[Penang] On Burma Road in George Town, a large sign invites diners to the popular Duck Blood Curry Mee 鸭血咖喱面 stall at the entrance of a local cafe.
Duck blood?
I chanced upon this eatery 鸭血咖喱面 after trying out Green House Prawn Mee & Loh Mee just next door. This stall also has a Michelin Bib Gourmand.
White Curry Mee is a Malaysian staple, loved across Penang for its spicy and creamy coconut milk-based curry broth.
The savoury bowl is typically mixed with yellow noodles or vermicelli.
The Curry Mee with Roasted Pork (RM11.00 for small) here is a great starting point to which you can add other ingredients as per your liking.
These include roasted pork, tofu puffs, dried squid, prawns, cockles, bean sprouts, to even century egg (extra charges apply).
While the dish has traditionally included duck blood, the stall has switched to using pig blood instead due to food safety concerns and supply issues.
When I saw the gravy, it was undoubtingly ‘fair’ and on the slightly diluted side.
But I would say try this on its own first (it was fragrant and just mildly creamy), before mixing in the house-made chilli paste.
The huge highlight to me was indeed the chilli sauce, and gave the broth a hearty mix of sweet, creamy, and spicy.
My friend liked it so much that it was finished till the last drop.
Okay, now on the other key element – the pig’s blood.
I know, I know… some may be hesitant about this ingredient.
The cubes were smooth with a gelatinous texture, and helped absorb some flavour and balanced the broth’s spiciness. Not bad actually, and it somehow didn’t had a strong smell (compared when I try this in other countries).
Despite the unconventional inclusion of blood, the rendition is worth trying, with the creamy and spicy curry being the highlight.
Duck Blood Curry Mee
223B, Jalan Burma, 10050 George Town, Pulau Pinang, Malaysia
Opening Hours: 12pm – 10pm (Mon – Wed, Fri – Sun), Closed Thurs
Google Maps – Duck Blood Curry Mee
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