Mi Kari (Curry Noodles)

I made curry noodles, at last. It was requested many times by Mat Rock... hehehe... malasnya... but today I managed to prepare it for dinner. Enjoy!!!

Curry Noodles (Mi Kari)

600g yellow noodles (mi kuning) - deep in boiling water for 3 minutes and drained

Ingredients for Curry Soup

50g meat curry powder

6 pcs shallots

4 cloves garlic

1 inch ginger

50g blended chillies

curry leaves, star anise, cinnamon stick n cardamon

10 pcs fish balls - quartered

2 pcs fish cake - sliced

250g beef meat - boiled to cook n sliced (keep aside the stock)

2 ltr liquid (water + stock)

200 ml evaporated creamer

2 pcs tamarind pulp (asam keping)

2 tomatoes - wedges

seasoning (option) and salt to taste

1/2 cup cooking oil

Method

Blend shallots, garlic and ginger. Add in blended chillies. Mix well.

Heat cooking oil in a pot. Add in curry leaves, star anise, cinnamon and cardamon, fry till fragrant. Add in curry powder and blended ingredients, fry till the oil separated. Pour in the beef stock and bring to boil.

Add in fish balls, fish cakes, meat and tamarind pulp. Simmer for 10 minutes then pour in creamer and bring to boil again. Add in tomatoes and season with salt. Simmer with low heat for 15 minutes.

Ready to serve.

Condiments

500g cockles - steamed n shelled

300g prawns - deep in boiled water for 2 minutes and head discarded

50g bean sprouts - blanched

2 pcs long beans - cut 1" long n blanced

2 stalks mustard leaves (sawi) - cut 1" width n blanced

50g fried onions

2 pcs fried bean curd - sliced

boiled eggs - halved

2 red chillies - sliced

limes - cut small pieces

1 stalk scallion and celery - chopped

To serve

Put noodles in a bowl. Pour in soup and garnish with condiments. Ready to eat.