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Recipe refers to : Florence Tan's Laksa Melaka
- 20 dried large chillies soaked in warm water for a few minutes and drained
- 30 shallots peeled
- 5 large cloves of garlic peeled
- 6-8 candlenuts
- 2.5 cm peeled and chopped turmeric root or 1 heaped teaspoon dried turmeric powder
- 3.5 cm peeled and chopped galangal or ginger
- 5 stalks stripped and chopped lemon grass
- 3 cm cube of belancan
Additional Soup Ingredients:
- 500 ml coconut cream
- 2 litres of water.
- 100 gm dried anchovies
- 150 ml cooking oil
- 300 gm small prawns – cleaned and de-veined
- 3 stalks of polygonum (daun kesum)
- 15 pieces of tofu puffs , cut half
- 20 fish balls
- 2 anchovy or fish stock cubes
- salt to taste (around 2 teaspoons)
- 300 gm bean sprouts – quickly blanched and refreshed in cold water.
- 300 gm rice vermicelli (noodles) blanched in boiling water for 2 minutes and drained
Garnish – Ingredients:
- 1 large cucumber, peeled, seeded and sliced in very long fine strips
- 2 stalks of de-stalked and finely shredded polygonum (kesum) leaves
- Prepare the stock by adding dried anchovies to 2.5 litres of water and bring to the boil, simmering for 30 minutes to reduce to 2 litre stock. Strain and set aside.
- Blend all the paste ingredients into a smooth paste with an electric blender.
- Heat 2 tablespoons of cooking oil in a wok until almost smoking and add the paste. Fry the paste until fragrant. Stir in the anchovy stock and a bunch of whole laksa leaves. Simmer for 7 minutes, stirring regularly.
- Add the chopped bean curd puffs, fish balls and coconut cream to the mixture, seasoning with crushed anchovy stock cubes, sugar and salt, simmering for about 5 minutes.
- Fry the prawns and till they begin to turn pink.
- To serve, put a small portion of bean sprouts, cucumber, prawns and noodles into a soup bowl, Ladle enough of the soup on top to cover the ingredients.
- garnish with polygonum leaves and serve immediately and savour.