Malaysian Curry Mee in Penang
Penang’s famous street-hawker dish Curry Mee is a taste of home, as it reminds me of Chiang Mai’s signature soup Khao Soi, but with a thinner stock, often made from seafood. The curry mee vendor splashes creamy coconut soup over thin egg and rice noodles, with meats like shrimp, cockles, or these pieces of blood pudding. Spongy deep-fried tofu puffs soak up the sauce, then release it across your tongue when you bite into them. The red color comes from sambal, a fiery condiment made of pounded chilies.