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Ingredients
US|METRIC
4 SERVINGS
- 10 red chillies (fresh, 100 g)
- 10 stalks dried chilli (20 g, soaked)
- 2 tsp. belacan (shrimp paste)
- 1 tsp. salt
- 1/2 tsp. sugar
- 6 Tbsp. cooking oil
- 10 shallots (peeled and sliced)
- 3 inches turmeric (segment old, 30 g, skinned)
- 2 inches galangal (segment, 60 g)
- 8 stalks lemongrass (100 g, sliced)
- 20 stalks dried chillies (soaked until softened)
- 10 candlenuts (60 g)
- 4 tsp. belacan (shrimp paste, more or less to taste)
- 1/2 cup cooking oil
- 1 qt. prawn (or chicken stock)
- 2 cups coconut milk
- 20 pieces tofu puffs (scalded in hot water briefly to remove oil, see note)
- 2 tsp. salt (or to taste)
- egg noodles (Cooked)
- cooked vermicelli
- 200 grams beansprouts (blanched)
- 1 cucumber (julienned)
- 500 grams prawns (boiled and peeled)
- 3 fishcakes (large, boiled and sliced)
- 20 quail eggs (hard-boiled, see note)
- 1 bunch leaves (polygonum, "daun kesum", finely sliced, see note)
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