24th January 2011 – Cockle Picking with Auntie Lan
After our road trip we had only 3 more days before Auntie Lan would head back to Malaysia for Chinese New Year celebration with her siblings. In order to let Auntie Lan experience a true blue Kiwi holiday in Auckland, we brought her to one of Auckland's interesting summer activities – sea shells picking. It has been a while since our last cockles picking trip to Okoromai Bay, Shakespear Regional Park in October 2010. Cockles picking was best done at low tide. Despite knowing the low tide time for the few days was quite late at 6.30pm we still went for it.
We had only an hour to spare for real cockle picking before the day turned dark and for not wanting to reach home too late in the evening. However, this time we were more experienced and within a short time we had collected more than 200 cockles. This time the sizes of the cockles were much bigger than the last time we came here. As we were only allowed to bring back 50 cockles per head, happily we came home with a bucket of 200 cockles. Seeing both Auntie Lan and Ming Ray both enjoyed themselves very much, we were delighted to declare "Mission accomplished!" J
Now what to do with these 200 cockles? Well, this was what we decided – Penang famous Curry Laksa noodle or Curry Mee. Initially, Auntie Lan wanted to make own curry gravy but to spare her from the hassle of grinding chilies, I advised to use ready made curry paste.
I used Tean's Gourmet Malaysian Curry Laksa Paste, this curry paste was imported from Malaysia and easily available in Auckland Asian food stores. I had used it for curry chicken once. It tasted really delicious and the colour was very nice. Not to mention it was so easy to prepare. May be I should claim advertisement fees from the supplier, hahaha…. J
|Curry Laksa Noodles (Curry Mee) 咖喱叻沙面 - Featured in Group Recipes 02/03/2011|
Below is the short cut version of Curry Mee recipe, just grab a few main ingredients; Curry paste, seafood, noodles and coconut milk. For the people of Penang living overseas, it may even help cure your homesick taste buds by making one of Penang signature hawker street food - Curry mee!
Curry Laksa/Curry Mee
A packet of readymade curry paste – I used Tean's Gourmet Malaysian Curry Laksa Paste
Shelled blanched cockles or clams
Prawns, squids, fish cakes, fish balls (any other seafood of your choice can be added)
200g Fried soya bean cubes/toufu pok (halved or quartered)
200g blanched bean sprouts
300g blanched Yellow noodles
300g blanched Vermicelli/ Bee hoon
400ml coconut milk ( one tin)
Water or Chicken Stock (depend on the thickness of the soup you prefer)
Salt (to taste)