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Curry Mee

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Title: Curry Mee  
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Subject: Malaysian cuisine, Laksa, Linongot, Malaysian Chinese cuisine, Char kway teow
Collection: Blood Dishes, Malaysian Cuisine, Noodle Dishes, Singaporean Cuisine
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Curry Mee

Curry Mee
Type Noodle
Place of origin Malaysia
Main ingredients Noodles (Egg, or rice vermicelli), spicy curry soup, chilli/sambal, coconut milk, mint leaves; one of dried tofu, prawns, cuttlefish, chicken, or eggs
Cookbook: Curry Mee 

Curry Mee (Malay: mee kari; simplified Chinese: 咖喱面; traditional Chinese: 咖喱麵; pinyin: Gālímiàn) is a dish that is unique to Malaysia and Singapore, usually made up of thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, mint leaves and cockle.

In certain places in Southeast Asia, especially southern Malaysia and Singapore, it is called "curry laksa" (Malay: laksa kari; Chinese: 咖喱喇沙; pinyin: Gālí Lǎshā). It is a cross between the Singapore laksa and a spicy variation of the mee rebus (an Indonesian noodle dish with yellow noodles).[1]

References

  1. ^ "Laksa". Singapore Infopedia. NLB Singapore. Retrieved 29 September 2015. 


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