(Serves 4)
FOR LAKSA PASTE
1 LARGE SPANISH ONION OR 4 ESCHALLOTS, CHOPPED
4 CLOVES OF GARLIC, CHOPPED
1 TABLESPOON OF BLACHAN (SHRIMP PASTE)
2 STALKS OF LEMONGRASS, BRUISED AND CHOPPED
ZEST OF 1 LIME
1 TABLESPOON OF FRESH TURMERIC, CHOPPED
1 TABLESPOON OF FRESH GALANGAL, CHOPPED
4 FRESH RED BIRDS EYE CHILLIES
4 CANDLENUTS
2 WASHED & CHOPPED CORIANDER ROOTS
1 TABLESPOON OF WASHED CORIANDER LEAVES
1 TABLESPOON OF LAKSA (VIETNAMESE LEAVES)
1 TEASPOON OF ROASTED & GROUND DRIED PRAWNS
1 TEASPOON OF ROASTED & GROUND CORIANDER SEEDS
2 ROASTED & GROUND DRIED CHILLIES
125 MLS PEANUT OIL
FOR SOUP
2 TABLESPOONS OF PEANUT OIL
4 TABLESPOONS OF LAKSA PASTE
1.5 LITRES HOME-MADE CHICKEN STOCK
1 TEASPOON OF SALT
2 TEASPOONS OF GRATED PALM SUGAR
2 CUPS OF COCONUT CREAM
200 GMS HOKKIEN NOODLES
100 GMS RICE VERMICELLI NOODLES
4 SQUARES OF FRIED BEAN CURD PUFFS, CUT IN HALF
SLICED MEAT FROM 1/2 A COOKED CHICKEN
2 TABLESPOONS OF BAMBOO SHOOTS CUT INTO MATCHSTICKS
1 CUP OF BEAN SPROUTS
LAKSA LEAVES
CORIANDER LEAVES
MINT LEAVES
TO SERVE
ROASTED CHILLI PASTE IN A SMALL BOWL
To make the paste, blend all ingredients to a really smooth paste. This can be made ahead. The paste will keep for a couple of months in the refrigerator, covered with a film of oil.
To make the laksa, heat the oil in a hot wok. Add laksa paste and fry until fragrant. Add, stock, salt and sugar and allow to come to the boil. Add coconut cream. Reduce heat and stir frequently as it heats.
Meanwhile cook rice vermicelli in boiling water for 2 minutes. Drain. Pour boiling water over the Hokkien noodles (you could use the water from the vermicelli). Drain and rinse.
Add chicken, bean curd puffs and bamboo shoots to the wok and heat, but do not boil.
Place noodles into 4 deep bowls. Place chicken, bean curd puffs and bamboo shots on top, then pour in laksa soup. Scatter bean sprouts, mint, coriander and laksa leaves on top to garnish.
To add an extra kick, a spoon of roasted chilli paste can be stirred through the soup.
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