Penang Curry Mee Recipe

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Rasa Malaysia


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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

20 white pepper corns

4 heaped 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)

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