In Penang, an authentic bowl of Penang Curry Mee must have prawns, cockles, cuttlefish, long beans, coagulated pork blood cubes, fried tofu puffs and sambal (chilli paste stir fried with spices under low heat for long hours).
The soup is made prominently with coconut milk and lightly seasoned with salt, sugar, laksa leaves and lemongrass stalks, as the main flavor is derived from the addition of sambal. However, some hawkers prefer to prepare the soup together with the sambal. So you could say this is a preference thing. But it’s all the same to the average Penangite.
Additional toppings such as squid and chicken curry are not uncommon and this trend is to cater to customers who like to ‘keh liao’ (add toppings), a trait that’s in the blood of Penangites. We just love to ‘keh liao’ in our food.
Where to eat Curry Mee in Penang:
- Sister’s Curry Noodles
Jalan Paya Terubong, Air Itam
- Tua Pui Curry Mee Stall
No 23, Lebuh Kimberly, Georgetown
- Curry Mee Stall
Lebuh Chulia (in front of furniture shop), Georgetown
- Lorong Seratus Tahun Curry Mee
Lorong Seratus Tahun, Georgetown
- Restoran Hot Bowl
Jalan Rangoon, Georgetown
- Kafe Telok Bayan
Jalan Aziz Ibrahim, Bayan Lepas
- Sin Hup Aun Cafe
Lorong Pasar, Pulau Tikus