NONYA LAKSA LEMAK ε»ζ²™πŸœπŸœπŸœ

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The last time I made this laksa was at least 10 years ago. To celebrate my bestie birthday today, I decide to have laksa for lunch, the original plan was to buy Hai’s instant laksa paste, but when I went to the shop they don’t carry Hai’s, i really don’t feel like driving 25 mins up North to buy the paste, so I dig out this recipe and try to make it myself. I need to make quite a few modification because I can’t find some of the ingredients over here, things like wet chili paste and fresh coconut that are from Singapore wet market, and of course the star of Laksa – FRESH COCKLES are also missing 😭😭😭 so so sad! And guess what, my uncle who eats it give a PASS!πŸ˜…πŸ˜…

16-20 servings 

Ingredients A

1 1/2 kg Laksa Beehoon 

1 kg bean sprout
15 pcs tau pok (rinse with hot water, cut into one inch strips) 

1 bunch laksa leaves 

1 1/2 kg fresh grated coconut (squeeze for 2 1/2 cups thick milk, 15 cup thin milk) 

 4 1/2 tbsp sugar or to taste 

1 tbsp + 1 tsp salt or to taste 

1 tsp soya sauce or to taste 

For Garnish

6 pieces of fish cake – slice 

1 packet cockles – without shell 

Chopped laksa leaves 

 Hard boil eggs – slice (optional) 

Cooked prawns (optional) 

Cooked chicken breast – shredded 

For Chili paste (Rempah for laksa) (to be prepare one day in advance)
120g dried shrimps (soak in 3 cups of hot water . Save the water for the gravy) 

300g shallots 

25-30 pieces of dried chili (soaked and seed remove) 

8 stalks of lemongrass (use only 4 inch from bottom, sliced it – this will help to break down the fibre) 

8 candlenuts (soak in hot water, cut into half) 

150g galangal (blue ginger)
30g turmeric (yellow ginger) 

3 tsp garlic paste 

40g belachan 

6 tbsp wet chili paste (I replace with A1 curry paste)

1 1/2 tbsp coriander powder 

1 cup cooking oil 

1 tsp salt 

Method for the Rempah

In a non stick pan (I use happycall) toast the Belacan till dry and powdery, remove and set aside ο»Ώ

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Grind the dried prawns till fine, remove to bowl (thermomix 10 sec/speed 5 scape down the sides and another 5 sec/speed 5) 

Grind shallots, dried chili, lemongrass, candlenut, galangal, turmeric, garlic and belachan till fine (Thermomix 1 min / speed 5) 

Add in the coriander powder and the chili paste and mix well (45 sec/speed 10) ο»Ώ

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Heat oil in a non stick wok, add in the dried prawns and fry till fragrant ο»Ώ

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Add in the Rempah and fry till fragrant.

Add in the dried prawns water and salt and bring to boil, then reduce heat to low and simmer for 30 mins ο»Ώ

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Method for the gravy

In a big pot, put in the thin coconut milk, laksa leaves and Rempah and bring to boil 

Add tau pok and simmer for 20 mins 

Add in thick coconut milk, salt and sugar to taste
Do not cover the pot or coconut will curdle ο»Ώ

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To serve

Boil laksa Beehoon separately in another pot till cooked, remove and set aside 

Blanch the bean sprout and set aside
In each separate bowl, place some Beehoon, bean sprout and top with garnish and serve with pipping hot gravy.

Personal note

I keep the water from boiling the chicken and prawns as part of the gravy and top up with fresh milk, so prawn stock plus milk total is 12 cups. I use half of the Rempah, use karfa lime leaves as no laksa leaves. Use 300ml Kara coconut cream

or use fresh coconut milk, you will need 625ml for thick milk, and for thin milk you will need 1250ml of thick milk to mix with 2500ml of water)

If only cooking for 4 person, spilt the Rempah into 4 portion (about 320g of Rempah) one portion serve 4 person (500g chicken stock with 400ml kara coconut milk, 1 1/2 tsp salt, 1 1/2 tbsp sugar, 1/2 tsp light soy sauce)

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