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Penang White Curry Mee

Name: Penang White Curry Mee
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: chinese
Ingredients: water; Torch ginger flower; lemongrass stalks; galangal; evaporated milk; Cooking oil; shallot; Dried Chilli Flakes; curry powder; Salt; sugar; chicken; Fried Beancurd (Tau Pok); longbeans; bean sprouts; Soaked Cuttlefish; Pig's Blood Curd; Bihun (Rice Vermicelli); yellow noodles

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 40 minsscheduleTotal: 60 minsoutdoor_grillBoiledlocal_fire_departmentSpicy

Allergens:warningGlutenwarningDairywarningMolluscswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Active Cooking

00:01:02

Pour 2.5 l of water into a large pot
Add 2 sliced torch ginger flowers, 14 bruised lemongrass stalks, and 1 thick piece of galangal into the pot
Bring to a boil over medium heat, then lower heat, cover, and simmer for 30 minutes until aromatics infuse into liquid

local_fire_departmentMedium heat to boil, then simmer over low heat for 30 minutes

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Watch out

Keep the lid tightly closed while simmering so the herbal aroma does not evaporate away.

Ingredients:water (2.5 l)Torch ginger flower (2 piece)lemongrass stalks (14 piece)galangal (1 piece)

Tools:Stock Pot

Preparation

00:01:21

Add 5 tbsp dried chilli flakes soaked in 50 ml water into blender jar
Add 20 peeled shallots and 1 sliced lemongrass stalk into blender jar
Blend until completely smooth and vibrant red chilli paste is formed

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Watch out

Blend until the paste is completely smooth, otherwise coarse chilli bits will feel scratchy in the throat.

Ingredients:Dried Chilli Flakes (5 tbsp)shallot (20 piece)lemongrass stalks (1 piece)

Tools:blender

Active Cooking

00:01:41

Heat 2 tbsp cooking oil in a wok over low-medium flame
Pour in blended chilli paste and stir-fry continuously for 2 minutes
Add 5 tbsp curry powder into wok while constantly stirring for 3 to 4 minutes
Add 1 tsp salt and stir-fry until oil separates and chilli paste looks shiny and fragrant

local_fire_departmentLow-medium flame, stir continuously for 5-6 minutes

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Watch out

Keep stirring constantly during stir-frying, otherwise the thick chilli paste will splatter around and burn easily at the bottom.

Ingredients:Cooking oil (2 tbsp)curry powder (5 tbsp)Salt (1 tsp)

Tools:spatulawok

Active Cooking

00:02:46

Add 1 tbsp cooking oil into the same wok with chili paste residue
Add 500 g chicken pieces into wok and stir-fry over medium-high heat until chicken surface is coated and seared
Ladle 2 scoops of herbal broth into wok, cover, and let simmer for 8 to 10 minutes until chicken is tender and cooked through

local_fire_departmentMedium-high heat to sear, then simmer medium-low for 8-10 minutes

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Watch out

Keep stirring chicken pieces when first adding into wok so they coat evenly with spices without sticking.

Ingredients:Cooking oil (1 tbsp)chicken (500 g)

Tools:wokLadle

Active Cooking

00:03:40

Use a mesh skimmer to remove and discard all boiled lemongrass, torch ginger flowers, and galangal pieces from broth pot
Add 10 pieces tau pok into clear herbal broth
Add 1 tsp salt and 1 tbsp sugar into broth
Pour 1 can evaporated milk into broth, bring to a gentle boil, stir well, then cover with lid

local_fire_departmentMedium heat to boil, then simmer covered on low heat

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Watch out

Do not boil heavily after adding evaporated milk to prevent milk from curdling.

Ingredients:Fried Beancurd (Tau Pok) (10 piece)Salt (1 tsp)sugar (1 tbsp)evaporated milk (1 piece)

Tools:Mesh Skimmer

Preparation

00:04:21

Boil water in a small pot over medium heat
Place 100 g chopped long beans into a mesh strainer basket
Submerge basket in boiling water for 1 minute until long beans turn bright green and tender-crisp
Drain long beans and transfer into a bowl

local_fire_departmentMedium-high heat, blanch for 1 minute

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Watch out

Do not blanch long beans for more than 1 minute or they will lose their crunch and bright green color.

Ingredients:longbeans (100 g)

Tools:Noodle Strainer BasketSaucepan

Active Cooking

00:04:37

Layer 150 g soaked cuttlefish, 200 g pig blood curd, 200 g bean sprouts, 150 g bihun, and 200 g yellow noodles into a deep noodle strainer basket
Submerge basket into small pot of boiling water
Shake and lift basket in boiling water for 2 to 3 minutes until noodles soften and toppings are thoroughly heated

local_fire_departmentHigh heat boil, blanch for 2-3 minutes

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Watch out

Do not blanch for longer than 3 minutes, otherwise yellow noodles will become soggy and bean sprouts will lose crispness.

Ingredients:Soaked Cuttlefish (150 g)Pig's Blood Curd (200 g)bean sprouts (200 g)Bihun (Rice Vermicelli) (150 g)yellow noodles (200 g)

Tools:Noodle Strainer Basket

Active Cooking

00:05:14

warningStay safe

Handle boiling hot soup with caution; pour close to bowl to prevent hot liquid from splashing on skin.

Transfer blanched noodles, bean sprouts, cuttlefish, and pig blood curd into serving bowls
Arrange blanched long beans, cooked chicken pieces, and 1 scoop cooked chilli paste on top of noodles
Ladle boiling white curry soup with tau pok over noodles until submerged, garnish with fresh mint sprig, and serve immediately

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Watch out

Pour boiling soup gently around bowl edge to keep chili paste and arranged toppings neatly in place.

Tools:Serving BowlLadle