Popular Recipe Curry Noodle Mee kari Restaurant Style

Simple cuisine ultimate Curry Noodle (Mee kari) easy, yummy, practical.

31 ingredients, 4 steps, cooking Curry Noodle (Mee kari)

Hi all, at this time you get make recipe Curry Noodle (Mee kari) with 31 ingredients and 4 steps. Next this is how to make it, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 31 ingredients and 4 stages of easy cooking Curry Noodle (Mee kari).

Ingredients for Curry Noodle (Mee kari)

1. It’s : A. Chicken Broth.
2. You need : whole Chicken (small size).
3. You need : crushed garlic (chicken cavity).
4. Prepare : ginger (chicken cavity).
5. Prepare : ginger.
6. Prepare : lemon grass - bruised.
7. It’s : garlic - crushed.
8. You need : chicken bouillon powder.
9. Prepare : B. Blend smoothly.
10. It’s : large yellow/brown onion.
11. Prepare : lemon grass - sliced.
12. You need : galangal / ginger.
13. Prepare : garlics.
14. It’s : candlenuts.
15. You need : C. Curry Mixture (paste).
16. It’s : meat curry powder.
17. You need : ground dried shrimp.
18. You need : chili powder/chilli paste.
19. It’s : D. Coconut Milk (add last to the broth).
20. Prepare : coconut cream (see pic).
21. It’s : coconut milk (see pic).
22. Prepare : chicken bouillon (or to taste).
23. It’s : Salt (to taste).
24. Prepare : E. Accompaniments.
25. Prepare : Yellow noodle or vermicelli.
26. It’s : (blanched/soften).
27. Prepare : Chopped Chicken (from A).
28. It’s : Fresh washed bean sprouts (or blanched).
29. Prepare : Blanched Fish ball / fish cake.
30. You need : Coriander/continental parsley (opt).
31. You need : (Chopped & sprinkle on top).

If all composition Curry Noodle (Mee kari) it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Stages Cooking Curry Noodle (Mee kari)

1. Prepare the broth. See attached pic for broth. Chicken need to be fully covered in water. Cover & let boil. Once boil, removed lid let boil for 5-10mins. Turn heat to the mid lower setting & simmer for 25mins with lid on. Remove chicken from the pot & let dry. Prepare ingredients. See pic. Use pure coconut milk. See pic. Many brands add xanthan gum, thickener & many "non-coconut" extras in their canned coconut milk. Read label before buying canned coconut milk.
   
2. Blend ingredients in B with a bit of water until smooth & pasty. Prepare ingredients in C with enough water to make a smooth curry paste. Heat wok/big pot with 1/2 cup of cooking oil. Add blended spices & sauté until translucent & aromatic. Add in curry paste. Keep stirring until aromatic for 5mins or more.
   
3. Next, add chicken broth to the wok/big pot. Stir or whisk to combine. Let boil. Meanwhile, prepare accompaniments - blanch fishball/fishcake & yellow noodles or soften Vermicilli. Next, pour coconut milk into the wok/big pot of boiling broth. (Note: shake or whisk coconut milk in separate bowl as it curdle sometimes). Stir curried broth to mix. Taste & adjust seasoning accordingly. It should be lightly strong as blanched noodle/vermicelli is tasteless. Simmer until it bubbles then Turn off heat.
   
4. Order to assemble - noodles/vermicelli, curried broth, chopped chicken, fish ball/fish cake, bean sprout. Serve hot. Assemble only before serving. Reheat curried broth (if necessary) just before serving. When reheating curried broth, turn off heat immediately right after broth just bubbled or boiled. Do not leave broth boiling too long as it has coconut milk that would turn oily when left boiling longer than necessary.
   
5. Finish and Enjoy.

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