
| 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 |