Curry mee

Curry Mee is a popular dish in Malaysia and Singapore, known for its rich, spicy and creamy curry soup base. It is a part of the broader category of noodle soup dishes found in Southeast Asian cuisine.

Ingredients

The main ingredients of Curry Mee include noodles, which can be either yellow egg noodles or rice vermicelli, and a curry soup base. The curry is typically made from a blend of spices including turmeric, coriander, cumin, chili peppers, and other ingredients such as coconut milk, lemongrass, and galangal.

The dish is often garnished with ingredients like tofu puffs, prawns, cuttlefish, chicken, and bean sprouts. A distinctive ingredient often found in Curry Mee is blood cockles. Some versions of the dish may also include pig's blood curd.

Variations

There are several regional variations of Curry Mee. In Penang, the dish is typically served with a separate spoonful of chili paste. The Kuala Lumpur version, also known as Curry Laksa, includes a thicker curry and additional ingredients like cockles and long beans. The Singaporean version, known as Curry Laksa or Laksa Lemak, is similar to the Kuala Lumpur version but often includes fish cake and cockles.

Cultural Significance

Curry Mee is a staple in Malaysian and Singaporean street food culture. It is commonly served at hawker centres, which are open-air food complexes offering a wide variety of inexpensive local dishes. The dish is also often enjoyed during breakfast and lunch.

See Also

• Laksa
• Malaysian cuisine
• Singaporean cuisine
• Street food

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