Curry Laksa Recipe

Making curry laksa paste from scratch

Ingredients

(A -To Blend)

8 shallots (dice)
5 cloves of garlic (dice)
2 slices of ginger (dice)
Handful of dried shrimp (harmai in cantonese)
10-15 dried chilies (Cut slices and put into blender)
3 lemon grass (use the bottom part only – slice) (serai in malay)
1 tbsp of fish sauce
8 candle nuts (or “buah keras” in malay)
2 slices of blue ginger (or Galangal aka Lengkuas in Malay)
2 slices of kunyit hidup or turmeric in english
2 slices of red chilies
1 tsp of ketumbar biji (coriander) blend into powdered
Kaffir Lime leaves (slice bottom retain above layer to boil together with (B)
1 teaspoon of dried shrimp paste (belacan) (If you can’t get Malacca round shape belacan, don’t bother to put, because Kuala Lumpur belacan smells & taste awful).

(B)

Water (depends on your preference of thickness of your curry laksa)
1 tbsp of Fish curry powder (I use Adabi brand)
Coconut milk (from one coconut)
long beans (cut into 3 inches)
1 packet of tofu puff (cut half)
3 fish cakes (slice)
Handful of bean sprout or “Taugeh” in malay
5 stalks of curry leaves
3 stalks of laksa leaves
8 Potatoes (cut)
1/2 cabbage (cut)
1 tomato (cut)
1/4 palm sugar (gula melaka in malay)
4-5 limau kasturi juice (squeezed)
550gm fresh prawns (retain all prawn skin for better taste) (As for me, first, i peel prawn skin and then slit open prawn intestine to remove dirt, and place prawn + skin to boil together, so that it’ll taste much better and sweeter)
1 chicken cube stock (Brand Knorr)
Tauhu white soybean curd (optional)
soy sauce + pepper to taste

Method

Mix all ingredients in (A) and blend till paste form
It’s best to use coconut juice to blend, but if you can’t find coconut juice, just use plain water will do. Or if your blender is powerful enough, i think you don’t need to use water.
Heat up oil in wok, stir fry ingredients (A) paste
Transfer this paste to bigger pot.
Boil together with ingredients (B) till cooked

You can eat with bread of steamed glutinous rice