Name: Curry Noodles (Mi Kari)
Cuisine: Malaysian
Ingredients: Dried sour fruit (asam gelugor) 2–3 pieces or more to taste; Prawns (shrimps) 150 g (5⅓ oz), cleaned and shelled with tails intact; Ready-made chicken meatballs 200 g (7 oz), halved; Chicken breast or thigh meat 250 g (9 oz) cut into bite-size pieces; Meat curry powder 45 g (1½ oz) mixed into a paste with a little water; Curry leaves 3 sprigs; Fresh yellow noodles 350 g (11½ oz), blanched and drained; Bean sprouts 200 g (7 oz), tailed and blanched; Salt ½ tsp or to taste; Tomatoes 2, cut into small wedges; Coconut milk 500 ml (16 fl oz / 2 cups), extracted from 1 grated coconut and 500 ml (16 fl oz / 2 cups) water; Water 625 ml (20 fl oz / 2½ cups); Cardamom pods 3; Star anise 1; Cloves 3; Cinnamon stick 3-cm (1½-in); Fried bean curd puffs (taufu pok) 2 pieces; Cooking oil for shallow- or deep-frying; Garlic 2 cloves, peeled; Shallots 3, peeled; Ginger 2-cm (1-in) knob, peeled and sliced; Chinese flowering cabbage (chye sim) 600 g (1 lb 5 oz), blanched and cut into bite-size pieces; Coriander leaves (cilantro) 3 sprigs, coarsely chopped

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil for shallow- or deep-frying
Fried bean curd puffs (taufu pok) 2 pieces
Cinnamon stick 3

Method

Combine all ingredients for spice paste in a food processor and blend until smooth. Set aside.
Heat sufficient oil for shallow- or deep-frying in a wok. Add bean curd puffs and fry until golden brown. Remove and drain on paper towels. Once cool, cut bean curd into small cubes.
Remove excess oil from the pan, leaving about 2 Tbsp behind. Reheat oil and f