My dad bought some White Penang curry mee instant noodles soup and gave me some. I just couldn’t wait still I have the ingredients to go with it. All I have is 2 pork balls, 3 slices fish cakes and 6 tofu pok left in my freezer. The vegetables are my home grown spring onions.
Google: “Penang White Curry Mee comes, unsurprisingly from the region of Penang. Long hailed as a foodie paradise Penang is the birthplace of so many delicious dishes and hawker favourites. This dish is one of these hawker stall must-haves. A bubbling broth, that has been simmering for hours with the shells and heads of prawn (don’t judge – it’s delicious) and then with fresh coconut mild added just before serving it’s ladled over noodles, beansprouts and prawn tails. Finally at the very last moment a large dollop of freshly ground spice paste is added to the hot coconut milk, fish stock. The heat of the broth makes the oils leech out of the spice paste and into the bowl and it is YUMMY!”
Mostly in Penang the ingredients such as coconut water, coconut milk, noodles, beansprouts, prawn shells and heads, chili, belachan, dried shrimps, garlic lemongrass, tofu pok, fish cakes and shallots, cockles, pig bloods cubes, and extra chili paste oil is a must. I am glad to have the aroma of White Penang curry mee even though most ingredients aren’t available. It sure curbs my craving, satisfied and delicious. Let’s cook!!
Ingredients
1 packet White Penang curry mee instant
2 pork balls
3 slices fish cakes
4-6 tofu pok
1 stalk spring onion, remove stem, wash and cut to bite size
hot boiling water
Method
Place enough hot boiling water into a pot, bring it to simmer. Once its boiling, place the curry mee and it’s condiments into the boiling water. Cook the mee for about 3 minutes. Then add in pork balls, tofu pok, fish cakes and cook until puff up, and noodles are cooked about 5-7 minutes.
Using a tong pick up the tofu pok, pork balls, fishcakes and noodles onto bowl. Then ladle the soup onto bowl and add in spring onion. Enjoy!!!!
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