Ipoh Curry Mee

8 litres of water

Sambal Paste

1 cup of oil

1 tbsp of belachan

500g shallots

1 inch turmeric

100gm garlic

2 lemon grass

3 slices of blue ginger

3 slices of ginger

2 tsp Coriander powder

1 tsp cumin powder

2 cinnamon sticks

About 1 cup of Chilli paste

Sugar and salt to style. 

For garnishing


Mint leaves

1 Kampung Chicken (optionally available) 

Roast pork (optionally available)

Tau pok (tofu puffs), soak in water to take away the oil

Yellow Mee 

Bee Hoon (Rice vermicelli) – soak in heat water to melt and rehydrate

Bean Sprouts


Preparing the broth

This is one thing you’ll be able to put together a lot earlier on within the day and even the evening earlier than. In a big pot, warmth up the water. Get it to a boil and add the entire hen, pork bones and hen carcasses/bones. After 10 minutes, decrease the fireplace and slowly simmer for two hours or extra. For this recipe, you need the fat. Add the prawn heads and shells. Periodically, utilizing a strainer to take away the scums after they float to the highest. 

Strain the broth. 

Cooking the hen, prawns and tofu puffs

Increase the fireplace for the broth until it’s boiling. Put the entire kampung hen in. Lower the fireplace to a simmer and prepare dinner the hen for half-hour. Remove the hen. When it’s cooled, minimize it up. You may select to debone it.  

Add the prawn meat and prepare dinner within the broth until it turns orange-red. This will take a couple of minute or so. When it has cooled, slice horizontally into two flat halves. 

Add the tofu puffs to the broth. 

Preparing the sambal paste:

Blend the shallots, blue ginger, ginger, garlic and turmeric. In a wok, first toast the belachan. Then add the oil and when it’s heated, add the paste. Slowly simmer for quarter-hour. The add the chilli paste. Add 1 tsp of salt and a couple of tsp of sugar. Simmer for an additional quarter-hour. 

Finishing the curry inventory

Add half of the sambal paste into the broth. Add salt and sugar to style. Reserve half of the sambal paste for dipping. 

Serving the Curry Mee

Boil a pot of scorching water.

Prepare one serving of beansprouts, mee and Bee Hoon. Blanch it within the boiling water for about 30 seconds. Shake off the surplus water and blanch it within the boiling curry broth. Garnish with a couple of sliced of prawns, hen, sliced tofu puffs and mint leaves. Squeeze one lime over the bowl. Serve instantly, with the sambal as a dipping sauce. If you want roast pork on it add a couple of slices. 

You can hardly go unsuitable with this recipe and revel in this comforting bowl of curry mee.  


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