Name: Penang Curry Mee Recipe
Yield: 6 people
Ingredients: 10 g dried and seeded red chilies; 25 g shallots; 3 cloves garlic; 50 g fresh seeded red chilies; 20 g dried shrimp; 4 tablespoons oil; 10 g belacan, Malaysian shrimp paste; 100 g shallots; 50 g garlic; 3 stalks lemongrass; 10 g dried and seeded red chilies; 20 white pepper corns; 4 tablespoons coriander powder; 5 tablespoons oil; 7 cups water or shrimp shell stock, preferred; 75 g rock sugar; 200 ml coconut milk; 2 tablespoons chicken bouillon powder; salt to taste; 12 whole tofu puffs; cooked pig's blood cubes, cut into small cubes; yellow noodles, scalded; dried rice vermicelli, scalded; fresh beansprouts, scalded; shrimp, cooked and shelled; soaked cuttlefish, sliced and scalded; cockles, shelled and scalded