My good friend Sumi who now resides in Perth, Australia recently urged me to post more Asian recipes on my blog. Her ulterior motive — if I perfected some popular Malaysian dishes, I could present them to her when she came visiting next March. I guess when you’re away, you crave local food. Even in Asian-filled Perth?? Hmmm..
I laughed. And then I realised she was right. Which is strange because I generally prefer spicy Asian cuisine to Western food.
I decided to deliberately put away my oven mitts for a while and try some of my favourite Asian dishes. My first: curry mee/k.teow/bihun. I haven’t ever tried it before and so I looked up some recipes and modified them to suit my vegetarian sensibilities — namely, omitting the prawn paste, chicken stock and meat, etc.
It wasn’t that difficult. I cooked for two: one vegetarian and one non-vegetarian. Instead of using chicken stock, I used purely vegetarian stock. Instead of cooking the chicken meat in the curry, I cooked it seperately (steamed) and shredded it and used it as a garnish, almost. In the end, the vegetarian version was more popular and I had to share my portion with the strict non vegetarian.
Victory? Nahhhh…. *wink*
♣ Curry Mee