6. Curry Mee

The secret to its sweetness is prawn broth! Here's the recipe: (Serves 2)

Ingredients:
1/2 medium sized chicken, cleaned and cut into small bites
50 gm medium size fresh prawns, cleaned, head and shell removed - put aside
6 shallots
3 cloves of garlic
1 inch ginger
2 potatoes, peeled and diced
1/2 cup of fishcakes, diced
1/2 cup of fishballs, halved
2 cardamom
2 star anise
1 cinnamon stalk
2 clove
25 gm curry powder, diluted in one cup of water
2 tablespoon of diluted tamarind paste
1/2 cup of thick coconut milk
4 cups of water
2 tablespoon of oil
Salt and sugar

2 hard boiled eggs, cut into segments
2 green chillies, sliced thinly

1/2 stalk of spinach, cut into 1.5 inches wide
1/2 cup of beansprouts
200 gm of egg noodle

Method:

1. Put the head and shell of the prawns in a pot filled with a cup of water. Bring it to a boil. Pour them through a strainer and put the broth aside.
2. Take the shallots, garlic and ginger into the blender and mash it until it is very fine
3. Heat the pot with 2 tablespoon of oil
4. Sauté the shallots, garlic and ginger. When it browns, add the cinnamon, star anise, cardamom and clove
5. Add the curry paste and stir for ten minutes. Pour 4 cups of water, add the tamarind paste and the coconut milk
6. When the gravy boils, put in the chicken and the potatoes. Stir well
7. When the chicken is 3/4 cooked, add in the prawn broth with prawns, fishcake and fishballs
8. Simmer the gravy slowly until the chicken is tender. Serve the gravy in a heavy base bowl
9. Add salt and sugar to taste
10. Take spinach, beansprouts and egg noodle and blanch them in hot water for ten minutes. Toss them to drain excess liquid. Put in a serving plate. NOTE: Blanch them separately
    

Serving suggestion: Put the egg noodle into a bowl and ladle the curry gravy into the bowl. Put egg wedges, sliced green chillies, spinach and beansprouts on top of it.

Enjoy! :D