• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 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


  1. 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.
  2. 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.
  3. Remove from fire and use stock as a soup for the mee and meehoon. (Should the gravy or stock curdle, strain it.)
  4. [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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