1 kg yellow noodles- blanched
500 g rice noodle – blanched
1/2 chicken – poached and cut into bite size
500 g medium prawns – shelled with tails intact – par boiled
300 g cockles – shelled
Cuttlefish – sliced into strips and scalded
Pork Liver – sliced (optional) – blanched or pig blood – cut into cubes
8 pieces tau pok – sliced
500 g bean sprout – blanched
8 hard bolied egg – shelled and halved
Fish ball (optional)
Daun Kesom – minced finely
1 inch turmeric
1 inch galangal
4 pieces candlenuts
2 inch toasted belacan
4 stalks lemongrass
4 cloves garlic
1 tbsp coriander powder
1 tbsp fish curry powder
20 dried chillies – soaked till soft
6 small chilli padi
3 tbsp dried shrimps – soaked and pounded
500 ml thick coconut milk
2.5 litres prawns and chicken stocks (boiled prawns shells, chicken bones and ikan billis for 40 minutes)
3 tbsp brown sugar
2 sprigs curry leaves
12 long beans – cut into 2 inch in lengthwise (optional)
6 cloves garlic – pounded
8 shallots – pounded
1/2 cup dried shrimps – pounded
3 tbsp chilli paste
1 tsp belacan powder
2 tbsp sugar
3 tbsp oil
1) In a stockpot, heat oil and fry blended ingredients till aromatic and oil separates. Add in prawns and chicken stock and bring to a boil.
2) Add tau pok, long beans, curry leaves, pounded dried shrimps, brown sugar and salt to taste. Add coconut milk and reduce heat to gently simmer for 20-30 minutes (to avoid curdling).
3) Heat saucepan with oil, and saute pounded ingredients, chilli paste and belacan powder till aromatic and oil separate. Season with sugar and salt, stir to mix evenly and set aside.
Option 1 : In a deep bowl, add yellow noodle, bean sprouts, cockles, prawns, liver, cuttlefish, tau pok and long beans. Pour piping hot gravy over and serve hot with sambal chilli.
Option 2 : In a deep bowl, add rice noodle, bean sprouts, tau pok, chicken, eggs, long bean and pour piping hot gravy and serve hot with sambal chilli. Sprinkle with minced daun kesom.