My version of Laksa (5 pax. Spend about $15)

Ingredient

1. Dried shrimp (Hay Bee) - 100g (grind to fine) 2. Dried chilli - 25pcs ( soak in hot water, upon soften, grind it) 3. Garlic - 80g ( grind to fine) 4. Shallot - 80g (grind to fine) 5. Galangal - 4 slice (0.5cm thick) (grind to fine) 6. Candlenuts - 10pcs ( grind to fine) 7. Lemongrass - 2 stalk 8. Turmeric powder or turmeric ginger- 2tbsp 9. Laksa veg - a handful ( wash, dry n mince) 10. Prawns - 8pcs (approx. 2 pcs /pax. Add more if required) (deshell, devein, blanch in boiling water for 1min, remove and set aside.) 11. Fishcake - 1pcs (sliced) 12. Chicken breast - half piece ( boil with stock n shred it once done. Can be replace with chicken drumstick) 13. Laksa noodle (bee Hoon) or yellow noodle - as per required. Approx. 200g per pax. 14. Hard boil egg - half a egg per pax. 15. Evaporated creamer - 1 can 16. Coconut milk - 200ml. 17. Beansprout - as per desired. 18. Prawn shells - approx 1.5kg. ( been slowly keeping bit by bit for few weeks. Kept them in freezer) 19. Beancurd puff - 1 pkt ( cut each piece into 4 segments)

Preparation. (Prawn stock) 1. Heat wok and add 4 tbsp of oil and stir fry the prawn shells. Saute them until all turn red and with fragrance and transfer them into a pot.

2. Add 1.5 litres of water to the shells and boil them for about 45mins. At around 20mins mark, add in the half chicken breast and continue to boil.

3. Once the stock is ready, remove all the ahells from it. Suggest to use a strainer to strain it.

3. Remove the chicken meat from the stock to cool down. Once the temp is bearable to handle, shred the chicken and set aside.

Laksa Soup Base 1. Heat up wok using medium low heat, add 5 tbsp of oil and saute the grinded shallots till fragrant and add the grinded garlic with a pinch of salt and continue to saute.

2. Add in the grinded galangal, candlenuts, 2 tbsp of turmeric powder and grinded dried chilli. Continue to saute and mix them well. Note that the mixture will turn dried. Add oil if necesary.

3. Add in the grinded dried shrimp (will soak up oil) can mix well. Once the dried shrimp is mixed nicely with the mixture, off the heat and add the entire mixture into the stock.

4. Add 1 litre of water, cut the 2 stalk of lemongrass into half and add into the pot.

5. Bring the content to boil using high heat. Once boiling switch to low and allow it to slowly simmer for 20min.

6. Add in the can worth of evaporated creamer , 2 tbsp of rock sugar, Beancurd puff and stir well. Continue to simmer for another 10 mins before adding in 200ml of coconut milk.

7. Bring the content to boil and you can start to add salt to your prefered taste. Once done, add in some mince laksa veggies (about 1.5 tsp) into the gravy.

The Dish 1. Blanch the desired amount of noodles together with some Beansprout for about 45 secs.

2. Pour the laksa gravy into the noodles, pour the gravy back and repeat pouring in the gravy.

3. Garnish your dish with half a hard boil egg, shredded chicken, prawns, sliced fishcake, minced laksa veg and some chilli paste if you prefer more spicy.

4. Serve your dish while its hot.

Note, if you don't like your laksa gravy to have all the leftovers of the minced dried shrimp and others, you can use a strainer to strain it away.

Happy cooking and Bon Appetit!

#Noodles #Familyof4