Penang White Curry Noodle
Try this Penang White Curry Noodle recipe.
Try this Penang White Curry Noodle recipe.
- 1 tablespoon oil
- 4 teaspoon salt
- 1 litre chicken stock
- 1 litre water
- 800 ml coconut water (from fresh coconut or carton coconu this recipe used ufc coconut water)
- 30 g rock sugar
- 2 stalk lemongrass (lower white part only roughly sliced)
- 200 g prawn shells and head
- 120 g bean puff (taupok)
- 100 ml coconut milk
- 20 g dried chili
- 2 red chili padi
- 100 g shallots (about 12 pieces)
- 6 cloves garlic (skin removed)
- 15 g dried shrimps (about 2 tablespoons)
- 1 tablespoon coriander seed powder
- 1/4 teaspoon white pepper powder
- 5 g belachan powder (about 1/2 tablespoon)
- 4 stalk lemongrass (lower white part only roughly sliced)
- 160 ml oil
- 150 g beansprouts (scalded)
- 300 g de-shelled prawns (scalded)
- 4 portions of any noodles (about 400g - depends on i
- 100 g cockles (optional)
- mint leaves (optional)
- Carbohydrate 8.30982288411678 g
- Cholesterol 0 mg
- Fat 56.4309536312672 g
- Fiber 0.0569666678110758 g
- Protein 0.501087352045993 g
- Saturated Fat 8.69337348669371 g
- Serving Size 1 1 generous portion (335g)
- Sodium 3.11427668808477 mg
- Sugar 8.25285621630571 g
- Trans Fat 2.61647194962914 g
- Calories 530 calories
Step-by-step
- Heat 1 tablespoon of oil in a frying pan over medium-high heat.
- Add in the prawn shells and heads and stir fry for 5 to 10 minutes or until fragrant.
- Prepare a large stock pot, add in all the ingredients (except the bean puff) for the broth and bring it to a boil.
- Let it boil for 5 minutes under medium-high heat and reduce the heat to low.
- Cover with lid and let the broth simmer for an hour.
- Remove the lemongrass, shells and head.
- Add in bean puff (Tau pok) and bring the stock to a boil under medium heat.
- IF dinner is not ready to be served, turn off the heat.
- Only add in the coconut milk when you are ready to use the broth. If not, overboiling will release oil from the coconut milk.
- Add coconut milk, stir well and bring it to a boil. Immediately reduce to low heat and let it simmer while you scoop the broth into the assembled bowl of noodles.
- Add all the ingredients for the curry paste into a blender and blend until smooth.
- Heat a frying pan over medium heat.
- Add the blended paste and stir fry for about 10 minutes, or until fragrant and it turns darker in color.
- Lightly blanch the noodles, prawns and beansprouts in a pot of boiling water for about 5 seconds.
- Transfer to individual serving bowls and ladle broth over the bowl of noodles.
- Serve hot with a generous scoop of the curry paste.
A Culinary Journey to Penang: My White Curry Noodle Adventure
As a busy working woman, finding time to cook delicious and satisfying meals can be a challenge. But every now and then, I crave something truly special, something that transports me beyond the mundane routine. That's where this Penang White Curry Noodle recipe comes in. It's a dish I've perfected over time, balancing the richness of flavors with the convenience of a manageable cooking process.
The aroma alone is enough to awaken the senses. The fragrant blend of lemongrass, chilies, and spices dances on the air, promising a taste of paradise. The creamy coconut milk forms the heart of this dish, melding seamlessly with the savory chicken broth and the subtle sweetness of rock sugar. The prawns, plump and juicy, contribute a delightful seafood element, while the noodles provide a satisfying textural contrast. I often add cockles for an extra layer of umami, and a sprinkle of fresh mint leaves adds a refreshing touch.
This recipe isn’t just about throwing ingredients together; it’s a journey. The careful preparation of the curry paste, the slow simmering of the broth, and the precise blanching of the noodles – each step contributes to the final symphony of flavors. It’s a meditative process, a chance to disconnect from the daily grind and connect with something deeper. And the results? Oh, the results are pure bliss.
The beauty of this dish lies not only in its incredible taste but also its adaptability. You can easily adjust the spice level to suit your preferences, add different vegetables, or even experiment with different types of noodles. It's a blank canvas upon which you can create your own culinary masterpiece.
I remember the first time I tasted Penang White Curry Noodles. I was traveling through Malaysia, exploring its vibrant culture and indulging in its incredible food scene. The rich, creamy broth, the subtle heat of the chilies, the explosion of flavors – it was an unforgettable experience. I knew then and there that I had to learn how to make it myself.
It took several attempts, a few kitchen mishaps, and a lot of experimentation, but finally, I managed to recreate that magical taste. This recipe is the culmination of that journey, a testament to the power of perseverance and the joy of culinary discovery. It's a dish that I'm incredibly proud of, and one that I hope will bring you as much pleasure to make as it does to eat.
Beyond the deliciousness, this recipe also speaks to the heart of home cooking. It's a labor of love, a way to nurture oneself and others. It’s about creating a space of warmth, comfort, and connection through food. It's a dish I often make for friends and family, a way to share a taste of my culinary adventures and create lasting memories.
So, I encourage you to try this recipe. Embrace the journey, savor the process, and allow yourself to be transported to the vibrant streets of Penang with every bite. Don't be afraid to experiment, to add your own personal touch, and to create your own unique variation of this classic dish. After all, the best recipes are the ones that reflect our own personal stories and experiences.
The process might seem lengthy, but trust me, it's worth it. The rich, flavorful broth, the perfectly cooked noodles, and the medley of fresh ingredients create a truly unforgettable dining experience. It’s a meal that will leave you feeling satisfied, nourished, and ready to tackle whatever challenges lie ahead. And if you happen to have leftovers, they're just as delicious the next day, perhaps even more so!
This recipe has become a staple in my kitchen, a go-to dish whenever I crave something comforting yet exciting. It's a reminder that even amidst a busy schedule, there’s always time to create something truly special, something that nourishes not only the body but also the soul. And that, more than anything, is what home cooking is all about.
