RECIPE

Curry Laksa (Malacca Nyonya Laksa)

INGREDIENTS:

For the sambal:

10 fresh red chillies (100 g)

10 stalks dried chilli (20 g), soaked

2 teaspoons belacan (shrimp paste)

1 teaspoon salt

1/2 teaspoon sugar

6 tablespoons cooking oil

For the spice paste:

10 shallots, peeled and sliced

3 inch segment old turmeric (30 g), skinned

2 inch segment galangal (60 g)

8 stalks lemongrass (100 g), sliced

20 stalks dried chillies, soaked until softened

10 candlenuts (60 g)

4 teaspoons belacan (shrimp paste), more or less to taste

For the laksa broth:

1/2 cup cooking oil

1 quart prawn or chicken stock

2 cups coconut milk

20 pieces tofu puffs, scalded in hot water briefly to remove oil (see note)

2 teaspoons salt, or to taste

To assemble:

Cooked egg noodles

Cooked vermicelli

200 grams beansprouts, blanched

1 cucumber, julienned

500 grams prawns, boiled and peeled

2-3 large fish dumplings boiled and sliced

2 eggs, hard-boiled (Optional)

1 bunch cilantro finely sliced

DIRECTIONS

To prepare the sambal: Using an electric blender, finely grind fresh red chillies, dried chillies, and shrimp paste. Heat oil. Sauté chilli spice paste until fragrant, stirring continuously. Add salt and sugar to taste. Set aside to serve with finished laksa.

To prepare the spice paste: Using an electric blender, pulse shallots, turmeric, galangal, lemongrass, dried chillies, candlenuts, and shrimp paste until they form a smooth paste, adding a bit of water if necessary.

To prepare the laksa broth: In a large heavy-bottomed saucepan, heat 1/2 cup cooking oil. Sauté spice paste until fragrant. Add stock and bring to a boil. Add coconut milk, tofu puffs, and salt. Bring to a quick boil, stirring continuously. Turn off heat once broth comes to a boil.

To assemble: Blanch noodles in boiling water and drain. Place some noodles into a bowl, garnish with bean sprouts and cucumber. Ladle hot laksa broth over with some tofu puffs. Top with prawns, fish dumpling slices, eggs, and cilantro. Serve with sambal.

Parsan Narang
26th April 2016