Tasty Mee Selera Rasa


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)

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

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


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.

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