ENTERTAIN
RECIPE: SPICY CURRY MEE LAKSA
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):
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, tow pok, and pig’ s blood, if used. 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.)
100g shallots 25g garlic 3 tbsp coriander seeds 4 tbsp chilli paste 2 tbsp sliced lemon grass 10 peppercorns 1 / 2 tbsp belacan
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