Story and pix by Chan Lilian
WHILE people out of Penang rave about the instant white curry mee, Penangites like Buletin Mutiara’s Chan Lilian scoffed at the processed dried noodles and feel smug that she has plenty of the real thing to enjoy around the neighbourhood.
Curry Mee comes in many distinctive tastes and prepared differently in Penang. There are at least three very unique styles of curry mee. First there is the white curry mee which is prepared from hearty stock of anchovies, bones, herbs like the lemongrass and other secret ingredients and of course, coconut milk. The yellow noodle and meehoon are served with the boiling hot stock and garnished with prawns, cockles, mint leaves, squids and taupok (dried soyabean cubes). Some of the famous white curry mee that comes to mind which many Penangites know will be Lorong Seratus Tahun, Kuantan Road, Tavoy Road and Lee Huat Cafe.
The second type of curry mee which is not very popular in Penang is the curry chicken type which is the version found in other states. However, one exceptionally good one is Tua Pui Curry Mee at Kimberley Street (near Carnavon Street junction). If love you to add stuffs to your curry mee, then, you will be lost for choices at Tua Pui’s stall because he has plenty of fresh prawns, squids, fishballs, chicken and chicken gizzards and livers.
If we talk about curry mee, we certainly will not forget to include Siam-Ee’s curry mee. It is not about the taste as many other stalls have caught up in terms of flavours and taste, but the unique way you are served. Tourists absolutely adore to squat on tiny wooden benches, cradling the hot bowl of curry that is spicy. The special ingredients from Siam Ee and a few other stalls in Air Itam is the dried squid cooked in cili that spiced up the soup.
Who needs the processed instant noodles when in Penang you can get fresh santan stock, comforting lemongrass and bunga kantan cili paste flavoured with shirmps? But on those lazy days, one can easily whip up a bowl of curry mee at home within minutes. Truth to be told, the white curry mee that is currently much sought after commodity worldwide and in Malaysia has copied the taste of the real thing really well.
However, which brand is the best is subjected to debate. People can get into passionate discussion if Ah Lai curry mee is better than the world famous MyKuali or if Ibumie is the best of all. Then, there is the Maggi tempting advertisement of curry mee cooked in a palace that makes you go out and grab a pack out of curiosity. Well, Penangites are blessed and spoilt for choice as there are so many to choose from – fresh or processed.
Here, are some famous curry mee stalls, arranged in random order:
Lee Huat Cafe at the junction of Jalan Tan Sri Teh Ewe Lim and Jalan Masjid Negeri. (morning)
Coffeeshop at junction of Tavoy Road-Burmah Road (night)
Tua Pui curry mee at Kimberly Street/Carnavon Stree junction (morning)
Kuantan Road morning market
Curry mee at Green Garden/Jalan Sir Ibrahim (morning)
Lorong Seratus Tahun
Siam Ee Air Itam curry mee near Hokkien Methodist church
Cecil Street Market (lunch time)
Chulia Street night hawkers
I shall leave this spot empty for readers’ favourite!