Curry Mee

Ingredients for Laksa paste:
6 dried chillies
2 stalks lemongras
8 shallots, peeled
4 cloves garlic, peeled
2 tbsp coriander seeds, roasted
10 white peppercorns
5gm belacan

100ml cooking oil

Laksa Stock:
1 ltr chicken stock
500ml coconut milk
15g rock sugar
2 tsp salt to taste
10 beancurd puffs, halved (Optional)

600g yellow noodles, scalded
200g dried rice vermicelli(Beehoon), scalded
150g beansprouts, scalded

Topping:
Prawn, cooked and shelled
Chicken, cooked and shredded
Egg, hard boiled and shelled

Garnish:
Sambal/Fried Chili Paste
Spring onion, chopped
Fried shallots

Method to prepare laksa stock:
1. Roughly cut up the chillies, lemongrass, shallots and garlic.
2. Pound or blend all the laksa paste ingredients(except oil), until fine.
3. Heat the oil and fry the paste until fragrant.
4. Add chicken stock, bring to a boil and simmer for 5minutes before adding the coconut milk.
5. Season to taste with the rock sugar and salt.
6. Add the beancurd puffs and cook for a few minutes, stirring continuously to prevent the coconut milk from curdling.

To serve:
1. Place some noodles, beehoon and bean sprouts in a bowl.
2. Top with some egg, prawn and chicken.
3. Ladle the laksa over with a few beancurd puffs.
4. Garnish with chopped spring onion, fried shallot and sambal belacan.
5. Serve hot.