Delaksa Message Board - Viewing Topic: home made paste

P&P
Laksa Newbie

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Group: Members
Posts: 1
Joined: Jul 12, 2009

My wife and I have a small asian eating house in NZ and laksa is on the menu. Here is our version which gets good feedback from customers. However it can always improve so am posting it here so others can give feedback or test out.

Coriander root - 10pcs including 2cm of stalk above the root
Lemongrass - 2 x ends 5-6cm long chopped
Garlic - 1/2 a head
Turmeric root - 1 x 2.5cm pc of root grated
Galangal root - 2 x thumb sized pc grated
Thai chili - 6-12 chilis (6 med to 12 hot)
Candlenuts - 10 nuts
Shallots - 10
Tamarind pulp - 1 tblsp soaked in hot water
Belacan - 1 tblsp
Malaysian curry
powder - 1 heaped tsp
Oil (any vege) - 3 tblsp

blend in a food processor or do as my wife does and smash in a bucket sized Thai mortar and pestle (she swears it tastes better)
PS: add salt, sugar when making the laksa dish and a tsp of knorr chicken stock powder helps give it some body too.


Posted Jul 12, 2009, 12:15 pm

sherri
Laksa Newbie

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Group: Members
Posts: 2
Joined: Oct 19, 2009

I haven't tried your paste recipe yet, but I just wanted to add some notes from a popular food chain over here that serves really nice laksa. It's the best I've had yet, so thought I'd add if it helps.
The soup is thin and very nice, I wonder if they use homemade coconut milk. But the thing that makes it stand out from other laksa recipes is the ingredients in the soup. They just work well together.

Deep fried tofu
Chicken
Base is rice noodles with some sort of wilted asian vegetable that looks like spinach but isn't. (You'd probably have a better idea then me.)
Bean sprouts, left on top to stir through
Carrot circles.
Broccolini sprigs
Few coriander stalks
Deep fried onion and whole peanuts to garnish.

I've had nicer soup bases, but this mixture of stir through ingredients is the best yet.


Posted Oct 19, 2009, 6:33 am