Curry Mihoon

Today I cooked a curry mihoon from scratch! My parents really enjoyed it and were impressed! I also was surprised it turned out so well. It is kind of like a laksa I guess. Kind of a simple laksa. It was not very spicy for me, just mild. Usually laksa has curry paste and coconut milk. They also have some lemongrass I think, or other spices I didn't add. So maybe I can't really call my dish laksa after all. Okay... curry mihoon then.

I made my own curry from scratch using chilli paste, turmeric powder and coriander powder. Ginger and onion does give it an oomph. The veggies include "tung ho" or any other leafy green, and coriander leaves on top. I think it is quite healthy, although mihoon can be starchy if there's too much of it. I added prawns for my parents but for myself I didn't put in the prawns. We all had the "tau pok". I think the portions can suit 3 or 4 people, adjusting the mihoon and water where necessary.

I think I would like to share the recipe with my bro so he can cook it when he's away from home. It would be nice in winter to have a steaming bowl of piping hot curry mihoon. I'm pretty sure he can get the ingredients at an Asian supermarket.

It was a good experience cooking it. A bit hectic as there were lots of steps, but worth it! Below is the recipe!

My bowl of curry mihoon. With tau pok and no prawns

Curry Mihoon
serves 3-4

Ingredients

mihoon (vermicelli noodles)
8-10 tau poks, cut in half
a few leafy greens
a few sprigs of coriander per bowl
a few prawns (optional)
1 inch ginger, grated
1 red onion, finely chopped
1-2 tbsp chilli paste
1 tsp turmeric powder
1 tsp coriander powder
1 tbsp fish sauce
1/2 cup coconut cream or coconut milk to taste
salt, to taste
4 1/2 cups water

Method

Cook mihoon in hot water until al dente. Take it out of the water, strain and set aside.
Heat neutral oil in a pan and fry the ginger and onion until fragrant.
Add in chili paste, turmeric and coriander powder and fry until fragrant.
Add in water and heat till boiling. Add coconut milk/cream.
Add in fish sauce and salt. Taste and adjust ingredients.
Add in taupok and prawns if using. Simmer until cooked.
Add in green veg last. Turn off heat.
Arrange mihoon into 3-4 bowls. Pour curry into prepared bowls.
Top with coriander leaves.

Note - remember to only add the curry to the mihoon when ready to eat or the mihoon will soak up all the curry

Labels: home cooking, meals, recipe