|Place of origin||Malaysia and Singapore|
|Created by||Malaysian Chinese|
|Main ingredients||Noodles (Egg, or rice vermicelli), spicy curry soup, chilli/sambal, coconut milk, mint leaves; one of dried tofu, prawns, cuttlefish, chicken, or eggs|
Curry Mee (Malay: mee kari; simplified Chinese: 咖喱面; traditional Chinese: 咖喱麵; pinyin: Gālímiàn) is a dish that is unique to Malaysia and Singapore, drawing from Malay, Chinese and Indian influences. It is usually made up of thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, cuttlefish, chicken, egg, mint leaves and cockle.
In certain places in Southeast Asia, especially southern Malaysia and Singapore, it is called "curry laksa" (Malay: laksa kari; Chinese: 咖喱喇沙; pinyin: Gālí Lǎshā). It is a cross between the Singapore laksa and a spicy variation of the mee rebus.
|This food-related article is a stub. You can help Wikipedia by expanding it.|