Ingredients

• 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

Seasoning:

• 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