Laksa Paste
By: Anonymous
Published: Wednesday, December 9, 2009 - 12:07am

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.