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Curry mee (Malay: mi kari; simplified Chinese: 咖喱面; traditional Chinese: 咖喱麵; pinyin: Gālímiàn; Jyutping: Gaa3 Lei1 Min6; Pe̍h-ōe-jī: Ka-lí-mī) is a Maritime Southeast Asian spicy noodle soup garnished with various toppings.
A type of curry dish cooked using chicken and spices. Kari kambing: Peninsular Malaysia Curry dish A type of curry dish cooked using lamb or mutton. Kari kepala ikan: West Coast Peninsular Curry dish A type of curry dish cooked using head of a red snapper, influenced by Indian and Peranakan cuisine. Begedil: Southern Peninsular Fried dish
Curry Mee (A bowl of thin yellow noodles mixed with bihun in a spicy curry soup enriched with coconut milk, and topped with tofu puffs, prawns, cuttlefish, chicken, long beans, cockles and mint leaves, with sambal served on the side.
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Chicken 65: a spicy, deep-fried chicken dish originating from Tamil Nadu. The flavour of the dish comes from ginger, cayenne pepper, mustard powder and vinegar although the exact recipe can vary. It can be prepared using chicken on or off the bone. Curry leaves play an important role in the flavour.
Gulai is often described as Indonesian curry, [8] [2] [9] [10] although it is also considered a local dish in Malaysia and Singapore. Gulai is a common name to refer to curry dishes in the country, [1] although Indonesian, Malaysian, and Singaporean cuisine also recognise kari (curry). In Javanese-Surinamese cuisine it is known as guleh. [11]
Examples of Nonya specialities include otak-otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf; [3] ayam buah keluak, a distinctive dish combining chicken pieces with nuts from the Pangium edule or kepayang tree to produce a rich sauce; and itek tim, a classic soup containing duck, tomatoes ...
Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. [1] In south India, coconut and curry leaves are also common ingredients. [2] Chicken curry is ...