Laksa - menu

This recipe is fairly labour intensive, but it is well worth it...seriously!


For the laksa paste

Garnish (all finely sliced or julienned)

First make the laksa paste. Consider making a lot more and freezing. Put the shallots, chillies, lemongrass, tyrmeric, garlic, galangal and lime leaf into a food processor (a good one - a bullet thingy is better) or a mortar and pestle. Mix in the fysh sauce.

Heat the groundnut oil in a large pan, add the laksa paste and palm sugar and fry for 8 minutes. Add the stock, galangal, lemongrass and kaffir limt leaves, bring to the boild and stir in the coconut milk. Set aside if possible to let the flavours develop, I usually make this early afternoon. Cook the noodles separately if you won't be eating all the laksa in one sitting so they aren't in there forever. Laksa goes into a bowl with noodles, garnish, enjoy.