Adabi Prawn & Crab Curry Mee
500g Fresh Prawn (cleaned thoroughly and put aside) 6 Crabs (cleaned thoroughly and out aside) 3 Fishcakes (cut into slices) 1 Packet Fishball 6 pieces Red
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Cooking tools:
- Blender
- Mortar and pestle
- Wok
- Stove
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Spatula
- Wooden spoon
- Pot
- Saucepan
- Colander
- Ladle
- Mixing bowl
- Serving bowl
- Spoon
- Fork
- Kitchen timer
Ingredients
- 600g Chicken (cleans and cut)
- 200g Fresh Cockles (cleaned and keep the flesh)
- 500g Fresh Prawn (cleaned thoroughly and put aside)
- 6 Crabs (cleaned thoroughly and out aside)
- 3 Fishcakes (cut into slices)
- 1 Packet Fishball
- 6 pieces Red Shallots (grinded)
- 6 cloves of Garlics (grinded)
- 2 pieces of Onions (grinded)
- 4 sticks Curry Leaves
- 1 packet Adabi Sup Bunjut Soup Spices
- 1/2 teaspoon of Adabi Chilli Paste
- 4 tablespoons of Adabi Seafood & Salted Fish Curry Powder
- 1/2 teaspoon of Adabi Turmeric Powder
- 1 tablespoon of Adabi Chicken Fried Rice Powder
- 1 teaspoon of Adabi Asam Jawa Xtra
- 200ml Fresh Coconut Milk (Santan)
- 6 tablespoons of Cooking Oil
- Adabi Salt
- Sugar
- Water
- 1 kg yellow noodle
- 200g Bean Sprouts
- 200g Long Beans
- 3 pieces Bean Curds (deep fried and sliced)
- 5 Full-boiled Eggs
- 3 Red Chillies (diced)
- 100g Spring Onion (diced)
- 100g Coriander (diced)
- 6 Limes
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