• Prep Time 25 minutes
  • Cook Time 10 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor 12s Processed Cheddar

Recipe Ingredient

  • Curry Mee
  • 200g curry mee paste
  • 1kg curry mee stock
  • 300g Anchor UHT Extra Yield Cooking Cream
  • Condiments
  • 600g yellow noodles, blanched
  • 250g taugeh, blanched
  • 12 fish balls
  • 8 tofu puff, cut half
  • Small handful of mint leaves
  • 4 Anchor Processed Cheddar Slices


  1. With a pot, put on medium heat and slightly sauté the paste.
  2. Add in stock and bring up to boil, then add Anchor Extra Yield Cooking Cream and bring to simmer.
  3. Place condiments in bowl, pour curry stock over and topped it with Anchor Cheddar Sliced Cheese while it's hot. Enjoy!

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