Laksa Paste

Ingredients

2 stk lemon grass, outer leaves removed, root ends
trimmed and stalks finely chopped
2 cloves of garlic, chopped
1 teaspoon ground turmeric or 3cm piece fresh
turmeric, peeled and chopped
3 cm piece ginger, peeled and chopped
5 candle nuts (macadamias can be substituted if necessary)
1 lge onion, chopped
6 fresh large red chillies or a mixture of large and
small chillies, chopped
2 teaspoons ground coriander
2 tablespoons fresh coriander
2 teaspoons belacan (shrimp paste)
3/4 cup oil

Preparation

1
Lightly fry belacan until fragrant (2 minutes). Add all ingredients
2
(only 1/2 cup of the oil) to blender and process until smooth. Pour into hot, sterilized jars, top with remaining oil and seal.
3
Instructions for useserves 4
4
Cook hokkein noodles and set aside. Have seafood, fish cake or meat and bok choy sliced and ready put paste in pan and fry lightly for 2 - 3 minutes. Add 3 cups of stock and 400ml coconut milk. Simmer for 15 minutes. Put noodles in serving bowl, top with seafood or meat and bok choy, pour liquid over the top.

Tools

 



Yield:

4.0 servings

Added:

Wednesday, December 9, 2009 - 12:07am

Creator:

Anonymous

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