Malaysian Laksa Lemak

 Malaysian Laksa Lemak

Another dish that makes the home smells wonderful! Laksa, a definite favourite and there are many versions to this popular dish. Here is a simple recipe that will surely satisfy any laksa cravings!

Ingredients:

• 1/2 cup of vegetable oil

• 1 litre chicken stock
• 
2 1/2 tsp grated palm sugar

• A handful of curry leaves
• Almost 500g chicken thighs fillets, thickly sliced or a few pieces of chicken thighs on the bone

• 12 large Mooloolaba king prawns, peeled and cleaned. Keep the prawns’ heads for frying
• 400ml (2 cups or a can) of coconut milk

• 12 fish balls

• A packet of tofu puffs (Purchased from  Asian groceries store), halved
• 2-3 cups of bean sprouts (amount as desired)
• 
Rice noodles and egg noodles (Serving as desired)

• Fried Asian shallots (Purchased from Asian groceries store)
• A bunch of Vietnamese mint leaves or Laksa leaves
• Lime wedges to serve



Laksa paste
:

• 12-16  dried red chillies. Additional 4-6 birds eye chillies, finely chopped (optional)
• 
2-3 tbsp dried shrimp

• 5-6 Asian shallots, roughly chopped

• A walnut size of chopped galangal

• A few ginger flower pieces (If ginger is planted in your garden. I have not seen them in the markets or shops yet)
• 6 garlic cloves, chopped

• 3 large stalks lemongrass, sliced until white part of the stalk and finely chopped
• 6 candlenuts chopped or a handful of macadamia nuts (I used macadamia nuts)

• 1 – 2 tablespoon of belacan (dried shrimp paste). Toasting this paste in an aluminum foil for a few minutes in the oven is an option
• 
2 tablespoon ground coriander. You may add a handful of fresh coriander.
• A pinch of fennel seeds
• 
1 tablespoon smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric or chopped fresh turmeric root

Method:

1. Place chillies and dried shrimp in two separate bowls and cover both with enough boiling water. Leave these ingredients for 20 minutes or until softened. Drain well and blend with remaining laksa paste ingredients in a food processor to a smooth paste. 



2. Heat oil in a large saucepan or pot over medium heat and fry the prawns’ heads. This method will produce a beautiful orange colour to the oil. Remove the prawn shells. Add the curry leaves and fry until a little crunchy. Then, add the laksa paste and cook, stirring, for a few minutes until fragrant.

 

3. Add the chicken stock and palm sugar, stir to combine, then bring to a simmer.

4. Add chicken pieces, return to a simmer and cook for a few minutes. Then, add the coconut milk, fish balls and tofu puffs and gently stir and continue to simmer. 

5. Add the prawns and bean sprouts, until the sprouts are heated through.


6. Place noodles in a large bowl and pour enough boiling water to cover, then stand for 2 or a few minutes until the noodles are softened. Drain well and leave for a few minutes for noodles to dry. 

7. Divide the noodles, and pour laksa broth among bowls. Scatter over fried shallots and mint leaves or laksa leaves. Serve immediately with lime wedges.