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Curry Laksa/Curry Mee

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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 pigs 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

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