Traditional Cooking Method:

1. Mix A and Stir well (Item A)

2. Heat up non-stick pan and pour in cooking oil, then add-in item A & stir-fry until fragrant (oil rises)

3. Add in 400ml of water, coconut milk, chicken stock and lemongrass. Bring to boil and simmer for 10 minutes

4. Add toufu pok, fish ball, fish cake and bring to boil. Ready to serve with yellow mee and bean sprout

Ingredients For Cooking:

50g  Curry Mee Premix

250ml Water

7tbsp Cooking Oil

5nos Lemongrass

400ml Water

200ml Coconut Milk

10nos Toufupok

10g Chicken Stock

No MSG, 100% Natural Ingredients, No Artificial Colouring

Garnishing:

300g Yellow Noddle

10nos Fish Ball

4nos Fish Cake

50g Bean Sprout

20g Spring Onion

20g Fried Onion