Penang White Curry Noodles is a tantalizing Malaysian dish that originates from Penang. The essence of the dish with creamy and fragrant coconut-based broth, infused with secret aromatic chili paste, perfectly complementing the yellow noodles, bean sprouts, prawns, and chicken slices. Dive into the world of Penang’s culinary delights with this mouth-watering bowl of Penang White Curry Mee that is sure to leave your customers craving for more.
Ingredients: Chili Sambal
Item |
Cost |
|---|---|
Cooking Oil
|
2 cups
|
Meat Curry Powder
|
6 tbsp
|
2 tsp
| |
Salt
|
1 ½ tbsp
|
Sugar
|
1 tbsp
|
Ingredients (A): Grinded
Ingredients : white curry soup
Item |
Cost |
|---|---|
Galangal, pounded
|
1 inch
|
Lemongrass, pounded
|
2 stalks
|
Chicken Carcass
|
2 pcs
|
Rock Sugar
|
40 g
|
Water
|
4 litres
|
Fresh Coconut Milk
|
600 ml
|
Dried Shrimp
|
30 g
|
Condiments : blanched before serve
Item |
Cost |
|---|---|
Yellow Mee, blanched
|
500 g
|
Bee Hoon, blanched
|
500 g
|
Beansprout, rinsed and blanched
|
200 g
|
Long Beans, cut into 3 inches and blanched
|
200 g
|
Brown Squid, 3 cm sliced and blanched
|
1 pcs
|
Cockles, blanched
|
300 g
|
Prawn, skin removed and blanched
|
20
|
Chili Sambal
White Curry Soup
Ajinomoto Food Biz Partner
