Beef Curry Noodles

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If you are a curry lover you might love Curry Noodles. Curry Noodles is a type of street food you can find in Malaysia. From high end restaurants, franchises, mak cik stalls, and night market you can always find curry noodles. Curry noodles is one of the beloved food by Malaysian.

 There are many types of other noodles which are usually sold along with curry noodles, such as Soup Noodles, Boiled Noodles (with sweet potato and shrimp soup), Bandung Noodles and many more. 

Curry Noodles basically consists of fresh noodles, curry, fried tofu, boiled or steamed vegetables such as mustard, cabbages and beansprout, fresh chopped chilies and spring onion, half of boiled egg and crispy fried onion. Lime is also added and the juice will be squeezed before eating the noodles. 


There are many types off curry noodles as well. Beef curry noodles, assorted curry noodles, chicken curry noodles and prawn curry noodles are some of the variation you can find sold in various places. Assorted Curry noodles is the widely sold curry noodles here. The curry usually contains chicken meat with bone attched cut in small pieces, cockles and fish cakes. Sometimes there will be only chicken and fishcake. 

Personally I like Prawn Curry Noodles. The curry is a bit sweet and flavored by the prawn, and the curry gravy will mix well with the noodles. And I like to add some drops of sweet soy sauce before eating it. 

Here I will share a recipe which my mom cooked last week. She made beef curry noodles. So lets dig into the recipe. This curry has medium strength of curry flavour, a hint of sweet and also sour flavor. The curry consistency is not too thin and not thick.

Ingredients
  • 300 gram noodles (fresh or boiled dried noodles)

Curry
  • 5 tablespoon cooking oil
  • 8 shallots
  • 5 cloves of garlic
  • 1 inch ginger
  • 1 stalk lemongrass (optional)
  • 2 tablespoon curry mix powder (beef and chicken)
  • 1 inch of cinnamon
  • 2 star anise
  • 3 cloves
  • 1 tablespoon chili powder
  • 200 gram beef
  • 1/2 cup of tamarind juice from 2/3 tablespoon tamarind
  • 250 ml coconut milk
  • 3 cups of water
  • Salt and sugar

Others
  • Deep fried tofu (thinly sliced)
  • Boiled eggs (6 to 7 eggs, cut into half)
  • Sliced red chilies
  • Boiled or steamed mustard, cabbages and beansprout
  • Golden fried sliced onion
  • Lime or Calamansi lime (cut so that it is easy to squeezed)
  • Chopped spring onions

Methods
  • Wash and boil the noddles until become a bit tender but elastic. Set aside.
  • Finely chop or blend or process the shallots, garlic and ginger. Bruise the lemongrass. 
  • Then heat the cooking oil in a pot. When the oil is well heated add in cinnamon, star anise and cloves for 30 seconds and add in the shallots, garlic and ginger paste. Cook until aromatic and a bit golden. 
  • Add in curry mix powder, chili powder and tamarind juice. Mix well and cook until the mix become aromatic.
  • Add in the lemongrass. 
  • Then add in the beef and water. Cook until the beef is tender. Add water if necessary. 
  • Lastly add in the coconut milk. Add in also salt and sugar to taste. 
  • When the coconut milk is cooked turn off the heat.
  • In a bowl, add in the noodles, tofu, and other ingredients an pour in the curry. Then enjoy your curry noodles. 


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