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Curry Laksa (Curry Mee)
 
If you have ever been to Malaysia and Singapore, you must be familiar with a kind of noodle called Curry mee which is very popular. The recipe is originated in Malaysia. The taste and flavor are like those of Khao Soy in the North of Thailand. Now, let’s see how we can make it.
     
 

   
 
 Ingredient
             
 
400
g. medium sized steamed prawns and remove the shell. Keep
 the prawn head for the making the stock 
500
g. cockles/bloody clams (optional) 
300
g. coconut milk
7
cups of water
1
pack egg noodle (scaled)
1
pack vermicelli rice (scalded)
3
cooked eggs (cut into four or sliced)
2
cups bean sprouts (scalded)
5
yard long bean (cut into bite-size and scalded)

cup of vegetable oil

cup of vegetable oil (for frying the paste)
2
tsp sea salt
1
tbsp white sugar
Vietnamese mint (selected for tops and leaves) (optional)
  
Chili paste
 
50
g. dried large chilies (remove the seeds and soaked until
 soft)
20small cloves of garlic
6
bulbs of shallots (sliced)
2
tbsp lemongrass (sliced)
20
seeds white pepper

tbsp coriander seeds
2
tsp sea salt
½
tbsp belacan (Malaysian shrimp paste) 
 
     
     Method  
       
 
  1. Pound chilies and salt in a mortar with a pestle until ground. Put garlic and continue to pound until ground. Then put the chili paste in a small bowl for use in next steps.
  2. Scoop 3 Tbsp of the chili paste and put in a mortar (The remaining will be used in other steps.). Add white pepper seeds and coriander seeds and pound together until ground. Put lemongrass and continue to pound until ground. Put belacan and pound until finely ground. Then put the chili paste in a small bowl and set a side.
  3. Heat a frying pan and fry the remaining chili paste (step 1) until it is oiled and releases aroma. Turn off the heat, put into a small bowl and set aside. This chili oil will be served with the Curry noodle. If you prefer hot, you can put more paste.
  4. Heat water in a pot on high heat until it is hot put prawns heads for sweeten the stock.
  5. Heat 1/3 cup of vegetable oil on medium heat oil until hot. Put the chili paste (step 2) until it releases aroma. Add salt and sugar and gradually increase the heat while you are putting coconut milk into the frying pan until all coconut milk is put into the pan. Once the coconut milk is boiled, stir the pan until the water level reduces slightly. Put a sieve over the pan, filter the soup (step 5) and remove prawn’ heads and skin. Once the soup is boiled again, transfer the soup from frying pan into pot with a lid. Cover the pot with a lid and reduce the heat to medium heat. (During this step, you can put fried Tou Fu into the soup if you like it.) Simmer for 30 minutes test and add the ingredients as your preference. If you are not in a hurry, you can use low heat and simmer until done to a turn.  
  6. Put egg noodle and vermicelli rice into a bowl, put bean sprouts and scalded yard long bean, put the soup and later put prawns, cockles and egg. Garnish the bowl beautifully. If you like Vietnamese mint, you can put Vietnamese mint on the top and serve while it is still hot.
 
       
    serves 5 - 6  
         
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