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Penang Hokkien Mee Recipe (Prawn Mee / Har Meen / Mee Yoke / 福建虾面)

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Curry Laksa (Curry Mee) Recipe: is a popular hawker’s dish. Curry Mee/Curry Laksa is a dish that’s full of flavours–slightly creamy soup infused with coconut milk, the spiciness of the chilli and fragrance of spices; never fails to satisfy my appetite to have it for breakfast or lunch. It has been too long since the last time I had Curry Mee. So, I am delighted to make this dish.

Penang Curry Mee recipe - There are many variations in Malaysia, but Penang curry mee is what tickles my taste bud, with toppings many would consider bizarre: pig’s blood cubes (they taste like tofu except that they are maroon in color), bloody cockles, soaked cuttlefish slices, shrimp, and tofu puffs. #malaysian #shrimp #tofu

pork balls with mee sua soup Makes 4 servings ingredients: 1000 cc water 125 mee sua, Chinese wheat noodle 2 tbsp preserved cabbage, tung chai, chopped finely 250 pork, minced 1 tsp salt 1/2 tsp sugar 3 tbsp tapioca starch 2 tbsp soy sauce 1 tbsp sesame oil 1/2 tbsp salt Coriander leaves for garnish Garlic, minced and fried

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