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.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 3 green onions ((thinly sliced))
- ⅓ cup fried shallots
- 6 tsp fried chili paste
- 1 piece fried salted fish ((1 oz/28g))
Instructions
- 1
Blend all spice paste ingredients, except curry powder, until smooth. Add some water, if necessary.
- 2
Pour mixture into a bowl. Mix with curry powder to form a thick paste.
- 3
Heat vegetable oil in a large pot over medium heat. Stir fry spice paste until fragrant, about 5 minutes.
- 4
Add chicken thighs and cook until opaque, about 3 minutes.
- 5
Pour in water. Cover and bring soup to a boil. Reduce heat and allow it to simmer for 30 minutes.
- 6
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.
- 7
Add dried noodles and cook for 3 to 5 minutes. Remove with metal strainer. Set aside.
- 8
Minced fried salted fish. Remove chicken thighs from curry soup with tongs. When cool enough to handle, shred meat and discard skin and bones.
- 9
Pour coconut milk into soup. Season with salt. Bring it up to a boil and allow coconut milk to heat through. Turn off stove.
- 10
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.
- 11
Serve immediately with a teaspoon of fried chili paste.