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
Side Dishes and Garnishing
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
Adabi Prawn & Crab Curry Mee
Cooking Instructions
Curry Sauce Cooking Instructions
Heat the cooking oil. Sauté the curry leaves and Adabi Soup Bunjut Soup Spices. Next, pour in all the ground spices and continue stir fry until aromatic.
Add in Adabi Seafood & Salted Fish Curry Powder, Adabi Turmeric Powder, Adabi Chilli Paste and keep stirring.
Put in the chicken and mix with 100ml fresh coconut milk. Stir evenly until the chicken becomes tender.
Then, add in the Adabi Asam Jawa Xtra and the remaining fresh coconut milk and cook until it boils.
Add in all other ingredients, such as cockles, fishcakes, fishballs, prawns, crabs and Adabi Chicken Fried Rice Powder. Sprinkle some Adabi Salt and sugar.
Once the curry sauce is boiled, it is ready to serve.
How To Serve?
Put some yellow noodle into a bowl, add bean sprouts, long beans, bean curds and full-boiled egg as preferred.
Then, add some red chillies, coriander, and spring onions.Squeeze the lime and pour in the aromatic curry sauce! Enjoy!
