Curry Laksa (Curry Mee) Recipe

I would like to introduce Leemei Tan of “My Cooking Hut” as a guest writer today. Leemei loves all the good things in life: gourmet food, dining, travel, and food photography. By reading her blog, I know that Leemei and I share a lot of things in common, so please welcome her to Rasa Malaysia with the Curry Laksa/Curry Mee post. Everyone could use a bowl of curry laksa/curry mee–a noodle dish that is fast gaining popularity outside of Malaysia and Singapore. Thanks to Rasa Malaysia for featuring me as a guest writer this time. Both being Malaysians and the fact that my hometown (Kedah) is just about an hour away from hers (Penang); dishes and recipes posted on Rasa Malaysia always bring back my food memories in Malaysia and always portrays true Malaysia’s Northern-style cooking that never leaves spices behind! As noodles lover, I have chosen to introduce Curry Mee without much hesitation. Curry Mee or also known as Curry Laksa (in the Southern part of Malaysia and its neighbouring country, Singapore) 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. Due to the fact that Curry Mee/Curry Laksa can easily be bought from hawkers stalls in Malaysia and Singapore, it’s not a dish that is cooked so frequently at home. However, being thousands miles away from homeland, I am determined to bring the flavours of Curry Mee to my kitchen. I have had many “versions” of Curry Mee. What I meant was the...