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Laksa

6. Laksa

Image & Recipe Credit : linsfood

Ingredients

  • 2 tbsp Vegetable or peanut oil
  • 400 ml Coconut milk
  • 200 ml Water
  • 200 g Chicken, cut to bite size pieces
  • 200 g Prawns (shrimps)
  • 600 g Fresh rice noodles (if dried, enough for 4 people)
  • 4 handfuls Beansprouts
  • Herbs � Vietnamese coriander, lime leaves or fresh coriander leaves (cilantro)
  • 1 tsp Salt
  • 2 tbsp Dried shrimp, soaked in very hot water for 10 minutes

Spice Paste

  • 1 large Onion
  • 2 stalks Lemongrass, sliced thinly
  • 5-10 Dried red chillies, soaked in very hot water for 10 minutes
  • � tsp Ground turmeric
  • 2.5 cm Galangal or 1 tsp shop bought paste
  • 6 Candlenuts (or macadamia nuts)
  • 2 tsp Shrimp paste, toasted
  • 2 tsp Ground coriander

Garnish

  • Lime wedges
  • Fried tofu - just cubes of fresh tofu fried in a little oil for 5 minutes until golden
  • Slices of fish cake
  • 4 Boiled eggs, halved
  • Julienned cucumber
  • Strips of Vietnamese Coriander or real fresh coriander, finely chopped
  • Sambal or chilli paste

Instructions

  • Drain the dried shrimp and either pound in a pestle and mortar or chop in a chopper. In the latter, you�ll end up with a floss like result, which is perfect. If you�re pounding, try and break the shrimps down as much as you can.
  • toast the shrimp paste
  • Place all the paste ingredients, starting with the onion and lemongrass in the same unrinsed chopper and chop to get a fairly smooth paste.
  • Add each ingredient in the order that it�s listed above. This allows the more fibrous lemongrass and dried chilli to get a longer chopping time.
  • I don�t add any water as the moisture from the onion is usually enough but if you find yourself stuck, literally, add a tablespoon or two. When all�s done, set it aside.
  • Heat the oil in a heavy based saucepan or deep wok over medium high heat and saut� the paste ingredients for about 2 minutes until you get a wonderful cooked aroma from the paste.
  • Lower the heat down and add the pounded shrimp, stirring well for 30 seconds.
  • Add the chicken and coat thoroughly.
  • Pour in the coconut milk and water and bring to a gentle simmer and cook, uncovered, for 15 minutes. Remember, don�t cook on high heat when using coconut milk.
  • Add the prawns, lime leaves and Vietnamese coriander or lime leaves, half a tsp of salt and cook for another 5 minutes. Check seasoning, then turn the heat off.
  • We are now going to blanch the noodles and beansprouts separately, then dish up. Bring a large pot of water to a simmer. Add 1 tablespoon of salt. If using dried noodles, follow packet instructions to soften, which usually involves soaking them for 15 minutes or so first.
  • Have a large Chinese strainer/skimmer at hand or something similar. Place the noodles in the simmering water and cook for just 1 minute and remove. If you don�t have a strainer, just use a sieve and strain the water into another saucepan, as we will be using the same water for the beansprouts. Set the noodles aside.
  • Do the same with the beansprouts. You could leave them raw/fresh but just make sure they�re not too cold.