Curry Mee

Curry Mee

(recipe from www.rasamalaysia.com)

I've actually tried this recipe and it's good. Even my father who is not fond of curry mee liked it.

Ingredients:

600g shelled cockles/bloody clams (optional)

500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water

3 to 4 pieces soaked cuttlefish heads

200g fried soya bean cubes/tow pok (halved or quartered)

300g shredded, cooked chicken meat

500g blanched bean sprouts

600g blanched yellow noodles

300g blanched vermicelli/rice sticks

1kg grated coconut, mixed with 4 litres water and squeezed for the coconut milk to be used as main stock

Seasoning:

4 tbsp salt or to taste

1 1/2 tbsp rock sugar

1/2 tbsp MSG (optional)

Spices (finely ground):

100g shallots

25g garlic

3 tbsp coriander seeds

4 tbsp chilli paste

2 tbsp sliced lemon grass

10 peppercorns

1/2 tbsp belacan granules

Chili oil:

110g chili paste

25g garlic, pounded

175ml to 200ml oil

Method:

Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. Add in the rest of the coconut milk and tow pok. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. Remove from fire and use stock as a soup for the yellow noodles and vermicelli. (Should the gravy or stock curdle, strain it.)

For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)