Ingredients
- 200ml oil
- 100g Spice Paste (Basic Rempah)
- 40g dried chilli paste
- 120g dried shrimps, rinse, drain and ground
- 500ml Kara UHT Coconut Cream
- 1.5 litres water
- 4 sprigs laksa leaves
- 8 dried soy bean puffs (tau pok)
- 1 tsp salt
- 2 tbsp sugar
Spice Paste (Basic Rempah)
- 200g shallots
- 30g garlic
- 90g lemongrass
- 80g galangal
- 40g ginger
- 20g belacan
- 50g candlenuts (buah keras)
- 1 tsp turmeric powder
Ingredients to be served with gravy
- 500g laksa noodles, blanched
- 120g bean sprouts, blanched
- 4 hard boiled eggs, peel and wedge
- 12 fresh prawns, blanched
- some laksa leaves, chopped
Method
- Prepare Spice Paste: In a high-speed food processor, add all ingredients according to sequence and blend into a fine paste.
- Heat oil and fry Spice Paste over low heat until fragrant.
- Add dried chilli paste and fry until fragrant. Add dried shrimps and fry briefly. Add Kara UHT Coconut Cream and stir. Add water and laksa leaves, bring to a boil and simmer for 20 minutes. Add soy bean puffs and simmer for 10 minutes. Season with salt and sugar.
- Divide noodles, bean sprouts, eggs and prawns into four bowls. Pour laksa gravy over. Garnish with chopped laksa leaves and serve.
Serving portion: 4 persons