| Broth/soup base: – 2-3 litres of water – 2 pcs Ginger Flower (Bunga kantan) – 10-15 pcs of lemongrass – 2 inch thumb size of Galangal – Half a chicken – 1 can of evaporated milk – Salt and sugar to taste For chilly paste (blend and fry till fragrant) – 2 tbsp of oil – 20 pcs of shallots – 1 pcs of lemon grass – 5 tbsp of dried chillies – 5 tbsp of curry powder ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Salt to taste ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Garnishing: Long beans Bean sprouts Cuttlefish ( jiuhu) Fried bean curd (dou pok) Pig blood curd Yellow Noodles Vermicelli |  |