Curry Mee is a beloved Malaysian noodle soup with a rich, creamy coconut curry broth, packed with aromatic spices and an array of toppings. It’s a comforting, spicy, and flavorful dish, especially popular in Penang.
Yellow noodles or rice vermicelli, coconut milk, bean curd puffs, prawns, chicken, cockles, dried cuttlefish, and fresh herbs. Topped with a dollop of sambal for added spice.
Curry paste made with coriander powder, lemongrass, dried chilies, garlic, onions, and fresh turmeric, providing the base for a deeply aromatic broth.
For a vegetarian version, replace seafood and chicken with tofu, mushrooms, and extra bean curd puffs. Adjust the spice level by adding more or less sambal to taste.
Another breakfast which you can miss is Roti Chanai. All over streets of Georgetown, little stalls called Ottu Kedai, you will see Indian Muslim man slapping the oily greased dough up in the air. As he swirl it around him expertly, it gets bigger and thinner. It is then pan fried to crispiness.
Usually served with dalca or sambar for vegetarians.
Hokkien Mee or Hokkien Noodle is a prawn noodle soup. A lovely broth cooked with pork bones, slowly simmered to perfection. Yellow egg noddle and vermicelli called bee hoon will filled you up. Prawns, morning glory green vegetables blanched and beansprouts are added so you are sure to have some veggies in your meal.
