Curry mee is a Malaysian chinese curry noodle dish, made with a curry santan (coconut milk) broth, prawns, chicken, tau pok (beancurd puffs), fuchuk (crispy beancurd skin) fishballs and beansprout.
•
The penang variety of curry mee is normally seafood based, which normally includes squid and prawns. Helen’s curry mee however, is a good combination of a chicken based curry with seafood to follow. The broth was very creamy and had sweet overtones to it. The fishballs were a nice addition, with the fuchuk and tau pok adding a nice springy and crunchy texture. Not bad at all.
•
💵 RM26.45 / portion
💫 4 / 5
#️⃣ #FoodForThought #MewsCafe #MuntriMews #MuntriResidence
☪️ #Ramadan #BukaPuasa #Iftar #IftarIdeas #Halal
🍽 #PenangCuisine #MalaysianCuisine #ChineseCuisine #MalayCusine #NyonyaCuisine #PeranakanCuisine #StreetFood
📷 #Foodstagram #Gastronogram #Burpple #BurpplePG
📍#LebuhMuntri #Penang #Malaysia
👣 #FoodForThoughtInPenang