Method

Curry Mee Stock

-Roughly cut up the dried chillies, red chilies, lemongrass, shallots, ginger and garlic. Add in all the other ingredients and blend until fine. Add some water to aid the blending process. Heat the oil and fry the paste until aromatic, on medium heat for at least 5 minutes.

-Next add water or prawn stock and bring the broth to boil before adding coconut milk, chicken essence, rock sugar and salt to taste. Add the tofu puffs and cook for a few more minutes, stirring continuously to prevent the coconut milk from curdling.

Preparing Chili Paste

-Blend all the ingredients to a fine paste. Heat up the oil and fry the chili paste until aromatic over medium heat, for about 10 minutes. Dish out and set aside.

Serving the Curry Mee

-Blanch some yellow noodle, rice noodle, long beans and bean sprouts and place in a bowl. Ladle the curry mee stock over, along with a couple of tofu puffs. Add the shredded chicken, cockles, prawns and boiled egg, serve immediately with 1 teaspoon (or more) chili paste. Mix the chili paste well with the noodles and broth and eat immediately.