Hello guys this time we will write How to Cook Appetizing Curry Noodle (Mee kari) easy to follow.

Curry Noodle (Mee kari)

For mom who when are want to try cook delicious foods that are not difficult, please you can try some of these simple dishes. In addition to the easysimple obtainable ingredients, you can also easy apply it, especially for mama who are still beginners.

Ingredients Curry Noodle (Mee kari) namely:

Take of A. Chicken Broth.
You need of whole Chicken (small size).
Provide of crushed garlic (chicken cavity).
Take of ginger (chicken cavity).
Prepare of ginger.
You need of lemon grass - bruised.
Provide of garlic - crushed.
Take of chicken bouillon powder.
You need of B. Blend smoothly.
You need of large yellow/brown onion.
You need of lemon grass - sliced.
Take of galangal / ginger.
Prepare of garlics.
Prepare of candlenuts.
Prepare of C. Curry Mixture (paste).
Provide of meat curry powder.
Provide of ground dried shrimp.
You need of chili powder/chilli paste.
Take of D. Coconut Milk (add last to the broth).
Provide of coconut cream (see pic).
Provide of coconut milk (see pic).
You need of chicken bouillon (or to taste).
Prepare of Salt (to taste).
Take of E. Accompaniments.
You need of Yellow noodle or vermicelli.
Provide of (blanched/soften).
Provide of Chopped Chicken (from A).
Prepare of Fresh washed bean sprouts (or blanched).
Take of Blanched Fish ball / fish cake.
Provide of Coriander/continental parsley (opt).
Prepare of (Chopped & sprinkle on top).

Create some people, cooking is indeed something which is quite easy. Apart from being happy cooking and having talent to cook very well, they are also clever in combining each dish so that it becomes food that is delicious. But there are those who can’t get cook, so they have to search and look at simple recipes to follow.

Instructions make Curry Noodle (Mee kari)

After all the ingredients are ready, here are 4 how-to guides how to make them.

Prepare the broth. See attached pic for broth. Chicken need to be fully covered in water. Cover & let boil. Once boil, removed lid let boil for 5-10mins. Turn heat to the mid lower setting & simmer for 25mins with lid on. Remove chicken from the pot & let dry. Prepare ingredients. See pic. Use pure coconut milk. See pic. Many brands add xanthan gum, thickener & many "non-coconut" extras in their canned coconut milk. Read label before buying canned coconut milk..
Blend ingredients in B with a bit of water until smooth & pasty. Prepare ingredients in C with enough water to make a smooth curry paste. Heat wok/big pot with 1/2 cup of cooking oil. Add blended spices & sauté until translucent & aromatic. Add in curry paste. Keep stirring until aromatic for 5mins or more..
Next, add chicken broth to the wok/big pot. Stir or whisk to combine. Let boil. Meanwhile, prepare accompaniments - blanch fishball/fishcake & yellow noodles or soften Vermicilli. Next, pour coconut milk into the wok/big pot of boiling broth. (Note: shake or whisk coconut milk in separate bowl as it curdle sometimes). Stir curried broth to mix. Taste & adjust seasoning accordingly. It should be lightly strong as blanched noodle/vermicelli is tasteless. Simmer until it bubbles then Turn off heat..
Order to assemble - noodles/vermicelli, curried broth, chopped chicken, fish ball/fish cake, bean sprout. Serve hot. Assemble only before serving. Reheat curried broth (if necessary) just before serving. When reheating curried broth, turn off heat immediately right after broth just bubbled or boiled. Do not leave broth boiling too long as it has coconut milk that would turn oily when left boiling longer than necessary..

While making many get failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selection raw materials. The ingredients used must be good quality and still fresh. Cook utensils and spices must be select clean. For more details, please see how to cook Curry Noodle (Mee kari) so that get maximum results.

Tips

Busyness in the kitchen that is often done by everyone, but not everyone has skill in cooking. Some things we need to pay attention to when cooking produces cooking results that are simple, what are those?

Selection ingredients A. Chicken Broth, whole Chicken (small size), crushed garlic (chicken cavity), ginger (chicken cavity), ginger, lemon grass - bruised, garlic - crushed, chicken bouillon powder, B. Blend smoothly, large yellow/brown onion, lemon grass - sliced, galangal / ginger, garlics, candlenuts, C. Curry Mixture (paste), meat curry powder, ground dried shrimp, chili powder/chilli paste, D. Coconut Milk (add last to the broth), coconut cream (see pic), coconut milk (see pic), chicken bouillon (or to taste), Salt (to taste), E. Accompaniments, Yellow noodle or vermicelli, (blanched/soften), Chopped Chicken (from A), Fresh washed bean sprouts (or blanched), Blanched Fish ball / fish cake, Coriander/continental parsley (opt), (Chopped & sprinkle on top), will affect the cooking results. Election as many as 31 fresh ingredients will be very good because the reserves nutrition is still very good.
Utensils the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Curry Noodle (Mee kari), includes what ingredients must be processed first and when to add the spices. Watch the steps. First Prepare the broth. See attached pic for broth. Chicken need to be fully covered in water. Cover & let boil. Once boil, removed lid let boil for 5-10mins. Turn heat to the mid lower setting & simmer for 25mins with lid on. Remove chicken from the pot & let dry. Prepare ingredients. See pic. Use pure coconut milk. See pic. Many brands add xanthan gum, thickener & many "non-coconut" extras in their canned coconut milk. Read label before buying canned coconut milk.. After that, Blend ingredients in B with a bit of water until smooth & pasty. Prepare ingredients in C with enough water to make a smooth curry paste. Heat wok/big pot with 1/2 cup of cooking oil. Add blended spices & sauté until translucent & aromatic. Add in curry paste. Keep stirring until aromatic for 5mins or more.. Dont forget, Next, add chicken broth to the wok/big pot. Stir or whisk to combine. Let boil. Meanwhile, prepare accompaniments - blanch fishball/fishcake & yellow noodles or soften Vermicilli. Next, pour coconut milk into the wok/big pot of boiling broth. (Note: shake or whisk coconut milk in separate bowl as it curdle sometimes). Stir curried broth to mix. Taste & adjust seasoning accordingly. It should be lightly strong as blanched noodle/vermicelli is tasteless. Simmer until it bubbles then Turn off heat.. Then, Order to assemble - noodles/vermicelli, curried broth, chopped chicken, fish ball/fish cake, bean sprout. Serve hot. Assemble only before serving. Reheat curried broth (if necessary) just before serving. When reheating curried broth, turn off heat immediately right after broth just bubbled or boiled. Do not leave broth boiling too long as it has coconut milk that would turn oily when left boiling longer than necessary.. After that, This recipe consists of 4 steps. This is done in order to produce processed which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes. You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how to make Curry Noodle (Mee kari) correctly. Good luck … !!!