"Curry Mee" or also known as "Curry Laksa" is one of the popular hawker's dish in Penang. If one is from the Southern part of Malaysia like Johor or Singaporean coming to Penang ordering a bowl of laksa, they will be surprised that the dish will be served in a thick flat noodles together with the hot and sour fish gravy paste. To make it clear, laksa in Penang means "Assam Laksa". Sometimes confusing, although similar in some ways, the primary difference is the stock between the two of them (Curry Laksa aka Curry Mee and Assam Laksa). Assam laksa is based on sour tamarind paste with fish stock. However, the Penang Curry Mee version is served almost white, the first glance of it one might think it is a noodle cooked in a hot soapy water. It sometimes looks dull or boring at first but once the chilli paste is added in, the white soup suddenly transform into a delicious curry gravy with top layer filled with red spicy oil. It works like magic when the both of them join together.
Penang Curry Mee is serve with cube of "too huik" (pig blood), cuttlefish, "see hum" (fresh cockles), prawns, egg, bean sprouts, tofu puff top-up with yellow noodles and sometimes "bee hoon" (vermicelli) too. With a handful of fresh mint leaves to finishing the touch, it makes the perfect blend of Penang very special one and only Curry Mee. What is so special about this authentic Currry Mee?, one may asked. Well, you have to be a Penangites to understand that.
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