This is how Curry Noodle (Mee kari) may also help you in weight loss
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Before you jump to Curry Noodle (Mee kari) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already are aware that you have to have a strong and healthy heart. Here’s a thought: How can the rest of your body stay healthy if your heart isn’t healthy? You already know that getting regular exercise and following a healthy lifestyle both factor to a great extent into the overall health of your heart. Do you know, though, that some specific foods are good for improving the health of your heart? If you would like to know which foods you should be eating to improve your heart health, keep on reading.
Your heart needs blueberries. Blueberries have lots of antioxidants, specially pterostilbene. Pterostilbene works in a similar way as the resveratrol found in grapes. Pterostilbene helps the body be better at breaking down cholesterol as well as fats. If your body has the ability to easily process fat and cholesterol, they are not going to accumulate in your body or cause your heart to have problems. That, essentially, helps your heart be healthy.
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We hope you got benefit from reading it, now let’s go back to curry noodle (mee kari) recipe. You can have curry noodle (mee kari) using 31 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Curry Noodle (Mee kari):
- Take A. Chicken Broth
- Provide 1 whole Chicken (small size)
- Use 5 crushed garlic (chicken cavity)
- Prepare 5 slices ginger (chicken cavity)
- You need 8 slices ginger
- Take 3 stalks lemon grass - bruised
- Use 5 garlic - crushed
- Prepare 2-3 tsp chicken bouillon powder
- Get B. Blend smoothly
- Take 1 large yellow/brown onion
- You need 1 stalk (7 cm) lemon grass - sliced
- Prepare 2 inch galangal / ginger
- Get 6 garlics
- You need 8 candlenuts
- Use C. Curry Mixture (paste)
- Use 4 tbsp meat curry powder
- Provide 2 tbsp ground dried shrimp
- Get 2 tbsp chili powder/chilli paste
- Take D. Coconut Milk (add last to the broth)
- You need 1 tin coconut cream (see pic)
- Provide 1 tin coconut milk (see pic)
- Prepare 1-2 tsp chicken bouillon (or to taste)
- You need Salt (to taste)
- You need E. Accompaniments
- Take Yellow noodle or vermicelli
- Prepare (blanched/soften)
- Take Chopped Chicken (from A)
- Take Fresh washed bean sprouts (or blanched)
- Provide Blanched Fish ball / fish cake
- Prepare Coriander/continental parsley (opt)
- Get (Chopped & sprinkle on top)
Instructions to make Curry Noodle (Mee kari):
- Prepare the broth. See attached pic for broth. Chicken need to be fully covered in water. Cover & let boil. Once boil, removed lid let boil for 5-10mins. Turn heat to the mid lower setting & simmer for 25mins with lid on. Remove chicken from the pot & let dry. Prepare ingredients. See pic. Use pure coconut milk. See pic. Many brands add xanthan gum, thickener & many "non-coconut" extras in their canned coconut milk. Read label before buying canned coconut milk.
- Blend ingredients in B with a bit of water until smooth & pasty. Prepare ingredients in C with enough water to make a smooth curry paste. Heat wok/big pot with 1/2 cup of cooking oil. Add blended spices & sauté until translucent & aromatic. Add in curry paste. Keep stirring until aromatic for 5mins or more.
- Next, add chicken broth to the wok/big pot. Stir or whisk to combine. Let boil. Meanwhile, prepare accompaniments - blanch fishball/fishcake & yellow noodles or soften Vermicilli. Next, pour coconut milk into the wok/big pot of boiling broth. (Note: shake or whisk coconut milk in separate bowl as it curdle sometimes). Stir curried broth to mix. Taste & adjust seasoning accordingly. It should be lightly strong as blanched noodle/vermicelli is tasteless. Simmer until it bubbles then Turn off heat.
- Order to assemble - noodles/vermicelli, curried broth, chopped chicken, fish ball/fish cake, bean sprout. Serve hot. Assemble only before serving. Reheat curried broth (if necessary) just before serving. When reheating curried broth, turn off heat immediately right after broth just bubbled or boiled. Do not leave broth boiling too long as it has coconut milk that would turn oily when left boiling longer than necessary.
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