Curry mee (Malay: mi kari; simplified Chinese: 咖喱面; traditional Chinese: 咖喱麵; pinyin: Gālímiàn; Jyutping: Gaa3 Lei1 Min6; Pe̍h-ōe-jī: Ka-lí-mī) is a Maritime Southeast Asian spicy noodle soup garnished with various toppings. In Johor and Singapore, it is sometimes called curry laksa (Malay: mi kari; Chinese: 咖喱喇沙; pinyin: Gālí Lǎshā; Jyutping: 咖喱叻沙(Gaa3 Lei1 Lek1 Saa1)[2]; Pe̍h-ōe-jī: 咖喱叻沙(Ka-lí La̍k-sá)[3]).[4] Numerous variants of the dish, including preparations with a drier or thicker gravy, exist in both the countries of Malaysia and Singapore.
 | |
| Type | Noodle soup |
|---|---|
| Region or state | Maritime Southeast Asia |
| Associated cuisine | Malaysia and Singapore[1] |
| Main ingredients | Noodles, sambal (chilli paste), coconut milk, herbs |
Preparation
A typical preparation of Malaysian/Singaporean-style curry mee consists of thin yellow noodles or rice vermicelli immersed in a spiced broth enriched with coconut milk, accompanied with chilli or sambal relish.[4][5] Potential toppings for curry mee include chicken, prawns, cuttlefish, cockles, boiled eggs, pieces of deep fried tofu puffs, fried foo chuk, green beans, bean sprouts and mint leaves.[4][5]
In Malaysia and Singapore, Chinese-style preparations often include pork products, such as fried lard croutons and cubes of pig blood curd.[6][7][4] Curry mee prepared for Muslim customers exclude pork products in compliance of halal dietary laws.[8]
Variants
Two versions can be found in the northern Malaysian state of Penang, which differs from the Singaporean version in the south: a bright orange chicken curry version, or a pale and thin coconut broth version known as white curry mee.[7] Its capital city of George Town is famous for its curry mee, which is considered a staple favourite among local residents.[9] A notable stall in the Ayer Itam area, which was operated by a pair of sisters for over 70 years, is renowned for its version of the dish and its founders have become local cultural icons.[10][11]
Some versions of the dish are prepared with gravy which is drier and thicker in consistency. The city of Ipoh in Perak state is known for its dry curry noodles, which are often topped with pieces of cooked chicken, char siu or roast pork.[6][12]
Curry mee is also available as a flavour for commercial instant noodles.[13] Unusual variants which trended on social media involve boiling Maggi brand instant curry mee together with Milo powder or serving it with KitKat chocolate bars.[14][15]
In Bandung of Indonesia, mie kari consists of beef, potatoes, boiled egg, soybean, emping, bawang goreng, and sweet soy sauce. The ingredients of mie kari are the same as lontong kari dish but the lontong is replaced with noodles.[16]
Singapore-style curry mee bought at a Bukit Batok stall, which is also sometimes known as "curry laksa"
Ipoh-style curry mee with soupy consistency
White curry mee from the Lim Sisters' Ayer Itam stall.
See also
- Khao soi - a curry noodle dish in northern Thailand
- Mie aceh – found in Aceh Province, Indonesia
References
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