Curry Noodles or Curry Mee

Introduced by MalaysianFood.net
This is a popular noodles in Penang called "curry noodles" or "curry mee".

You need ingredients:
1 lb yellow egg noodles
1 lb thin rice noodles
1 -2 lb shrimp or prawns (cooked)
1 lb fresh cockles (cooked & shelled)
3 to 4 pieces dried or fresh cuttlefish (reconstituted & sliced)

Optional ingredients:
Blood cake, cut into 1-inch cubes (cooked pig's blood)

1 lb boneless chicken breast or thighs (cooked & shredded)
1 lb deep fried tofu(tow pok, tao pok, tau foo pok or tofu pok), fried & cut into 1/2 inch slices
vegetable oil
3-4 lemongrass stalks, lightly bashed
2 cans coconut milk
6-8 cups water
6 cups chicken stock
3 tbsp palm sugar
salt
15 shallots or small red onions
5-6 tbsp, or to taste chili paste
2 tbsp coriander powder
2 tbsp lemongrass, chopped
10 peppercorns

Chili Sauce :
1 cup vegetable oil
1 inch piece belacan, also spelt belachan or blacan
8 large cloves garlic
Dried Shrimp
1 cup chili paste

Chili Sauce :

Using a mortar & pestle or blender, grind garlic, dried shrimp and chili paste. Heat wok on high, add peanut or vegetable oil, add ground paste, belacan, stir-fry, then bring to a rapid boil. Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste - be careful not to burn! Immediately pour the pan-roasted chili paste into a small bowl, set aside

curry mee:

Using a mortar & pestle or blender, grind shallots, chili paste, coriander powder, lemongrass and peppercorns into a paste. Shell the parboiled shrimp and reserve the shells and shrimp heads. Set the peeled shrimp aside for garnish. Using a blender or food processor, blend the shells and heads with 2 cups of water. Strain well through a fine mesh sieve, add the prawn stock to the chicken stock and mix well to combine. In a stockpot, heat oil, add lemongrass stalks and ground paste, stir-fry until quite toasted and oil starts to ooze from paste - be careful not to burn! Stir in half of the coconut milk, and half of the prawn/chicken stock, mix well. Add palm sugar and salt to taste. Bring slowly to a boil, then add the rest of the coconut milk, mix well. Add blood cake cubes and fried tofu slices, bring slowly to a boil again, then add the rest of the prawn/chicken stock. Stir well, bring slowly to a boil once again, reduce heat to gently simmer for 20-30 mins, stir often. Taste soup, add salt or palm sugar if necessary, reduce heat to very low to keep soup hot for serving.

To serve - add to each individual serving bowl, bean sprouts, thin rice noodles and yellow egg noodles. Garnish with cooked shrimp, cockles, cuttlefish, shredded chicken and deep fried tofu. Pour piping hot soup over, ladling some fried tofu slices and blood cake cubes. Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste!

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