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Curry Mee with Yong Tau Foo and all the garnishes.
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Curry Mee with Yong Tau Foo

Curry Mee with Yong Tau Foo is an Ipoh specialty with a lighter curry soup. My version of the Yong Tau Foo has ground pork and salted fish.
Author : Linda Ooi
Course : Main Dish
Cuisine : Malaysian
Keyword : curry laksa, curry mee, curry mee with yong tau foo
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Calories: 973kcal

Ingredients
 

  • ¼ cup + 1 tsp vegetable oil (60ml) + 1 tsp
  • 3 bone-in chicken thighs
  • 10 cups water (2.4 liters)
  • 1 cup coconut milk (8 oz/240ml)
  • 1 tbsp salt (or to taste)
  • 12 oz bean sprouts (trimmed) (340g)
  • 6 pcs dried yellow noodles
  • 30 pieces Yong Tau Foo

Spice Paste

  • 3 red chilies (seeded and cut into small pieces)
  • 2 inch ginger (peeled and cut into small pieces)
  • 1 large onion (or 8 shallots) (peeled and cut into smaller pieces)
  • 3 cloves garlic (peeled and halved)
  • 3 heaping tbsp curry powder

Garnish

  • 3 green onions (thinly sliced)
  • ⅓ cup fried shallots
  • 6 tsp fried chili paste
  • 1 piece fried salted fish (1 oz/28g)

Instructions
 

  • Blend all spice paste ingredients, except curry powder, until smooth. Add some water, if necessary.
  • Pour mixture into a bowl. Mix with curry powder to form a thick paste.
  • Heat vegetable oil in a large pot over medium heat. Stir fry spice paste until fragrant, about 5 minutes.
  • Add chicken thighs and cook until opaque, about 3 minutes.
  • Pour in water. Cover and bring soup to a boil. Reduce heat and allow it to simmer for 30 minutes.
  • In the meantime, fill a separate pot half full of water. Bring to a boil. Scald bean sprouts for about 20 seconds. Remove with a metal strainer.
  • Add dried noodles and cook for 3 to 5 minutes. Remove with metal strainer. Set aside.
  • Minced fried salted fish. Remove chicken thighs from curry soup with tongs. When cool enough to handle, shred meat and discard skin and bones.
  • Pour coconut milk into soup. Season with salt. Bring it up to a boil and allow coconut milk to heat through. Turn off stove.
  • Place a portion of noodles, bean sprouts, some shredded chicken, and 8 to 10 pieces of yong tau foo in a bowl. Pour curry soup over noodles and yong tau foo. Garnish with green onions, fried shallots, and crumbled salted fish.
  • Serve immediately with a teaspoon of fried chili paste.

Nutrition

Calories: 973kcal
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