Laksa (Curry)

Laska

The Laksa video can be viewed on our YouTube Channel: https://youtu.be/NcH3KMJfX1Q

Ingredients for laksa paste: (rempah)

10-12 large dry red chilli

6 red shallots

6 cloves garlic

1 knob or 20 grams ginger

1 bunch of coriander using the roots (use

the leaves as a condiment when serving)

1 stick of lemongrass

50ml water

20g shrimp paste + 20g dry shrimp

For the Laksa Soup:

1 piece of chicken (we used thigh)

1/2 of the laksa paste mixture (You can

freeze the other half)

1 litre chicken stock

1 tin of premium coconut milk

1 tablespoon salt

3 tablespoons brown sugar (or rock sugar)

2 teaspoon fish sauce

1/2 a lime

100-150g raw prawns

100g scallops

50g fish cake

Noodles:

thick hokkien noodles

rice vermicelli noodles

Condiments:

bean sprouts, coriander leaves, dried

shallots chilli or hot oil (optional)

Method:

1. Pour chicken stock into a pot and add the chicken, bring to boil and simmer,

skimming off the scum. Cook for around 25-30 mins, and top up the stock with

additional water if it reduces too much. Once cooked, remove chicken from the

stock, set it aside to cool, either cut or pull the meat off the bone. Discard the bone.

2. To make the laksa paste (rempah), start by cutting the large dry red chilli and

removing the seeds. Rehydrate by soaking them in hot water for 10-15 mins. At

the same time, rehydrate the dry shrimp for 15 mins using the same method.

3. Cut all the ingredients for the laksa paste into smaller pieces which will help to

blend the ingredients easier.

4. Drain the liquid from the chilli and dry shrimps and add all ingredients into a food

processor. Add water to assist in the blending process. Blend sufficiently to a smooth

paste.

5. Add 50ml of oil into a heavy based pan on medium heat. Add the laksa paste and

stir regularly for around 10 mins. Pour in the stock and bring to the boil. Once boiled,

add the coconut milk and bring to boil, then simmer.

6. Cook the hokkien noodles as per packet instructions. Pour boiling water over the

vermicelli noodles and let sit for 5 mins and drain.

7. During this time, add your prawns, scallops, fish cake and chicken to your soup.

Season with salt, sugar and lime. Season further to taste.

8. Now, build your laksa with the soup, and garnish with bean sprouts, coriander

and dry shallots.

Notes:

You can add any seafood that you’d like (or not). The beauty of this dish

is adding any of your favourite protein and vegetables. Tofu is also great as it

absorbs the laksa.

Serves 2