Penang Curry Noodles

Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s The Best of Penang Street Food




500g yellow noodles (blanched)

200g mee hoon (soaked and blanched)

500g bean sprout (rinsed and blanched)

500g cockles (rinsed, blanched and shelled)

1 soaked cuttlefish (rinsed, cut into strips and blanched)

300g bean curd puffs (cut into halves)

300g pig blood curd (cubed and cooked)

3000ml water

2 tbsp concentrated chicken stock

2 tsp salt

½ tsp sugar

500ml thick coconut milk

5 stalks lemongrass (white part only, bruised)

Chilli Paste (stir-fried with some oil):

100g chilli boh

200g shallot (blended)

1 pips garlic (blended)

2 stalks lemongrass (white part only, bruised)

½ tsp fennel powder

½ tsp cumin powder

1/8 tsp cinnamon powder

2 star anise

2 pcs candlenuts (blended)

1 ½ tbsp seafood curry powder

½ tsp turmeric powder

¼ tsp salt

¼ tsp sugar

Preparation Instructions:

  1. Pour the water and concentrated chicken stock into a pot. Add lemongrass, salt and sugar, bring to a boil.
  2. Add bean curd puffs and pig blood curd. Add coconut milk and bring to a boil. Turn off heat, add 3 tbsp of fried chilli paste and mix until well combined.
  3. Arrange yellow noodles, mee hoon, bean sprout, cockles and cuttlefish in a bowl, pour in curry soup with bean curd puff and pig’s blood curd. Serve with 1 tbsp of chilli paste.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.