Recipe Ingredient
- 350g mee, scalded
- 200g beansprouts (taugeh), scalded
- 300g prawns
- 1 piece fish cake, thinly sliced
- 10 pieces fish balls, halved
- 6 pieces squid balls, halved
- Spices (combine):
- 8 shallots, finely blended
- 4 cloves garlic, finely blended
- 2 stalks lemon grass, lightly bruised
- 2 cm piece galangal (lengkuas)
- 3 tbsp chilli paste
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder (jintan putih)
- 1/2 tsp fennel powder (jintan manis)
- 1 tsp coriander powder (ketumbar)
- Seasoning:
- 1 tsp salt or to taste
- 2 tsp sugar or to taste
- A dash of pepper
- 2 tsp light soya sauce
- 1 tsp chicken stock granules
- 2 tsp fish sauce (nampla)
- 600g flower crabs, cleaned and cut into halves
- 300g cockles, shelled
- 2 litres coconut milk
- 1 litre chicken stock
- Garnishing:
- Chopped coriander leaves and spring onions
- Sliced red chilli strips
- Fried shallot crisps
- Lime, halved
- Chives, cut into 3cm lengths and scalded
- Hard boiled eggs, quartered
Instructions
- To make the gravy: Heat two to three tablespoons oil, saute lemon grass, galangal and combined spice ingredients until fragrant. Add in crab and water and bring to a boil. Lower the heat and simmer gravy for 10 minutes.
- Add cockles and coconut milk. Continue to simmer for another 10 minutes. Remove gravy from the heat or reduce the heat to very low so that gravy is warm when ready to serve.
- To serve: Divide mee into individual bowls or deep sauce plates. Top with bean sprouts, fish cake, fish balls, squid balls and prawns.
- Pour hot gravy over, add crabs and garnish.
