Curry Laksa/Curry Mee

5 faves
More from this source
Rasa Malaysia


Add a comment


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 tbsp rock sugar

1/2 tbsp MSG (optional)

100 g shallots

25 g garlic

3 tbsp coriander seeds

4 tbsp chilli paste

2 tbsp sliced lemon grass

10 peppercorns

1/2 tbsp belacan (Malaysian shrimp paste) granules

110 g chili paste

25 g garlic, pounded

175 ml to 200ml oil

You might also like

Almond Chicken Curry With A Hint Of Methi / Fen...
Great British Chefs
Gulai Sotong / Indian Squid Curry
Rasa Malaysia
Mirchi Ka Salan/ Green Chilly Curry
Suganya Hariharan
Curry Bread ( Breadmaker 1 1/2 Lb. Loaf)
Shimla Masala (Capsicum/ Bell Pepper Curry)
Secret Indian Recipe
Curried String / Green Beans
Singhare / Paniphal Ki Sabzi (Water Chestnut Cu...
Secret Indian Recipe
Mutton Curry / South Indian Mutton Curry / Chet...
Chef Raj Mohan
Choti/ Club Kachori Aur Aloo Ki Sabji ( Stuffed...
Secret Indian Recipe
Curry Tuna Dip/Spread