Penang Curry Noodles

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

penang-curry-noodles

 

Ingredients:

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.

 

Advertisements

Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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 )

Google+ photo

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

Connecting to %s