10g dried and seeded red chilies 25g shallots 3 cloves garlic 50g fresh seeded red chilies 20g dried shrimp 4 tablespoons oil
Penang Curry Mee Soup-Base:
(A) Spice Paste:
10g belacan (Malaysian shrimp paste) 100g shallots 50g garlic 3 stalks lemongrass 10g dried and seeded red chilies 20 white pepper corns 4 heaped tablespoons coriander powder 5 tablespoons oil
7 cups water or shrimp shell stock (preferred) 75g rock sugar 200 ml coconut milk 2 tablespoons chicken bouillon powder Salt to taste 12 whole tofu puffs Cooked pig’s blood cubes (cut into small cubes)
Shrimp (cooked and shelled) Soaked cuttlefish (sliced and scalded) Cockles (shelled and scalded)
Preparing Penang Curry Mee Stock
Roughly cut up the fresh red chilies, lemongrass, shallots and garlic. Blend all spice paste ingredients (except oil) until fine. Add some water to aid the blending process. Heat the oil and fry the paste until aromatic, on medium heat, for at least 5 minutes. Add water (or shrimp shell stock) and bring the broth to boil before adding coconut milk, chicken bouillon powder, rock sugar and salt to taste. Add the tofu puffs and cook for a few more minutes, stirring continuously to prevent the coconut milk from curdling.
Preparing Chili Paste
Blend all the ingredients to a fine paste. Heat up the oil and fry the chili paste until aromatic over medium heat, for about 5 – 8 minutes. Dish out and set aside.
Serving Penang Curry Mee
Place some noodles, rice vermicelli and bean sprouts in a bowl. Ladle the curry mee stock over, along with a couple of tofu puffs and pig’s blood cubes. Add the toppings and serve immediately with 1 teaspoon (or more) chili paste. Mix the chili paste well with the noodles and broth and eat immediately.
Penang Curry Mee comes with various toppings, but the usual suspects are the above I featured. Some are served with fish balls and fish cakes, even char siu slices, and some are topped with refreshing mint leaves.
I used shrimp shell stock for my curry mee stock because I have heard that some of the most famous stalls use shrimp shell stock as the base, which makes perfect sense because it’s just more flavorful.
Contrary to most beliefs, Penang curry mee doesn’t use curry powder for the broth. The only spice is coriander powder, which lends that unmistakenly subtle but not over-powering curry flavor in the broth.
Trust me, there are really noodles and vermicelli at the bottom of those toppings. The bowl is too small and I love lots of toppings on my Penang curry mee.