Penang White Curry Noodles

 Ingredient Quantity Notes
Dried chilies 25 pcs Soaked in hot water and deseeded
Shallots 200g  Halved
Garlic 5 cloves
Lemongrass 3 stalks White part only, roughly chopped
Galangal 1 inch
Ginger 1 inch
Fresh turmeric 1/2 inch
Coriander seeds 20g 
White peppercorn 10g 
Curry powder 2 tbsp
Dried shrimp 20g  Soaked to softened, and drained
Shrimp paste (belacan) 10g 
Candlenuts 5 pcs
Oil 150g 
Prawns 600g  Whole, head on
Water 600g 
Galangal 1 inch Bruised
Lemongrass 1 pc White part only, bruise
Pandan leaf 1 pc Knotted
Coconut milk 300g 
Water 800g 
Salt  To taste
Rock sugar 30g 
Chicken stock cube 1 pc
Fried tofu puffs 50g  Halved
Yellow noodles 400g  Blanched
Mee hoon 400g  Blanched
Long beans 50g  Sliced and blanched
Cockles 100g  Blanched
Cuttlefish 100g  Sliced and blanched
Beansprouts 100g  Blanched
Boiled eggs 6 pcs Halved
Lime wedges 6 pcs

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