Making ready Curry Noodle (Mee kari) safely

It is very important to arrange food safely to help stop harmful micro organism from spreading and rising. You may take some steps to help defend your self and your family from the spread of harmful bacteria.
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Wash your hands

Your palms can simply unfold bacteria around the kitchen and onto meals. It is necessary to at all times wash your fingers thoroughly with soap and warm water:

before beginning to prepare meals
after touching raw meals such as meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your arms thoroughly as effectively, as a result of moist palms unfold bacteria more easily.
Keep worktops clean

Earlier than you start preparing meals, it’s essential worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by uncooked meat, poultry, eggs or vegetables you may need to clean them totally.

It's best to change dish cloths and tea towels regularly to keep away from any bacteria rising on the fabric.


Curry Noodle (Mee kari)
Curry Noodle (Mee kari)

Before you jump to Curry Noodle (Mee kari) recipe, you may want to read this short interesting healthy tips about In The Following Paragraphs We Are Going To Be Checking Out The Many Benefits Of Coconut Oil.

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We hope you got insight from reading it, now let’s go back to curry noodle (mee kari) recipe. You can have curry noodle (mee kari) using 31 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Curry Noodle (Mee kari):
  1. Provide A. Chicken Broth
  2. Get whole Chicken (small size)
  3. Provide crushed garlic (chicken cavity)
  4. Get ginger (chicken cavity)
  5. Prepare ginger
  6. Provide lemon grass - bruised
  7. Prepare garlic - crushed
  8. Get chicken bouillon powder
  9. Prepare B. Blend smoothly
  10. Take large yellow/brown onion
  11. Get lemon grass - sliced
  12. You need galangal / ginger
  13. Get garlics
  14. Use candlenuts
  15. Prepare C. Curry Mixture (paste)
  16. You need meat curry powder
  17. Prepare ground dried shrimp
  18. You need chili powder/chilli paste
  19. Prepare D. Coconut Milk (add last to the broth)
  20. Take coconut cream (see pic)
  21. You need coconut milk (see pic)
  22. Take chicken bouillon (or to taste)
  23. You need Salt (to taste)
  24. Get E. Accompaniments
  25. Get Yellow noodle or vermicelli
  26. You need (blanched/soften)
  27. Prepare Chopped Chicken (from A)
  28. You need Fresh washed bean sprouts (or blanched)
  29. Use Blanched Fish ball / fish cake
  30. Prepare Coriander/continental parsley (opt)
  31. Prepare (Chopped & sprinkle on top)
Steps to make Curry Noodle (Mee kari):
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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