Recipe Archives->Asian Sea->Laksa Lemak 04

Laksa

750g fresh rice Vermicelli (laksa noodles), scalded & drained
1 or 2 boxes (250ml) coconut milk
100 ml oil
1 tbsp coriander powder or fish curry powder
35 g dried prawns, softened and ground
300 g medium-sized prawns
2 fish cakes, sliced
5 sprigs mint leaves (daun kesom), stalks removed
150 g bean sprouts, scalded briefly and drained
1/2 cucumber, skinned, seeded and cut into strips
8 red chillies, ground
1/2 tsp salt
sugar, to taste (optional)

Grind into paste the following:

1 whole garlic
2 or 3 medium onions
1 tsp shrimp paste (belacan)
1/2 thumb-sized tumeric (kunyit)
3 slices galangal (lengkuas)
3 candlenuts (buah keras)
10 dried red chillies, soaked in water to soften
1 stalk lemon grass (serai)

Heat oil in a large pot. Fry spice paste till oil separates. Add
coriander powder, followed by dried prawns. Stir-fry for a few
minutes and transfer spicepaste to a pot.  Add coconut milk and 2
cups of water. Bring to a boil.

Simmer for a few more minutes before adding prawns, mint leaves and
simmer tillred oil surfaces. Season to taste with salt and sugar.

Place a handful of rice vermicelli in a bowl. Add a little bean
sprouts. Pour the laksa gravy and garnish with cucumber, fish cake
slices and ground chilli.  If you like, also add halved lime.

Printable version: laksa-lemak04.txt.