Curry Mee

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Curry Mee
Singapore Curry Noodle by Banej.jpg
TypeNoodle
Place of originMalaysia
Region or stateSoutheast Asia
Created byMalay
Main ingredientsNoodles (Egg, or rice vermicelli), spicy curry soup, chilli/sambal, coconut milk, mint leaves; one of dried tofu, prawns, cuttlefish, chicken, or eggs

Curry Mee (Malay: mee kari; simplified Chinese: 咖喱面; traditional Chinese: 咖喱麵; pinyin: Gālímiàn) is an Asian dish originated from the Malay Community particularly in the south east Asia region (Malaysia, Indonesian). This dish is so well accepted, It has been made into fusion food of other nationalities in the Southeast Asian Region,[1][2] it is called Mee Kari widely in Malaysia, Curry Mee in northern part of the Malaysia, and in other places where this dish has been made fusion; it is called "curry laksa" (Malay: laksa kari; Chinese: 咖喱喇沙; pinyin: Gālí Lǎshā). The dish is unique to Malaysia, Singapore, and Indonesia,[1] it might have been influenced by Malay cuisine, Malaysian Chinese cuisine and Malaysian Indian cuisine.

It is usually made up of thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, cuttlefish, chicken, egg, mint leaves and cockle.


References[edit]

  1. ^ a b "Rotinrice, "CURRY LAKSA"".
  2. ^ Ken Hom (5 January 2012). My Kitchen Table: 100 Easy Chinese Suppers. Ebury Publishing. ISBN 978-1-4464-1725-6.