Laksa Paste Recipe
And although he didn’t give away all his secerets he did say that laksa is region and specific to each cultures base food groups, thus lending itself to many versions of the same dish..
Makes: 320g (1 ) cups
(+20mins cooking time)
6-8 long dried red chilies
8 purple (Asian) shallots, coarsely chopped
3cm-piece fresh galangal peeled coarsely chopped
2 stems lemon grass, pale selection only, coarsely chopped
2 coriander root
4 tbs peanut oil
1 tsp finely grated fresh turmeric Or 1 tsp ground turmeric
1 tsp shrimp paste
1 tsp tamarind paste
1 garlic clove, coarsely chopped
Gather your ingredients & put chillies into a bowl and submerge in water, coarsely chop shallots & put aside.
Using a pestel and mortar pound candlenuts down and put aside, do the same with the galangal, lemon grass, garlic, and turmeric (if its fresh)
Add the soaked chillies, the shrimp and tamarind paste (and the ground turmeric if you did not use fresh turmeric) this should ended up in quite a beautiful smelling toxic looking paste doesn’t matter if its still a bit rough but as long as you have given it a good pounding.
Now heat up your wok so that it’s smoking hot and add your peanut oil. Once hot, throw in the chopped shallots and the paste and cook off until everything is cooked through, if you need to add extra peanut oil do so it is the oil that protects the laksa paste from being burnt so more is better at this stage …
Once its nice and soft, remove from heat, place in a heatproof bowl and allow to cool. Once cool, place in blender and blend it all into a nice smooth paste….
This is the base of your lakes paste. Put it aside & get all your other ingredients ready to go.
1 x chicken breasts fillets cut into skinny slices
1 tbs peanut oil
125g (1/2 cup) homemade laksa paste (see recipe)
1 x 280ml can coconut milk
1 cup chicken stock
400g medium green king prawns, peeled
sliced Brocolli complete with stalks
handful of snow peas
Pinch of salt
500g hokkien noodles (or noodles of your choice)
100g bean sprouts
2/3 loosely packed fresh Vietnamese mint leaves (garnish)
2 tbs fried shallots (garnish)
Prepare all your ingredients – cut up broccoli in generous chunks, slice broccoli & capsicum, thinly slice chicken, dehead & devein prawns.
Fry off eggplant or put on a hot grill just to soften, then place into a 150′ pre oven on a tray for about 20 minutes.
Boil the jug to have some hot water ready to soak the hokkien noodles.
Next step is to get your wok all nice and hot, once it has started to smoke throw in peanut nut oil ,
(If you have kept the prawn heads you can use them to flavour the wok just remember to remove them before you add in the paste),
Now toss in the Laksa paste this should start to sizzle and cook through you want this to become a nice brown colour, if you need to add more peanut oil to prevent the paste from burning do so…
Once it has become a nice golden brown colour, pour in the coconut milk, chicken stock and stir it all though..
You should have a nice looking broth happening now. Allow it to come to the boil then throw in broccoli followed closely by the capsicum.
Add your hokkien noodles to a heatproof bowl and pour over the hot water from the jug to let soften.
Now throw in the chicken and peeled prawns, these won’t take very long to cook through particularly the chicken if its been sliced thin …
lastly add the snow peas…
Get your serving bowls ready – Add the drained noodles, Pour over the lakes broth – making sure that every one gets an even amount of prawns to avoid any disputes, add your baked eggplant on top,and sprinkle over the fried shallots, vietnamese mint, coriander & serve! YummmmmmmOOOOOo
You can add anything you like to this dish .. some fried tofu does a wonderful job of soaking up all that yoummy broth! Enjoy!
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