Laksa

In Southeast Asia, laksa is a spicy noodle meal. Laksa is made out of a variety of noodles, the most common of which are thick rice noodles, with toppings such as chicken, prawns, or fish. A thick and spicy coconut soup or a broth seasoned with sour asam are used in most laksa varieties (tamarind or gelugur). A mix between Chinese and Malay cuisine, rice noodles in a spicy coconut curry soup with shrimp, fish cakes, egg, and chicken meat. There are several other types of laksa, but the one popular in Singapore is katong laksa, which uses cut-up noodles. Cockles and tofu puffs are occasionally included.

Ingredients

• 8 king prawns, de-shelled
• 1 tablespoon palm sugar
• 1 tablespoon fish sauce
• 1 ¼ cups coconut milk(400 mL)
• ¼ lb tofu puffs(100 g), tau pok, halved
• 2 tablespoons cooking oil
• PRAWN STOCK:
• 8 king prawns, head and shells
• 5 cups water(1.2 mL)
• 2 cups chicken stock(480 mL)
• 2 tablespoons cooking oil
• LAKSA PASTE:
• 15 dried chillies
• 2 red chillis
• 3 tablespoons dried shrimp, soaked
• 1 teaspoon shrimp paste, belacan
• 8 cloves garlic
• 1 shallot
• 1 ginger, 1 in (2.5 cm)
• 1 blue ginger, galangal - 1in (2.5 cm)
• turmeric root, 2 in (5 cm)
• ¼ cup candle nuts(30 g)
• 1 stalk lemongrass

Preparation

• Remove the heads and shells from the prawns and set aside in a separate bowl, then devein and set aside the prawn flesh.
• In a large saucepan over medium-high heat, add cooking oil to produce the prawn stock. Stir in the prawn heads and shells for 5 minutes, smashing the heads to unleash their flavor.
• Pour in the water and chicken stock, then decrease the stock for 45 minutes.
• Remove the prawn shells and drain the liquid through a strainer into a basin.
• Add the dried chilies, red chilies, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts, and lemongrass stalk to a food processor and pulse for 5 minutes, or until a thick paste forms.
• In a large saucepan, heat the cooking oil, then add the laksa paste and cook for 5 minutes, or until aromatic. Stir in the palm sugar, fish sauce, coconut milk, and prawn stock. Simmer for 15 minutes, then add the prawns and tofu puffs and simmer for another 3 minutes.
• To serve, toss vermicelli noodles in a dish with bean sprouts, cockles, and fish cake pieces. Scoop the laksa into the bowls, making sure to incorporate the tofu puffs and prawns. Add a handful of finely chopped laksa leaves and a dash of chilli paste if desired.