INGREDIENTS

Paste
1 onion, finely chopped
1 tbsp grated fresh ginger
1 tbsp grated fresh galangal
2 cloves garlic
2 stalks fresh lemongrass, white part only, finely sliced
6 dried chillis, soaked and chopped
4 candlenuts or macadamias, chopped
1 tbsp blachan (shrimp paste)
6 laksa leaves (Vietnamese mint)
1 tsp turmeric
1 tsp ground coriander
1 tsp paprika
1 tsp cumin

Laksa Lemak
2 tbsp canola or other flavourless oil
1 quantity laksa paste
1.5 litres chicken stock
2 tsp brown or palm sugar
1 tsp salt
2 cups coconut milk
300g fresh rice noodles OR 100 g fresh rice noodles and 200g Hokein noodles

METHOD

Blend or process paste ingredients in order listed above, adding gradually. Blend until the paste forms but leave a bit of texture.

Garnish – chopped coriander, chopped mint, chopped peanuts, fresh mung bean sprouts, diced cucumber, lime wedges, chilli flakes.

Your choice of diced chicken, pork, prawns, Asian fish balls, fish fillets, scallops, etc. about 150g per person.

Heat oil in wok and fry laksa paste for about 5 mins or until fragrant. Add stock, sugar and salt and bring to the boil. Reduce heat and add coconut milk, stirring constantly as it heats. Add protein in the order it needs to cook i.e. meat first, fish last. When cooked, pour soup stock over noodles in heated bowls. Serve topped with your selection of garnishes.