Malaysian Curry Mee

Name: Malaysian Curry Mee
Yield: Serves 2 as a main course or 4 as an accompaniment
Cuisine: Chinese
Ingredients: 225 g (8 oz) fresh bean sprouts, trimmed; A handful of fresh parsley leaves, to garnish; 2 tablespoons light soy sauce; 1 teaspoon sugar; 1 teaspoon salt; 2 tablespoons Madras curry powder; 400 teaspoon ground turmeric; 100 g (4 oz) onions, finely chopped; 2 tablespoons coarsely chopped garlic; 2 dried red chillies, halved; 1½ tablespoons oil, preferably groundnut; 1½ tablespoons oil, preferably groundnut; 225 g (8 oz) dried or fresh Chinese egg noodles; 225 g (8 oz) dried or fresh Chinese egg noodles; 450 g (1 lb) firm, fresh beancurd; 450 g (1 lb) firm, fresh beancurd

Preparation info

Serves
2
as a main course as an accompaniment

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Malaysia is an international commercial powerhouse situated at a geographical crossroads. Understandably, therefore, it is also a culinary crossroads of cuisines, spices and ingredients, with Chinese and Indian flavours, especially, merging into a distinctly national style of cooking - one that has been influential in the cooking of Australia, which has many Malaysian immigrants and is a popular holiday destination.

A good example of a popular Malaysian dish in Australia is this sim

Ingredients

Asia
Oceania
Australia
China
Malaysia
Side dish
Main course
Vegetarian

Ingredients

Method