Penang White Curry Noodle
- erinna Chng
- 2 days ago
- 2 min read
Want a bowl of piping hot noodle swimming in a sweet prawny broth that is packed with loads of aromatic spices? Penang white Curry Noodle it is!
This recipe is tested and verified by my husband who is born and grew up in Penang that it tasted Authentically Penang! The only taste this recipe lack of is the Pig’s blood and Cockles which the former is not possible to get it in Singapore and I had a hard time finding cockles in local supermarket too. sad
Unlike the traditional thick curry, Penang White Curry Noodle is more soupy yet as flavorful. This will get you asking for more without having the ‘Gelat’ /over greasy feel.
Penang Curry Noodle have 2 important components – Sweet and umami coconut prawn broth and homemade aromatic curry paste. Both made with simple ingredients. Coconut water, Coconut milk, chicken stock, prawn shells and heads for the broth. Spices, dried shrimps, garlic and shallot for the curry paste.
This bowl of comforting noodles can be made suitable for kids too. Without adding the curry paste, the soup broth itself is already very flavorful. For spicy lovers, just scoop a big spoonful of curry paste, top on the bowl of soup noodles and serve the Penang way.
The preparation of this dish is not tedious. You do not need to brew the stock for many hours to get the umami-rich broth. You can start the preparation just an hour half before dinner or you can even prepare the broth and curry paste in advance. *only add the coconut milk when you are ready to serve the broth. Over boiling will release oil from the coconut milk.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
The Broth
Heat 1 tablespoon of oil in a frying pan over medium high heat
Add in the prawn shells and heads and stir fry for 5 to 10 minutes or until fragrance
Prepare a large stock pot, add in all the ingredients (except the bean puff) for the broth and bring it to boil
Let it boil for 5 minutes under medium high heat and reduce the heat to low
Cover with lid and let the broth simmer for an hour.
Remove the lemongrass, shells and head.
Add in bean puff (Tau pok) and bring the stock to boil under medium heat
*IF dinner is not ready to be served, turn off the heat.
Finishing Touch to the broth
**Only add in the coconut milk when you are ready to use the broth. If not overboiling will release oil from the coconut milk
Add coconut milk, stir well and bring it to boil. Immediately reduce to low heat and let it simmer while you scoop the broth into the assembled bowl of noodles.
Curry Paste
Add all the ingredients for the curry paste into a blender and blend until smooth
Heat a frying pan over medium heat
Add it the blended paste and stir fry for about 10 minutes, or until fragrance and it turns darker in colour
Assembling the bowl
Lightly blanch the noodles, prawns and beansprout in a pot of boiling water for about 5 secs.
Transfer to individual serving bowls and ladle broth over the bowl of noodles
Serve hot with a generous scoop of the curry paste.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Penang White Curry Noodle
Head Chef
Adapted and Modified from The Famous Street Food of Penang: a Guide & Cookbook
Servings :
4 Servings
Calories:
Prep Time
1 hour
Cooking Time
1 hour 30 min
Rest Time
0 min
Total Time
2 hour 30 min
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