Mee Kari / Curry Laksa

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

Seasoning:

• 4 tbsp salt or to taste
• 1 1/2 tablespoons rock sugar
• 1/2 tablespoon MSG, (optional)

Chili oil:

• 110 g chili paste
• 25 g garlic, pounded, pounded
• 175 ml to 200ml oil

Boil Water. Cook Taugeh, Vermicili.Beehoon  then Yellow Noodles

Spices (finely ground):

• 5 shallots
• 3 g garlic
• 1/2 inch Galanga / ground
• 4 tablespoons chilli paste
• 1 1/2 stack lemongrass
• Buah Keras
• 1/2 tablespoon belacan, Malaysian shrimp paste granules
• Peppervorn & Coriender Seeds
• Curry Powder 
• Tumeric Powder
• Daun Pandan. 

Heat pot, put Vegetable oil/Coconut Oil. Fried all the Paste, then Curry Paste.Naik bau and cook. Then letak Chicken in the pot ,kacau then air cover the chicken. Letak daun pandan. Let it boil and cover for 20 mins. Angkat Chicken out. Start celur Shrimp for 2 mins, angkat. Letak Coconut Milk. Then letak Tahu Pok.

Fish Sauce, Salt and chicken stock to add on for perasa.