Laksa Made From Scratch Recipe

🧂 Ingredients

• 15 dried chillies

  soaked in hot water, cut into fine pieces
• 2 red chillis

  cut into fine pieces
• ½ cup dried shrimp

  soaked and toasted
• 5 cloves garlic

  peeled and minced
• 5 shallot

  peeled and cut into fine pieces
• 1 inch blue ginger (galangal)

  peeled and cut into fine pieces
• 1 tsp turmeric

  grated or powder
• 4 candle nuts

  cut into fine pieces
• 2 stalks lemongrass

  bruised and cut into fine pieces
• 3-4 kaffir lime leaves
• 150 g dried anchovies

  washed
• 30-40 prawns

  use prawn heads to make broth or you can also use chicken bones
• 2.5 tbsp cooking oil
• 4 cups water
• 2.5 cups coconut milk
• 2-4 tbsp fish sauce

  season to taste
• 10 taupok (tofu puffs)

  washed and cut into smaller chunks
• 6 portions fresh thick rice noodles

  can be substituted with dried rice noodles or rice vermicelli
• 2 cups bean sprouts
• 1-2 fish cakes
• 3-4 hard boiled eggs

  halfed
• 1 bunch curry leaves

  washed and used as garnish

Instructions

• 1 Soak 1/2 cup dried shrimp in water until softened. Squeeze dry the water.
  
  Toast the dried shrimps on a pan over medium heat to release the aroma, then
  grind it in a food processor into as fine as possible.
• 2 Soak 15 dried chillies in hot water until softened. Cut into smaller pieces
  
  Optional to remove the seeds if you prefer less spicy.
  
  Save the chilli water for blending later.
• 3 Bruise 2 stalks lemongrass by chopping it with the back of knife to release the
  oil and flavours. Cut off the top one-third and the root part. Remove the outer
  layer. Then chop into fine pieces.
• 4 Cut 2 red chillis into smaller pieces. Optional to remove the seeds if you
  prefer less spicy.
• 5 Cut 5 cloves garlic, 5 shallot, 1 inch blue ginger (galangal) into smaller
  pieces.
• 6 Remove stem from 3-4 kaffir lime leaves and cut into smaller pieces.
• 7 Add all the laksa paste ingredients in a food processor, add 1 tsp turmeric and
  4 candle nuts . Add 2-4 tbsp of chilli water when blending to make it easier to
  blend.
• 8 Blend until a smooth consistent paste is achieved. This should yield about 450g
  of laksa paste.
• 9 Wash 150 g dried anchovies . Remove heads from 30-40 prawns. Make broth by
  boiling 4 cups water with dried anchovies & prawn heads to a reduced 3 cups.
• 10 Heat 2.5 tbsp cooking oil over medium heat. Add laksa paste. Stir fry until
  fragrant.
• 11 Add 3 cups broth. Bring to boil.
• 12 Add 2.5 cups coconut milk and 2-4 tbsp fish sauce to taste. Bring to boil.
• 13 Wash and cut 10 taupok (tofu puffs) into smaller pieces. Add tofu puffs into the
  broth. Bring to boil and the laksa broth is ready.
• 14 Cook prawns in the laksa broth until cooked and set aside. Alternatively, you
  can also cook the prawns in water.
• 15 Cook 2 cups bean sprouts in boiling water for about 30 seconds and set aside.
• 16 Cook 6 portions fresh thick rice noodles in boiling water for about 30 seconds
  or until soften and set aside.
  
  Note: You can use (the dried type) rice vermicelli if you can't get thick rice
  noodles. Hydrate the rice vermicelli in water until softened before heating it
  up in boiling water.
• 17 Slice 1-2 fish cakes and heat it up in the boiling water for about 15 seconds.
• 18 Cut 1 bunch curry leaves into fine strips to use it as garnish.
• 19 Assemble the laksa dish by placing the rice noodles, bean sprouts, 3-4 hard
  boiled eggs, prawns, fish cake. Add tofu puffs and the laksa broth.
  
  Garnish with curry leaves.
  
  Enjoy with a scoop of sambal chilli!

Nutrition Info