Silver Thread Noodles - laksa

Ingredients:

*Laksa Spice Base Paste:*

• 100ml of Dried Chilli Paste or 10 Dried Chillies, soaked in boiling water

• 5 Red Chillies

• 1 medium Onion or 2-3 shallots

• 2-3 Garlic Cloves

• 4 Candlenuts

• 20g or 1 tbsp Ginger

• 20g or 1 tbsp Galangal

• 20g or 1 tbsp Fresh Turmeric or 1 tsp Turmeric Powder

• 2 Lemongrass Stalks, inner white core

• 20g or 1 tbsp Belachan or Fermented Dried Shrimp Paste

• 30g or 1 tbsp Dried Shrimps

• 1 tbsp Coriander Seeds

*Easy Prawn Broth:*

• 300g Prawn heads and shells

• 1 litre Water

• Alternatively, just use stock cubes, seafood or ikan bilis would be best, but chicken works too.

*Laksa Gravy:*

• 1 litre Prawn Broth

• 300ml Coconut Milk

• 2 tbsps Fish Sauce, or to taste

• 1 tbsp Brown Sugar, or to taste

• Fried Tofu Puffs or Taopok

• Laksa Leaves/Vietnamese Coriander Leaves/Daun Kesum (optional)

*Noodles bits and bobs:*

• Thick Vermicelli / Laksa Rice Noodles / Bee Tai Mak

• 12 Prawns

• Fishcakes, sliced

• Cockles (i did not use this)

• Beansprouts

• Veggies

• Boiled Eggs

  
  

*Easy Spicy Sambal:*

• 100ml of Dried Chilli Paste

• 2-3 Shallots

• 2-3 Garlic

• 2 tbsps Belachan

• 2 tbsps Dried Shrimps

• 1/2 tsp Salt

• 1 tbsp Sugar

• 1 tsp Tamarind Paste

Directions:

Prawn Stock

1. In a pot, add oil and heat. Once hot, add prawn heads and shells. Saute the prawn heads and shells until all the liquid has drawn out and is dry. There should not be a fishy smell.

2. Carefully add water to the prawn heads and shells. Stir through, scrape the bottom of the pot and squish heads with spatula to get prawn essence into the stock. Let it come to a boil, before turning down the heat and allow stock to simmer. Cover with a lid and let simmer for 30 minutes to 1 hour.

3. At 30 minute to 1 hour mark, prawn stock is done. Strain stock to remove prawn heads and shells and discard. Keep stock for later.

   
   

   Laksa Spice Base Paste

4. To a blender, add all of the ingredients for the laksa paste and finely blend. Add a bit of water to get a better blend if needed.

   
   

   Laksa Gravy

5. To a pot add oil. Once hot, and over low heat, add the blended laksa paste. Saute over low heat continuously until the oil splits, or ‘pecah minyak’, this is when the paste has dried slightly, and the oil has turned red and floating on top of the paste.

6. Add coconut milk and stir to incorporate with the paste. Let the coconut milk come to a bubbly boil, then add the prawn stock. Season with fish sauce and brown sugar and stir through.

7. Add tofu puffs and laksa leaves if using and let the laksa gravy come to a boil.

8. Once gravy boils, it is done and ready to be served.

   
   

   Noodle Assembly

9. Blanch the noodles according to packet instructions.

10. Boil eggs, prawns and fish cake slices to cook. Blanch vegetables.

11. Assemble noodles and pour laksa gravy over. Top with eggs, prawns, fish cake and vegetables. Garnish with chopped laksa leaves and sambal.

    
    

For more detailed guide, you can click here. (recipe)