Rice Vermicelli With Curry Broth - Thai Style

Weekend is here again and me lazing around in my room, watching Ombak Rindu for the umpteen number of time and shedding a tear or two along the way...stomach is at E..requires refueling...been wanting to have Curry Mee like the one at Onde Onde, a Nyonya rest  or something to that ..so browsing through my private list .... found a recipe from Three Hungry Tummies which I think is what I have in mind to eat...uhmmm I must say,...it is almost perfect...I just copy and paste the recipe but I have made my own adjustment according to what I have at home..and to serve 10 adults.

serves 4 as a one dish meal ( mine is to serve 10 adults)

you'll need;

1 packet of rice vermicelli, soaked in cold water for 15 minutes and drained well ( heat up a pot of water and scald the bee hoon/ rice vermiceli and toss)
2 packet yellow mee ( heat up a pot of water and scald the mee and toss)

3l of stock ( I just put water about 4 liters and add 2 cubes of chicken stock or more water if the gravy is too thick)

400 ml of coconut milk ( 500 ml of coconut milk)

3 kaffir lime leaves ( I cut them into smaller pieces)

12 prawns* (omitted)
1 1.5 kg chicken , cleaned and cut into small pieces)

12 fish balls ( 400 gm of fish balls/ 400 gm of sotong balls and 1 packet of fish cake)

8 stuffed bean curd skin (1 packet of bean curd skin, 1 packet of fried tofu, 2 packet of puff tofu)

2 spring onions, chopped

2 sprigs of coriander leaves, chopped (don't have them at home today)
2 stalks of mint, picked(don't have them at home today)
3-4 slices of ginger
3-4 slice of galanghal
3 serai - bruised and put into soup

Garnishing when serving
300 gm of cockles ( blanch in hot water)

3 red chillies, sliced ( did not put them)

crispy shallots ( did not put them)

lime wedges to serve

sambal belacan to serve

*poach prawns with stock, remove and peel. Return prawn shell to the stock and simmer for 20 minutes, strain and set aside.

for the curry paste;

3 shallots, chopped

5 cloves of garlic

5 bird chillies, chopped ( I put 15 bird chillies)

5 dried chillies, soaked with hot water until soften and chopped (omitted -is already spicy)

5 cm knob of ginger chopped

2 cm knob of galangal, chopped

1 lemon grass (white part only), finely chopped

a small piece of belacan (shrimp paste), toasted

1/2 tbs of turmeric powder ( omitted)

1 tbs of Malaysian curry powder ( I put 3/4 of the medium size pack of Alagappa curry powder)

sambal belacan;

3 red chilies

3 to 5 bird chilies

1 tbs of toasted belacan* (shrimp paste)

1 tsp of salt

2 tsp of sugar

juice of one lime

Blend everything in a blender and check for seasonings.

*to toast the shrimp paste - wrap shrimp paste in foil and place in a pre-heated oven for 5 minutes.

To prepare the curry paste - pound all spices into a wet paste and add in the turmeric powder, curry powder and toasted belacan.( I blended the ingredients for the curry paste)

Fry curry paste with 3 tbs of peanut oil for 5 to 10 minutes, untill oil separates. Add the chicken pieces and bring to boil. Once boil then add the fish balls, sotong balls and fishcakes. Cook till the gravy comes to a boil .Add reserved prawn stock, coconut milk and kaffir lime leaves and simmer for 20 minutes. Check for seasonings.

The cook' choice of toppings.Sliced chillies, chopped herbs, fried shallot and sambal belacan.Blanch vermicelli and bean sprouts or noodles of choice and drain well.

Ladle curry broth over the noodles and add the toppings. Serve immediately with sambal belacan and a wedge of lime on the side.

Give it a try...I love it and so does my kids ..;P