In local Penang Hokkien dialect, there's no such thing as White Curry Mee. There's only one type of Penang Curry Mee and the Penangites just call it Curry Mee. It is distinctively different from all other curry mee found in Malaysia not just for the color but also for the flavor and the toppings.
In recent years, it is marketed as White Curry Mee to distinguish it from the Central Region Style Curry Mee. When it is served in Penang, the chili paste is separated from the main soup base. Hence the main soup that comes with the noodle is whitish due to the coconut milk. A dollop of chili paste in a spoon will accompany the bowl of curry mee.
Once it is mixed together, it is fiery red and not white.
Variation and Net Weight : Noodle (110g x 4 pack) Bihun (90g x 4 pack) Rice Noodle (95g x 4 Pack) Preparation Info: 1. Place noodles into 360- 380ml boiling water and cook for 2-3 minutes 2. Add in Chilli Paste, Seasoning Powder (i) and (ii) and then stir gently Ah Lai White Curry Noodles are now ready to be served
Country Of Origin: Malaysia
