Penang White Curry Noodle

Author: Adapted and Modified from The Famous Street Food of Penang: a Guide & Cookbook
Prep time:  1 hour Cook time:  1 hour 30 mins Total time:  2 hours 30 mins
Serves: 4 generous portion
 

Ingredients
The Broth
1 litre water
1 litre Chicken Stock
800ml Coconut Water (from fresh coconut or carton coconut water; this recipe used UFC coconut water)
30g Rock Sugar
4 teaspoon Salt
2 Stalk lemongrass (lower white part only, roughly sliced)
200g prawn shells and head
1 tablespoon Oil
120g Bean Puff (Taupok)
Finishing Touch to the broth
100ml coconut milk
The Curry Paste
20g Dried Chili
2 Red Chili Padi
100g Shallots (about 12 pieces)
6 Cloves Garlic (skin removed)
15g Dried Shrimps (about 2 tablespoons)
1 tablespoon Coriander seed powder
¼ teaspoon White Pepper powder
5g Belachan Powder (about ½ tablespoon)
4 Stalk lemongrass (lower white part only, roughly sliced)
160 ml Oil
The Bowls
150g Beansprouts (scalded)
300g de-shelled prawns (scalded)
4 portions of any noodles (about 400g - depends on individual appetite) - Scalded
100g cockles (Optional)
Garnish
Mint leaves (Optional)

Instructions
The Broth
1. Heat 1 tablespoon of oil in a frying pan over medium high heat
2. Add in the prawn shells and heads and stir fry for 5 to 10 minutes or until fragrance
3. Prepare a large stock pot, add in all the ingredients (except the bean puff) for the broth and bring it to boil
4. Let it boil for 5 minutes under medium high heat and reduce the heat to low
5. Cover with lid and let the broth simmer for an hour.
6. Remove the lemongrass, shells and head.
7. Add in bean puff (Tau pok) and bring the stock to boil under medium heat
8. *IF dinner is not ready to be served, turn off the heat.
Finishing Touch to the broth
1. **Only add in the coconut milk when you are ready to use the broth. If not overboiling will release oil from the
coconut milk
2. Add coconut milk, stir well and bring it to boil. Immediately reduce to low heat and let it simmer while you scoop
the broth into the assembled bowl of noodles.
Curry Paste
1. Add all the ingredients for the curry paste into a blender and blend until smooth
 2. Heat a frying pan over medium heat
3. Add it the blended paste and stir fry for about 10 minutes, or until fragrance and it turns darker in colour
Assembling the bowl
1. Lightly blanch the noodles, prawns and beansprout in a pot of boiling water for about 5 secs.
2. Transfer to individual serving bowls and ladle broth over the bowl of noodles
3. Serve hot with a generous scoop of the curry paste.
Recipe by eckitchensg at http://eckitchensg.com/2016/06/penang-white-curry-noodle/