Not sure where curry mee originates; Malaysia or Indonesia but the dish commonly sold by Chinese hawkers in Malaysia is definitely from South East Asia. Curry mee is made up of yellow noodles with spicy curry soup. The noodles can be replaced with rice vermicelli but I like mine to be a mixture of both. I remember once I had one in town with Eng Lai. The curry soup was thicker than usual. I down that with Fu Chuk Yi Mai Pak Koh Tong Sui 腐竹薏米白果糖水 . That's Cantonese for Barley, Bean Curd and Gingko Nut Dessert Soup, a classic Chinese dessert.
Now, which one is dessert?
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