Recipe: Curry Mee 

Curry Mee

By Margarita Lee

Margarita Lee

Ingredients A:

  • 150g Shallots
  • 65g Garlic
  • 4cm Galangal
  • 4cm Ginger
  • 2cm Turmeric root
  • 20 pcs Dried chilli (soaked)
  • 20g Dried shrimp
  • 10g Belacan 
  • 4 pcs Candle nuts
  • 5 Red chillies
  • 2 tbsp Curry powder 
  • 5 tbsp Oil 

Ingredients for stock:

  • 50g Ikan bilis
  • Prawn heads and shell
  • 3 Lemongrass (lightly bruised)
  • 250ml Coconut milk
  • 250ml Evaporated milk
  • 2L Water 
  • Salt to taste

Noodles and toppings:

  • 200g Fried soybean cubes/tow pok (halved)
  • 200g Fried pig’s skin (softened and cut into cubes)
  • 200g Long beans (cut into 4cm length) 
  • 300g Bean sprouts
  • 200g Vermicelli (softened in water)
  • 500g Yellow noodles
  • 200g Cockles (optional)
  • 350g Prawns (peeled and deveined, keep heads for stock)
  • 1 Processed cuttlefish (refer to notes)
  • 250g Cooked duck blood (cut into cubes) 
  • 200g Chicken breast (sliced)
  • 200g Roast pork (sliced)



  1. Blend Ingredients A with a food processor until finely ground and well blended. Heat up a wok and add in cooking oil, then stir in blended paste to mix and cook for 5 minutes. 
  2. Reduce the heat to medium-low and cook for another 20 minutes, or until oil starts to separate from the chili paste. Set aside 3 tablespoons for the stock. The remainder is the sambal. 
  3. Bring 2L water to a boil. Add in ikan bilis, prawn shells, prawn heads, lemongrass and 3 tablespoons of the prepared chilli paste. Simmer on low heat for 20-30 minutes. 
  4. Add in soybean cubes, pig skin and long beans. 
  5. Add in coconut milk and evaporated milk. Add salt to taste.
  6. To serve, place a portion of yellow noodles, rice vermicelli and bean sprouts in a bowl. Ladle hot soup with soya bean cubes, pig skin and long beans into the bowl. Add a few pieces each of the above toppings. 
  7. Serve immediately with more chili paste to taste.



To process dried cuttlefish, soak the cuttlefish with cold water (preferably overnight) until it has been reconstituted. Change the water and soak the cuttlefish in cold water with 1 tablespoon of Kansui (枧水, jian shui, lye water) added. When the cuttlefish has doubled its original size, discard the water. Keep soaking the cuttlefish in cold water and change the water every 2 hours.


Check out more of Margarita’s recipes on her FB @ Umummy Food


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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