ITP Penang Curry Mee Paste

Description

ITP Penang Curry Mee Paste

Ingredients:

Palm oil, Onion, Sugar, Spices, Garlic, Herbs, Belacan (prawn, salt, sodium benzoate), Monosodium glutamate

Cooking Instructions:

1. Heat up 1300 ml of water
2. Add in ITP Penang curry mee paste, and stir to prevent it from sticking at the bottom of the pot
3. Add in around 120g of coconut milk. Ready to use once boiled
4. Pre-soak noodles in cold water.
5. Blanch noodles, bean sprouts, and spinach in boiling water for a short while
6. Drain off the water and add in the add-ons
7. Add in soup and ready to serve with chilli if necessary

There are also other kinds of specialty noodles available.

See the guide on cooking curry laksa noodles for more ideas.