Wednesday, January 26, 2011

Malay Curry Mee (Mee Kari)

Its Australia Day today and its a public a good day to spend a bit more time in the kitchen. I must say I feel blessed to live in this country with its great community spirit and its breathtaking natural beauty.
This is our fourth year in Australia and we have learned a lot from living in this foreign land. The recent floods in Queensland showed us the true unassuming nature of the Australian people. More than 50,000 people from all walks of life banded together to volunteer with helping the affected ones, cleaning up homes and the streets. The absence of classifications evident in other countries between different levels of society, very little distinction between the upper, mid or low airs, no protocols and no such thing as VVIP (i realised this term only exists in Msia!). Kevin Rudd was hospitalized for an infection while helping with the clean up!

OK I will get off my soap box now and share with you another easy recipe. My mother's old favourite mee kari.



-500 ml coconut milk

-1 red onion (chopped)

-4 cloves garlic (minced)

-1 cm ginger (chopped)

-2 stalks lemongrass

-3 tablespoons curry powder

-1 tablespoon chili powder

-1 cup chopped chicken

- 1 cup fried tofu (cut in half)

-1 piece Tamarind (asam gelugor)


-a little oil for frying


-500 gm yellow noodles (blanched)

-1 cup bean sprouts

-red chili (sliced)

-boiled eggs


-fried onions

-sliced green onions

-chopped coriander

Preparation and Cooking:

1. Heat a little oil and then sauté the ingredients until fragrant.

2. Put the curry powder mixed with water, followed by chilli powder.

3. Add chicken pieces and brown for 2-3 minutes

4. Add coconut milk and stir until mixed well

5.Add lemongrass and tamarind., add salt to taste.

6.Let simmer for 10minutes and finally add fried tofu.

7. Place noodles into a bowl, place on top of filling. Then, pour the gravy and garnish with the garnishing before serving.

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