Curry Mee
| Singapore Curry Noodle by Banej.jpg | |
| Origin | |
|---|---|
| Place of origin | Malaysia |
| Details | |
| Type | Noodle |
| Main ingredient(s) | Noodles (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 a dish that is unique to Malaysia and Singapore, 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).[1]
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Malaysia curry noodle
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Singapore Curry laksa
References
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