Sup Mee Kari (Curry Noodles Soup) PDF Print E-mail
Saturday, 14 August 2010 17:37

courtesy : Pn. Raja Norzaini Raja Abdul Aziz




Sup mee kari is one of a dish that showcases the subtlety of Malaysian cooking. Sup mee kari takes a little extra time to prepare but well worth the effort in terms of taste. Serve hot in a bowl.



500gm fresh yellow noodles;scald and drain
300gm bean sprouts;remove tail and blanch
1kg cockles;boiled and shells removed.
make sambal*;see sambal section
2 pieces tofu;fried and cubed
4 eggs;hardboiled and cut in half
4 shallots;sliced
3 limes;cut into wedges
3 fresh red chillies;sliced thin
2 tablespoon light soy sauce      )
1/2 teaspoon sugar                  ) mix in a bowl
1/2 teaspoon vinegar               )
a little water                           )


Ingredients for curry sauce:

3 tablespoon oil
4cm cinnamon stick
2 cloves(a spice)
1 stalk curry leaves;stripped(20 leaves)
6 small red onions;sliced  )
3 cloves garlic;chopped   ) grind into paste
1 large onion;sliced         )
4 tablespoon Eagle brand meat curry powder
a little water
400gm chicken;cut into bite size
11/2 litre coconut cream;no additives
4 or 5 tamarind pulps.mix in a little water and strain
2 slices fish cake;sliced
150gm fish ball;cut in half
salt and sugar to taste


Method of preparation: (curry sauce)

In a wok heat oil. Add cloves and cinnamon stick. Fry till the smell is fragrant. Next, add curry leaves and ground ingredients (red onion,garlic and large onion). Fry till the smell is aromatic. Put curry powder in a bowl. Add a little water and make into a thin paste. Scoop the curry powder paste into the wok. Stir and fry for 2 or 3 minutes. Next add the cut chicken. Stir till the chicken is almost cooked. Then, add coconut cream and tamarind juice. Stir well and bring to a boil. Turn down flame and simmer for 10 minutes. Add fish cake and fish balls. Add salt and sugar. Stir slowly till fish cake and fish balls are cooked. Simmer till ready to serve.


Method of preparation:(noodles and garnish)

The following ingredients are placed in separate bowls at the table:
scalded noodles
blanched bean sprouts
cockles sambal
cubed fried tofu
boiled eggs
sliced shallot
lime wedges
sliced red chillies
mixture of water, soy sauce, sugar and vinegar


Serving suggestion:

In serving bowls put scalded noodles and blanched bean sprouts.Add tofu cubes, boiled egg and lime wedge. Sprinkle sliced red chillies and shallot. Next, ladle hot mee curry sauce into the bowl. Scoop a tablespoon full of cockles sambal and place on the noodles in the bowl. Add some mixed sauce; if desired. Serve hot.

Last Updated on Monday, 05 September 2011 16:14