Mee kari

Aman is at home now. He should be studying for the coming exams, but most of the time I caught him napping. We attended a wedding feast in the afternoon and went shopping afterwards.

For breakfast I cooked 'Mee kari'. Cik tutor told me that her culinary skill has improved. Her close friends and even the landlady's daughters loved her home-made brownies. She would like to try other dishes, so may be she can try this simple but delicious recipe.

Ingredients :

300g mee (blanched in hot water) or boiled spaghetti

A (chicken stock)
1 chicken breast - cut into bite size pieces.
3 cups water

B
6 dried chillies* - soaked in hot water
1 medium onion*
2 clove garlic*
0.5 cm ginger*
1 small packet meat curry powder
50 g ikan bilis*

C
1 cup coconut milk
2 Tablespoon cooking oil
2 lemon grass
salt and sugar

Garnishing :
calamansi lime (limau kasturi)
mint leaves
red chillies
hard-boiled eggs
fish cakes/fish balls - cut into small pieces
1 piece bean-curd - deep fried and cut into pieces.
1 stalk sawi

Method:
1. Simmer chicken pieces in water until cooked.
2. Blend the ingredients marked *
3. Heat the oil in the pot. Saute sliced onions and crushed lemon grass. Saute the blended
ingredients until fragrant. Then add in the curry powder. Stir.
4. When the oil separates, pour in the chicken stock and the chicken pieces. Simmer for 10 minutes.
5. Add the fish cake and the fried bean curd pieces.
6. Add coconut milk and the sawi. Put salt and sugar to taste.
7. Served the noodle with halved calamansi lime, sliced red chillies, boiled egg and sliced mint leaves. Pour piping hot sauce over the noodle when it is time to eat.