Inspired by michelle's prawn mee photo I cooked prawn mee this weeken... ok actually started cooking the soup from Thursday... I started with the prawn shells, then on Friday took the shells out and put the pork rib and pork bones and finally on Friday night the chicken bones. Well, why over so many days - because I got the ingredients one by one and I got no time on Friday morning to clean the chicken!. Today I made the chilli paste and put the whole thing together and tomorrow gonna eat the prawn mee... ha..ha..

Have to thank hubby for doing the house work today, so that I can stand in the kitchen to prepare the chilli paste and of course take a few photos. My prawn mee recipe is not conventional as I do not have enough prawn shells. I "cheat" using belacan and dried prawns as suggested by Lena.

Following is my recipe:
a) Soup base
1 chicken carcass
300 gm pork bones for soup
300 gm pork rib
1 bowl of shrimp skins and heads
2 pingpong size rock sugar

I cooked the shrimp skins and heads with water put to boil.. used thermos pot and cooked it overnight. At the end the soup looks browny and smell prawny. Then I filter the shells from the soup and added rest of the meat and again cooked overnight using the wonderful thermos pot. After that I took the bones out. Separate the meat from the bones and set aside. Prepare the chilli paste (see part b) and pour almost half of the chilli paste to the soup and add salt and rock sugar to taste. I will add the separated meat floss tomorrow into the soup when it is time to serve.

b) Chilli Paste
6 Chillis
3 big onions as I have no shallots
6 cloves of garlic
4 cm of galangal (tips from michelle)
4 cm square or belacan (tips from Lena)
handful of soaked dried prawns (tips from Lena)
3 small dried chilli padi

Blend all of this together with a half a glass of water.

c) To Serve
Noodles / Vercimille (scalded)
Taugeh (scalded)
Egg - hard boiled and halved
Prawn shelled and devined - cook a little while in the soup.

suppose to have water convolvulus (kangkung) but did not manage to get them. Instead I use chinese mustard (sawi).. also scalded. To serve, put a little of everything from (part c) and add soup (part a) and serve with chilli (part b).