Simple Way to Malaysian Mee Goreng Mamak Recipe

Azalina's Mint Chicken Curry

Simply seasoned with soy sauce, kecap manis and tomato ketchup, fresh yellow noodles are cooked with a medley of ingredients including fish cakes, squid, eggs, fried bean curd and bean sprouts, to create a savory dish filled with different flavors and textures.

Recipe Summary Azalina's Mint Chicken Curry

Azalina Eusope grew up in Malaysia, where spices were an integral part of her Mamak culture. Now she brings a taste of Penang to San Francisco. The bold flavors of her spicy mint curry remind her of home.

Ingredients | Malaysian Mee Goreng Mamak Recipe

½ cup dried red chile peppers, stems and seeds removed

½ cup boiling water

2 cups grated fresh coconut

2 tablespoons ground coriander

2 tablespoons ground cumin

2 tablespoons fennel seeds

¼ cup peanut oil, divided

⅓ cup sliced almonds

5 stalks lemon grass, trimmed and thinly sliced

1 whole head garlic, cloves peeled and crushed

5 shallots, peeled and roughly chopped

½ cup peeled and chopped fresh ginger root

3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly chopped

water, or as needed

3 tablespoons whole star anise pods

2 (2 inch) sticks cinnamon

2 tablespoons whole cloves

2 tablespoons whole cardamom pods

½ cup chopped fresh mint, stems reserved

½ cup water

2 pounds boneless, skinless chicken breast halves, cubed

2 teaspoons kosher salt

1 (14 ounce) can coconut milk

1 lime, juiced

1 pinch kosher salt to taste

Directions

Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside.

Toast coconut in a heavy pan on low heat until dark golden brown, about 5 minutes. Stir frequently to prevent burning. Transfer to a bowl and set aside.

Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. Set aside.

Puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin, and fennel seeds in a blender or food processor. Mix in chilies, almonds, lemon grass, garlic, shallots, ginger, and turmeric; blend to form a smooth curry paste. Add 2 tablespoons water if needed to create a smoother paste.

Heat remaining 2 tablespoons peanut oil in the skillet and stir in star anise, cinnamon sticks, cloves, cardamom pods, and mint stems; stir and toast on medium-low heat until aromatic, about 3 minutes. Discard spices and retain oil in the pan.

Heat curry paste in the same skillet with the flavored oil over medium heat until hot, 2 to 3 minutes. Stir in 1/2 cup water, chicken, and 2 teaspoons kosher salt; cook and stir until chicken is cooked through and no longer pink inside, about 10 minutes.

Stir in coconut milk. Bring mixture to a boil, turn heat to low and simmer, stirring occasionally, until chicken is tender and the sauce is thick, 1 to 1 1/2 hours.

Stir in reserved chopped mint leaves and lime juice. Season with kosher salt to taste. Cook until the mint begins to wilt, 1 to 2 more minutes. Remove from heat and let the curry rest for 15 minutes before serving.

If you have a scale, you can measure the spices: .5 ounce star anise, .5 ounce cinnamon sticks, .5 ounce cardamom pods, and .25 ounce cloves. You may also use 2 teaspoons of ground dried turmeric in place of the root; if you do use fresh, be aware that it stains. Wear gloves!

Info | Malaysian Mee Goreng Mamak Recipe

prep: 1 hr cook: 2 hrs additional: 45 mins total: 3 hrs 45 mins Servings: 8 Yield: 8 servings

TAG : Azalina's Mint Chicken Curry

World Cuisine Recipes, Asian, Malaysian,

Images of Malaysian Mee Goreng Mamak Recipe

Malaysian Mee Goreng Mamak Recipe - Mee goreng mamak is a fried noodles dish which is commonly found in mamak eateries throughout malaysia and singapore.