- 180 ml / 6 fl oz Vegetable Oil
- 1000 ml / 35 fl oz Coconut Milk (Santan Cair)
- 100 ml / 3 1/2 fl oz Coconut Cream (Santan Pekat)
- 1/2 kg / 1 pound fresh Prawns - remove shell (keep) and coarsely chopped
- 2 Tbsp dried Chili Paste (Sambal Cili Kering) - soften 6 dried Chilies in hot water, drain, and blend
- 2 Tbsp Coriander Powder (Serbuk Ketumbar)
- Handful Laksa Leaves or Vietnamese Mint (Daun Kesum), chopped
- Handful Corriander Leaves, chopped
- 1 large Onion
- 20 Fish Balls
- 20 Bean Curd Puff (Taupok)
- Salt and sugar to taste
- Paste Ingredients - to be finely grounded
- 20 Shallots (Red Onion)
- 6 Lemongrass (Serai), shreded
- 10 Chilies, half- seeded
- 4 Kaffir Lime Leaves(Makrut, Daun Limau Purut), shredded
- 2 cm / 1 inch Galangal (Lengkuas or Blue Ginger), sliced
- 4 cm / 2 inch fresh Ginger, sliced
- 1/2 cup / 2 1/2 oz dried Shrimps (Hebi, Udang Kering), soaked in hot water
- 1 fresh Turmeric, sliced
- 15 Candlenuts (Buah Keras, Kemiri)
- Water to blend
- Garnishing
- 2 Fish Cakes, blanched and sliced
- 300 g / 10 oz Egg Noodles or Rice Noodles or Vermicelli Rice Noodle
- 30 g / 1oz Prawns, blanched
- 30 g / 1oz Cockles, blanched
- 1 hardboiled Egg - Sliced into halves
- 1/2 Calamansi Lime(Limau Kalamansia, Limau Kasturi) - for each dish
- 1 Cucumber, finely sliced
- Handful of raw Bean Spouts (Tauge)
- Chili Based Sauce (Sambal) - to taste
- Prawn Stock
- Handful of Shrimp
- Handful of Cockles Previously removed Prawn Shells and Heads
- 1 Onion
- 1 Lemongrass
- 6 Garlic cloves
- 2 cm / 1 inch fresh Ginger, sliced
- 5 Limes Leaves (Daun Limau Nipis)
- Water
- Heat oil and fry the paste until fragrant on low heat for 10mins until the oil appears on the surface.
- Add in the fresh minced prawns. Bring to a simmer, then lower heat.
- Add in chopped laksa leaves and coriander leaves. Mix well.
- Add in coconut milk, and season the laksa with salt and sugar.
- Add in fish balls, bean curd puff (Taupok), and simmer the laksa for 20 minutes or until oil appears on the surface.
- Serve the laksa paste with the ingredients for garnishing.
- Prawn Stock
- Fry onion in heated oil; add in shrimp, cockles, prawns, onion, lemongrass, garlic and ginger, until fragrant.
- Add in water and simmer for 10 minutes, or till stock thickens.
- Blend all ingredients with some stock, and put them back into stock.
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