Curry Mee

Curry Mee is a dish that is unique to Malaysia, usually made up of thin yellow egg noodles and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, cockles, chicken, egg and mint leaves. In certain places in Southeast Asia, especially southern Malaysia and Singapore. 

Penang is also famous for curry mee. There are numerous Curry Mee stalls in Penang and each stall has its own kind of soup. Some have their coconut based stock reddish while some comes in a lighter pale color version, at times known as White Curry Mee. There are also different kinds of add-on such as curry chicken, fish balls and fish cakes.  There is plenty of flavor in this bowl of noodle , you get the fresh mint smell and the creamy coconut milk and spicy chili soup. It usually comes with additional chili paste. It adds flavor to the soup besides making the curry look more reddish. This Curry Mee comes with many cubes of pig’s blood, cockles, taupok (bean curd), cuttlefish and prawns.