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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