Go Back
Mee Kari

12. Mee Kari

Image & Recipe Credit : resepichenom

Ingredients

For fine grind:

  • 4 Onions
  • 5 cloves Garlic
  • 2 inch Ginger
  • 2 inch Galangal
  • 1 Stalk of lemongrass, thinly sliced
  • 2 tbsp Dried shrimp, soak until soft soak until soft

For spice paste mixture

  • 4 tbsp Meat curry powder
  • 2 tbsp Chili powder
  • A little water

For gravy

  • Pieces of chicken
  • 1 Potato, cut into cubes
  • Boiled mussels
  • Shrimp
  • Shrimp skin stew water
  • Coconut milk
  • Fishball
  • Tofu puff, cut into 2 pieces
  • chicken cubes
  • Thick coconut milk

For decoration

  • 1 pack Yellow noodles
  • Boiled eggs
  • Sawi
  • taugeh
  • Fried onions
  • Red and green chillies
  • Limau kasturi

Instructions

To Cook

  • Finely grind the ingredients to grind and set aside.
  • Mix the ingredients for the curry spice paste. Set it aside.
  • Saute the sauteed spice ingredients until fragrant. Add the spice paste mixture and finely ground ingredients.
  • Cook until the spices turn a slightly darker color and burst into oil. Add a little water a few times and repeat until the spices break up the oil so as to make sure our spice mixture is properly cooked.
  • Add the chicken, diced potatoes, shrimp skin broth, liquid coconut milk, chicken stock cubes, sour gelugur, fishball, boiled mussels, mussel broth, shrimp, tofu puff and concentrated coconut milk.
  • Add salt and sugar to taste.

To Prep

  • Boil sawi in hot water. Lift and continue to put in cold water so that the color of the leaves remains fresh green.
  • Celur also bean sprouts
  • Prepare fried onions, boiled eggs, red chilli slices.
  • Cut the musk lime.
  • Peel the yellow noodles and rinse with water. Mix with a little olive oil so that the noodles do not stick when we want to serve later.