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Laksa Paste Recipe
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| JUN 10, 2011 BY AK 2 COMMENTS POSTED UNDER: LAKSA RECIPES, RECIPES This laksa paste was inspired by Alan Woo from LaksaMe after seeing his demostration at the Malaysia Kitchen at the Melbourne Good Food and Wine show in Melbourne. And although he didn’t give away all his secerets he did say that laksa is region and specific to each cultures base food groups, thus lending itself to many versions of the same dish.. Makes: 320g (1 ) cups Prep: 15mins (+20mins cooking time) 6-8 long dried red chilies 8 purple (Asian) shallots, coarsely chopped 5 candlenuts 3cm-piece fresh galangal peeled coarsely chopped | |
| 2 | stems lemon grass, pale selection only, coarsely chopped |
| 6 | 8 long dried red chilies |
| 8 | purple (Asian) shallots, coarsely chopped |
| 5 | candlenuts |
| 3cm | -piece fresh galangal peeled coarsely chopped |
| 2 | coriander root |
| 4 tbs | peanut oil |
| 1 tsp | finely grated fresh turmeric Or 1 tsp ground turmeric |
| 1 tsp | shrimp paste |
| 1 tsp | tamarind paste |
| 1 | garlic clove, coarsely chopped |
Gather your ingredients & put chillies into a bowl and submerge in water, coarsely chop shallots & put aside.
Using a pestel and mortar pound candlenuts down and put aside, do the same with the galangal, lemon grass, garlic, and turmeric (if its fresh)
Add the soaked chillies, the shrimp and tamarind paste (and the ground turmeric if you did not use fresh turmeric) this should ended up in quite a beautiful smelling toxic looking paste doesn’t matter if its still a bit rough but as long as you have given it a good pounding.
Now heat up your wok so that it’s smoking hot and add your peanut oil. Once hot, throw in the chopped shallots and the paste and cook off until everything is cooked through, if you need to add extra peanut oil do so it is the oil that protects the laksa paste from being burnt so more is better at this stage …
Once its nice and soft, remove from heat, place in a heatproof bowl and allow to cool. Once cool, place in blender and blend it all into a nice smooth paste….
This is the base of your lakes paste. Put it aside & get all your other ingredients ready to go.
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