|
A traditional spicy curry soup from Malaysia that includes pig’s blood
Ingredients
1 lb. yellow egg noodles
1 lb. thin rice noodles or rice vermicelli
1½ - 2 lb. shell-on fresh shrimp or prawns (parboiled and allowed to cool)
1½ lb. fresh cockles (blanched and shelled)
3 to 4 pieces dried cuttlefish (reconstituted & sliced) or fresh squid
½ lb. blood cake (cooked pig’s blood), cut into 1inch cubes
½ lb. boneless chicken breast or thigh (cooked and shredded)
1 lb. firm tofu or soy bean curd (fried and cut into ½” slices)
½ lb. deep fried tofu (halved or quartered)
½ c peanut or vegetable oil
3-4 lemongrass stalks, lightly bashed
2 cans coconut milk
6-8 c water
6 c chicken stock
3 Tbsp palm sugar (can substitute dark brown sugar)
salt
15 shallots or small red onions
5-6 Tbsp chili paste (or to taste)
2 Tbsp coriander powder
2 Tbsp lemongrass, chopped
10 peppercorns
Using a mortar and pestle or blender, grind shallots, chili paste, coriander powder, lemongrass (chopped) and peppercorns into a paste. Shell the parboiled shrimp and reserve the shells and the shrimp heads. Set the peeled shrimp aside for garnish. Using a blender or food processor, blend the shells and heads with 2 cups of water. Strain well though a fine mesh sieve, add the prawn stock to the chicken stock and mix well to combine. In a stockpot, heat oil, add lemongrass stalks and ground paste, stir-fry until quite toasted and oil starts to ooze from the paste – be careful not to burn! Stir in half of the coconut milk, and half of the prawn/chicken stock, mix well. Add palm sugar and salt to taste. Bring slowly to a boil, then add the rest of the coconut milk, mix well. Add blood cake cubes and fried tofu slices, bring slowly to a boil again, then add the rest of the prawn/chicken stock. Stir well, bring slowly to a boil once again, reduce heat and gently simmer for 20-30 minutes (to avoid curdling). Stir often. Taste soup, add salt or palm sugar if necessary, reduce heat to very low to keep soup hot for serving. To serve – add to each individual serving bowl, bean sprouts, thin rice noodles and yellow egg noodles. Garnish with cooked shrimp, cockles, cuttlefish, shredded chicken and deep fried tofu. Pour piping hot soup over, ladling some fried tofu slices and blood cake cubes.
|
