CURRY PASTE (Pounded)
300 g shallots (removed skin)
40g dried chilies (soaked and drained)
10 red chilies (washed)
5 stalks lemongrass
20g galangal (lengkuas)
10 buah keras
½ tbsp. coriander seed powder (ketumbar powder)
1 ½ tsp belachan
6 tbsp oil
1 ½ kg kembung fish (steamed, removed and flake flesh)
5 spring daun kesum
1 stalk bunga gantang (ginger flower)
3 stalks lemongrass
250g curry paste
350ml thick coconut milk
1 ½ tsp salt
2 ½ tbsp sugar
100ml light soya sauce
500g yellow mee (blanched)
300g beehoon (soaked and blanched)
200g bean sprouts (blanched)
300g prawns (blanched and shelled)
200g cockle meat
200g long beans (cut into 4cm length and blanched)
some mint leaves and shredded bunga kantang to serve.
Preparation Time: 1 Hour
Cooking Time: 45 minutes
Serves: 6 – 8
- Curry Paste: Heat up 6 tbsp oil. Sauté all ingredients for curry paste until fragrant. Remove from heat for later use.
- Soup: bring water to boil, put in daun kesum, bunga kantang, lemongrass and cook for 10 minutes. Add in fish, curry paste, seasoning and cook for 5 minutes. Add in thick coconut milk and bring to a quick boil. Remove from heat.
- To Serve:arrange yellow mee. Beehoon, bean sprouts, prawns, cockle meat, long beans onto separate serving bowl. Pour in hot boiling soup and arrange mint leaves and bunga kantang on top. Serve with the remaining curry paste and light soya sauce.ChengWoh.com a provider of chinese herbs since 1933. Visit their site for more information.