Name: Curry Laksa/Curry Mee Recipe
Yield: 4 people
Ingredients: 600 g shelled cockles/bloody clams, (optional); 500 g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water; 3 to 4 pieces soaked cuttlefish heads; 200 g fried soya bean cubes/ tow pok, halved or quartered; 200 g cooked pig's blood, cut into cubes, (optional); 300 g shredded, cooked chicken meat; 500 g blanched bean sprouts; 600 g blanched yellow noodles; 300 g blanched vermicelli/rice sticks; 1 kg 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 tablespoons rock sugar; 1/2 tablespoon MSG, (optional); 100 g shallots; 25 g garlic; 3 tablespoons coriander seeds; 4 tablespoons chilli paste; 2 tablespoons lemongrass; 10 peppercorns; 1/2 tablespoon belacan, Malaysian shrimp paste granules; 110 g chili paste; 25 g garlic, pounded, pounded; 175 ml to 200ml oil