Curry Noodle/Rice With Chicken/Cockles/Prawns

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Laksa Noodle

1.5 kg yellow noodles/laksa noodle
300 g bean sprout
300 g medium prawns – scalded and halved (optional)
8 potatoes – boil with salted water till 1/2 cooked – peeled and quartered
3 drumsticks and 8 chicken wings – washed and cut into bite size
(season with salt and corn flour)
6 shelled hard boiled eggs – halved or sliced
8 pieces tau pok – halved
8 pieces long beans – cut into 21/2 inch in lengthwise
1 kg cockles – (optional)

3 sprigs of curry leaves
Salt & sugar to taste
11/2 tbsp gula melaka
1 tbsp tomato sauce
1 cube Maggi Chicken stock
11/2  packet thick coconut milk/1 fresh grated coconut
Enough water to cover the ingredients

Blended Ingredients
1 big onion
8 shallots
4 cloves garlic
4 pieces candlenuts
1 inch turmeric
2 inch galangal
1 inch ginger
11/2 tbsp curry powder (fish/meat)
2 tbsp dried shrimp – soaked till soft
20 dried chillies – soaked till soft and cut/ 4 tbsp chilli paste
3 stalks lemongrass
1 inch toasted belacan
50 ml water
1 tsp oil

1) Heat oil in a wok and saute curry leaves, blended ingredients, tomato sauce till fragrant and oil separates, add chicken pieces, stir well and add gula melaka. Maggi chicken cube and water. Bring to a boil and simmer on low heat for 10 minutes, add potatoes, tau pok and long beans. Continue to simmer till chicken, potatoes and long beans are just cooked.
2) Add coconut milk and season with salt and sugar. Bring to a slow boil for a while. Taste accordingly.
3) Cooked the noodles until done and put it into a bowl. Ladle curry chicken over and topped with eggs and prawns. Serve hot. (You can also add cockles – your preference)


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