Serves six
Ingredients
120g shallots
5g galangal
8g turmeric
30g lemongrass
10g white belacan,
available at wet markets
30g chilli paste
15g laksa leaves, chopped
6 Tbs cooking oil
20g dried prawns, soaked till soft and drained
200ml coconut milk
200ml water
200ml fresh milk
salt to taste
1kg laksa bee hoon, blanched
30g fishcake, sliced
50g cucumber, julienned
400g bean sprouts, blanched
6 medium-sized prawns,
boiled and shelled
6 tsp sambal chilli
2 Tbs chilli oil
Method
1. Blend shallots, galangal, turmeric, lemongrass, belacan, chilli paste and 5g laksa leaves until a smooth paste forms. Set aside.
2. Stir fry dried prawns in a heated wok without oil until the prawns are dry and crisp. Remove, cool, then blend to a coarse powder.
3. Stir fry the powdered prawn with 3 Tbs oil in a pot until fragrant.
4. Add the remaining oil and the blended spice paste. Mix well and stir fry over medium heat until fragrant.
5. Mix coconut milk with water and add to the pot. Pour in fresh milk and 5g laksa leaves. Cook the gravy over low heat for 15 minutes, stirring regularly. Add salt to taste.
6. To serve, place a portion of laksa bee hoon in a bowl and ladle the gravy over. Top with fishcake, cucumber, bean sprouts, prawn, sambal chilli, chilli oil and laksa leaves.
The Straits Times 26/09/2009
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