Curry Laksa (Curry Mee) Recipe
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Recipe: Curry Laksa/Curry Mee
Apdated from Kuali.com
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)
200g cooked pig’s blood, cut into cubes (optional)
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
4 tbsp salt or to taste
1 1/2 tbsp rock sugar
1/2 tbsp MSG (optional)
Spices (finely ground):
3 tbsp coriander seeds
4 tbsp chilli paste
2 tbsp sliced lemon grass
1/2 tbsp belacan (Malaysian shrimp paste) granules
110g chili paste
25g garlic, pounded
175ml to 200ml oil
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.)
A Note from Rasa Malaysia:
In Australia, where there are many Malaysian and Singaporean immigrants, curry mee or curry laksa is simply referred as “laksa.” However, curry laksa shouldn’t be confused with the other famous laksa dish in Penang, which is “Assam Laksa“–a hot and sour noodle dish in fish broth.
Do try out this curry laksa (curry mee) recipe. If you have any questions about this recipe, don’t hesitate to ask me.
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