Curry Mee Performance

Ashley and I decided to make this traditional Malaysian soup from a recipe in the New York Times (www.nytimes.com/2009/01/07/dining/071lrex.html?ref=dining).

First we roasted the chicken (pictures missing), saved the breasts, other choice meats and potatoes for the soup, and made stock from the rest.

I hope you enjoy our riveting pictorial critique of culture.

Total cooking time: 8 hours.