300g prepared cuttlefish, cut into bite-sized pieces, scalded
Ground spices (A):
4 cloves garlic
4 candle nuts (buah keras)
3 stalks lemon grass
4cm fresh turmeric
1 tbsp chilli paste
2 tbsp fish curry powder
2 tbsp meat curry powder
1 tsp belacan stock granules or 1 sq cm of belacan
1 1/2 grated coconut (add 2.5 litres of water to squeeze out general coconut milk)
4 tbsp oil
1/2 tbsp salt or to taste
1 tbsp chopped rock sugar
1 tbsp chicken stock granules
3 tbsp fish sauce
Small limes, halved
Heat oil in a deep saucepot. Saute ground spices (A) and combined ingredients (B) until fragrant and oil rises to the top.
Add in crabs. Fry till crabs are cooked, dish out and set aside.
Pour in general coconut milk and simmer laksa stock gently over low heat until just boiling.
Add prawns and cuttlefish. Cook until prawns have changed colour and cuttlefish is just cooked. Dish out. Add seasoning to the soup stock.
To serve: arrange noodles in individual bowls. Top up with a prawn and a piece of crab, some pieces of cuttlefish and some beansprouts. Pour a ladle of soup over. Add a sprinkling of each garnishing ingredient. Serve hot to your guests.