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