10-minute Singaporean Curry Mee
a hack for when you want something hearty, on a time crunch
WE GET IT.
sometimes all you can afford to do is a QUICK recipe for times when you just don’t want to go through too much of a hassle with complicated recipe or stand behind a stove for a whole hour, making curry from scratch. luckily, with the convenience of Yeo’s products, you can prepare a HEARTY bowl of noodles for you and a loved on, in NO TIME at all!
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nOm’s Quick Curry Mee
(serves 2)
1 can Yeo's Chicken Curry with Potatoes
1 cup coconut milk
1/2 cup water + more for blanching
4 medium-sized prawns, peeled and deveined
4 fried fishballs
4 fried tofu puffs (taupok)
2 stalks bok choy
a handful of beansprouts, optional
2 servings Cintan Non-fried Noodles
sambal haebee, for garnishing, optional
directions
to make the curry gravy, combine Yeo’s Chicken Curry with Potatoes with coconut milk and 1/2 cup water. season to taste, if needed, according to preference.
in a separate saucepan with boiling water, blanch the prawns, fishballs, taupok, bok choy and beansprouts one by one until perfectly cooked. drain and set aside onto a plate.
using the same pot of boiling water, cook the Cintan Non-fried Noodles according to directions, until fully cooked but still al dente. drain and assemble into a bowl along with the other blanched ingredients. separate them into 2 bowls.
pour over the curry gravy into both bowl and serve hot with sambal haebee. enjoy!
pour in coconut milk into curry looking for other hearty noodle recipes to prepare this Ramadan? try these!
Khao Soi (ข้าวซอย) - Delicious and Hearty Curry Noodles from Northern Thailand
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for many, food is a bridge which connects people to their cultural identities. when we spoke with 24 year old second generation Singaporean-Thai drag queen, Earth Na Khaa, he swears that no stall/restaurant in Singapore makes Khao Soi as as authentically and as deliciously as his mother does.
Lor Mee (but Halal) - my HALAL-ified rendition of a classic Hokkien noodle dish
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A while back, I had the chance to cook with a friend from Converts Central, Kaven Siddique who converted to Islam at the young age of 20. Siddique and I wanted to surprise his mother and grandmother by cooking a ‘halal-ified’ version of a Chinese dish that he enjoys eating. The first thought that came to his mind was Lor Mee, a food he hasn't eaten for …
