Cooking for my family is a joy that's cannot be measured. The joy of seeing them enjoying their food also makes me :)
Monday, 31 December 2012
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
2 teaspoons salt, or to taste
Cooked egg noodles
200 grams beansprouts, blanched
1 cucumber, julienned
500 grams prawns, boiled and peeled
2-3 large fishcakes, boiled and sliced
1. 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.
2. 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.
3. 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.
4. 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 cake slices, eggs.
*Recipe learnt from http://www.seriouseats.com/recipes/2011/08/malacca-nyonya-laksa-malaysian-noodle-soup-curry-laksa-lemak.html *