It was a fine Tuesday morning when i suddenly felt like wanted to polish my cooking creativity by experimenting on a new dish- curry mee. To be truth, this is not a good try as i dont have all the ingrediants that i needed, for example, the coconut milk, dried tofu, prawn shell and nice spices to enhance the curry flavour. Well, it was quite difficult to get hold of all these ingrediants in UK, hence i have to compromise and try to do my best with the raw material that i have.
First fry the onion and garlic together until the aroma came out, then add the boiled water, the chicken bones (better if there are prawn shells) , finger chillies (cili padi in malay) , chilli oil (the red color oil and paste), and malaysia favourite ALI BABAS curry powder. Boil the soup under small fire for 1 hour. Add all the vegetables into the soup (carrots, tomatoes etc) and lastly add some nice hotdogs as well.
Due to the fact that i dont have the yellow noodles which usually the hawkers made the curry mee with, hence i have to tolerate with the wantan noodles. Boil the noodles until it doesnt taste starchy, add some sesame oil and salt and mixed them together with the curry soup.
This is the before and after.
well, not bad for the first try, it do tasted a bit hot towards the end. Its too watery and lacks of the creamy flavour of coconut milk, but its a nice lunch and i will do better next time.
