Malaysian Laksa

• 份量: 4-6
• 活動時間: 45 mins
• 總時間: 125 mins

食材

Laksa Paste (Rempah Laksa): (~300 grams)

Dried red chilies (mild Kashmir or guajillo): 15–20 pieces (about 50 grams), soak 20 min in hot water

Fresh red chilies (cayenne or bird’s eye): 6–8 pieces (about 50 grams), adjust heat

Shallots: 12 pieces (150 grams), peeled

Garlic cloves: 8 cloves (about 40 grams)

Galangal (lengkuas): 3-cm knob (about 30 grams), substitute ginger + ½ tsp sand ginger powder

Turmeric root (kunyit): 3-cm knob (about 30 grams), or 5 grams powder

Lemongrass (white part only): 8 stalks (about 60 grams), bruised & sliced

Candlenuts (buah keras): 6 pieces (about 30 grams), substitute macadamia or cashew

Belacan (shrimp paste): 25 grams (1 Tbsp), wet then toast to dry in dry pan

Coriander seeds: 20 grams (2 Tbsp), toasted & ground

Dried shrimp (hae bee): 30 grams (3 Tbsp), soaked 10 min

Kaffir Lime Leaves: 8-10 pieces, depending on leaf size

Vegetable oil: 60 ml (4 Tbsp), for blending

Laksa Broth:

Chicken bones OR whole prawns (heads & shells): 800 grams, for stock

Water: 2 liters

Coconut milk (fresh or 100% pure): 400 ml thick + 200 ml thin

Tamarind paste (asam jawa): 30 grams (2 Tbsp), or 60 grams tamarind pulp + 120 ml hot water

Daun kesum (laksa leaf / Vietnamese coriander): 50 grams (2 cups) , essential aroma

Salt & palm sugar: to taste, ~10 grams salt (2 tsp) + 15 grams sugar (1 Tbsp)

Toppings & Noodles:

Thick rice noodles (laksa noodles) or yellow Hokkien noodles: 600 grams or both

Bean sprouts: 200 grams (2 cups), blanched 10 sec

Prawns (medium): 12 pieces (about 300 grams), peeled, keep shells for stock

Fish cakes: 150 grams, sliced

Hard-boiled eggs: 4 pieces, halved

Tofu Puffs: 6 pieces, halved diagonally

Fresh red chili & calamansi limes: for garnish

步驟

Laksa Paste:

Toast belacan in dry pan until fragrant (2 min).

Blend all paste ingredients (drained chilies + oil) to a smooth, brick-red paste. Add splashes of water if needed.

Heat 60 ml oil, use more if needed, in wok, fry paste on medium-low 20-30 min until oil separates (“pecah minyak”) and color darkens. Set aside.

Prawn-Chicken Stock:

In a large pot, sauté prawn shells + chicken bones with 15 ml oil for 5 min.

Add 2 liters water, bring to boil, skim scum, simmer 20 min.

Strain; you need 1.5 liters stock.

Laksa Broth:

Return stock to pot, add 120 grams laksa paste (8 Tbsp, freeze leftovers).

Stir in tamarind juice, daun kesum, 400 ml thick coconut milk, 200 ml thin coconut milk.

Simmer 15 min on low—do not boil hard or coconut will split.

Season with salt & palm sugar. It should be spicy, tangy, creamy.

Toppings:

Blanch noodles 2–3 min, drain.

Poach prawns and tofu puffs in broth for 2 min until pink.

Pan-fry fish cake slices or poach in stock with prawns and tofu puffs for 2 mins.

Blanch bean sprouts.

Assemble:

Place noodles in bowl.

Top with prawns, fish cake, egg, bean sprouts.

Ladle piping hot broth over.

Garnish with chili slices & calamansi squeeze.

筆記

Tips:

Penang Asam Laksa variation: Skip coconut milk, double tamarind, add 200 grams flaked mackerel + torch ginger bud.

Paste keeps 2 weeks in fridge, 3 months frozen.