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Ingredients
US|METRIC
4 SERVINGS
- 600 grams cockles (shelled, /bloody clams, optional)
- 500 grams prawns (steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water)
- 4 pieces cuttlefish (soaked, heads)
- 200 grams soya bean (fried, cubes/tow pok, halved or quartered)
- 200 grams pig's blood (cooked, cut into cubes, optional)
- 300 grams chicken meat (shredded, cooked)
- 500 grams bean sprouts (blanched)
- 600 grams yellow noodles (blanched)
- 300 grams vermicelli (blanched, /rice sticks)
- 1 kg grated coconut (mixed with 4 litres water and squeezed for the coconut milk to be used as main stock)
- 4 Tbsp. salt (or to taste)
- 1 1/2 Tbsp. rock sugar
- 1/2 Tbsp. msg (optional)
- 100 grams shallots
- 25 grams garlic
- 3 Tbsp. coriander seeds
- 4 Tbsp. chilli paste
- 2 Tbsp. lemon grass (sliced)
- 10 peppercorns
- 1/2 Tbsp. belacan (Malaysian shrimp paste granules)
- 110 grams chili paste
- 25 grams garlic (pounded)
- 200 mL oil
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