In the Kitchen

Penang Curry Mee


    • 600g shelled cockles
    • 500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
    • 3 to 4 pieces soaked cuttlefish heads
    • 200g fried soya bean cubes (tow pok, available in local wet markets), halved or quartered
    • 200g cooked pig´s blood, cut into cubes (optional)
    • 300g shredded, cooked chicken meat
    • 500g blanched bean sprouts (taugeh)
    • 600g blanched mee
    • 300g blanched meehoon
    • 1kg grated coconut, mixed with 4 litres water and squeezed for general santan to be used as main stock


    • 4 tbsp salt or to taste
    • 1 1/2 tbsp rock sugar
    • 1/2 tbsp monosodium glutamate

    Spices (finely ground):

    • 100g shallots
    • 25g garlic
    • 3 tbsp coriander seeds (biji ketumbar)
    • 4 tbsp chilli paste
    • 2 tbsp sliced lemon grass (serai)
    • 10 peppercorns
    • 1/2 tbsp belacan granules

    Chilli oil:

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


    Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves.

    Add in the rest of the general santan, tow pok and pig´s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point.

    Remove from fire and use stock as a soup for the mee and meehoon. (Should the gravy or stock curdle, strain it.)

    For the chilly oil: Saute garlic and chilli paste in oil until the chilli disintegrates and oil floats to the surface. (Use this to garnish when serving.)

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