Mix N Match creation Easter lunch

Today, I am making my favourites quick, and simple to cook instant packet curry mee, with carrot and leftover pieces hairy gourd from my sister’s friend that I have freeze it to make mix n match creation Easter lunch. With all shops close, it’s great to have freeze food, dried packets food and canned food at home for Easter and any holidays.

Google: “In English, the fruit is known by a variety of names including hairy melon, hairy gourd, hairy cucumber, fuzzy gourd, fuzzy squash, Chinese preserving melon, wax gourd, or small winter melon. Its flesh is white, and the seeds are crunchy and edible. The fruit is produced on vines in warm temperatures, at 25°C to 35°C, and is sensitive to frost.”

“Hairy gourd is a rich source of vitamin C which helps make blood vessels strong. Additionally, it helps protect from different forms of cancer. Research has shown that constant consumption of vitamin C is related to a reduced chance of certain cancers.”

The original Penang curry mee ingredients are usually pig’s blood cubes “(they taste like tofu except that they are maroon in colour), bloody cockles, soaked cuttlefish slices”, prawns, and tofu pok (puffs). As I am from Penang, it’s a must to have pig’s blood cubes and cockles in my curry mee. Here however, I could find them in any Asian groceries.

 Since it is Easter, I am going for vegetables. My creation, curry mee flavour, is boosted with hairy gourd, carrot, and tofu pok. Not only does it taste like Penang hawker food (street food), it’s healthy, colourful, and sure is comfortingly delicious. Let’s cook!!!

Ingredients

1 packet Penang white curry mee
12-15 pieces hairy gourd
9 slices carrot
4 tofu pok
water

Method

Put enough water to cover hair gourd in pot on medium heat. Cook until hairy gourd is tender. Using a slotted spoon to scoop out hairy gourd onto a bowl and set aside. Using the same pot with water and add a bit more water to cook carrot slices and the instant curry mee with the condiments until carrot and noodles are softened about 4 minutes. Add in the tofu pok cook for further 2 minutes.

Now add hairy gourd pieces, to warmed up for 2 minutes. Switched off hob. Using a tong take out the noodles, vegetables and spread them out in the bowl. Pour the soup over. Enjoy my creation Easter lunch watching Easter show Noah!!!

https://helenscchin.com/2024/04/02/penang-white-curry-mee-vegetables-with-tofu-pok/

#helenscchinrecipes
#asianculinarycurrynoodles
#cookingforthefun
#foodiesplus