Curry Mee
 | |
| Type | Noodle |
|---|---|
| Place of origin | Malaysia and Singapore |
| Created by | Malaysian Chinese |
| Main ingredients | Noodles (Egg, or rice vermicelli), spicy curry soup, chilli/sambal, coconut milk, mint leaves; one of dried tofu, prawns, cuttlefish, chicken, or eggs |
 Cookbook: Curry Mee  Media: Curry Mee | |
Curry Mee (Malay: mee kari; simplified Chinese: 咖喱面; traditional Chinese: 咖喱麵; pinyin: Gālímiàn) is a dish that is unique to Malaysia and Singapore, drawing from Chinese and Indian influences.[1] 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, prawns, cuttlefish, chicken, egg, mint leaves and cockle.
In certain places in Southeast Asia, especially southern Malaysia and Singapore, it is called "curry laksa" (Malay: laksa kari; Chinese: 咖喱喇沙; pinyin: Gālí Lǎshā). It is a cross between the Singapore laksa and a spicy variation of the mee rebus (an Indonesian noodle dish with yellow noodles).[2]
Malaysia curry noodle
Singapore Curry laksa
References
- ↑ https://books.google.com.au/books?id=gi_mCIolwCsC&printsec=frontcover#v=onepage&q&f=false
- ↑ "Laksa". Singapore Infopedia. NLB Singapore. Retrieved 29 September 2015.
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