Curry Noodles

Hubby is a good cook and it's been ages since he last cooked and we picked Curry Mee (Noodle) as 'a welcome back to the kitchen' dish for him. I must say he did a good job given that it's rather a tedious dish to prepare but he got Joel as his sous chef to help him out.

250g yellow noodles
125g rice noodles
100g bean sprout
3 cups thick coconut cream
5 fish cake - sliced
Dried bean-curd sheets -sliced
30 fish balls
6 cups of water
salt to taste
4 tbs oil

Blended ingredients
2 serai- lemon grass
1 thumb size lengkuas - galangal
6 buah keras - candle nut
2in kunyit- tumeric
1 thumbsize ginger
10 shallots
6 cloves of garlic
2in belacan - dried shrimp paste
20 dried chilies - soaked in water and softened
1/2 cup of water

Prawn paste
1/2 kg of prawn head

Wash the head and set aside. Heat 1/4 cup of oil and fry the prawn head till golden brown and crispy. Do be careful while frying as the oil splutters.
Remove and blend the fried prawn head fine.

In a wok, heat some oil and pour the blended ingredients and the prawn paste and fry it until fragrant. Keep stirring to avoid being burnt.In another pot gently simmer the 2 cups of coconut cream and water. 
Pour the cooked pounded paste into the pot and keep simmering in a gentle heat, for about 15 minutes.

Now add the fish balls, fish cake and the dried bean-curd. Check for seasonings and add the rest of the coconut cream. Lower the heat and gently simmer (do not boil the gravy)

Boil some water in a pan and parboil the noodles. Put a little of each noodles into the individual serving bowls and pour the gravy over it. 
Add the fish cake and the fish balls to the bowl and serve.

Enjoy...jue