Penang Curry Mee

Ingredients

600g shelled cockles
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, available in local wet markets), halved or quartered
200g cooked pig´s blood, cut into cubes (optional)
300g shredded, cooked chicken meat
500g blanched bean sprouts (taugeh)
600g blanched mee
300g blanched meehoon
1kg grated coconut, mixed with 4 litres water and squeezed for general santan to be used as main stock

Seasoning:

4 tbsp salt or to taste
1 1/2 tbsp rock sugar
1/2 tbsp monosodium glutamate

Spices (finely ground):

100g shallots
25g garlic
3 tbsp coriander seeds (biji ketumbar)
4 tbsp chilli paste
2 tbsp sliced lemon grass (serai)
10 peppercorns
1/2 tbsp belacan granules

Chilli oil:

110g chilli 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 general santan, 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 mee and meehoon. (Should the gravy or stock curdle, strain it.)

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


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