Recipe Ingredient
- (A) Ground ingredients:
- 8 shallots
- 4 cloves garlic
- 2cm knob fresh turmeric root
- 2 candlenuts (buah keras)
- (B):
- 4 tbsp tom yam paste
- 1 tbsp meat curry powder
- 2 stalks lemon grass, lightly smashed
- 3–4 kaffir lime leaves, torn
- (C):
- 500g large prawns, shells retained
- 3 flower crabs, cleaned and cut into bite-sized pieces
- 8 pieces taupok, halved
- 1½ coconuts, grated and add only the white portion to enough
- water and squeeze to obtain 2l coconut milk
- 1.5 kg fresh laksa noodles
- Seasoning:
- 1–2 tbsp sugar or to taste
- 2–3 tbsp fish sauce or to taste
- Salt to taste
- 1–2 tbsp fresh lime juice
- Garnishing:
- 150g bean sprouts, tailed and scalded
- 1 cucumber, peeled and shredded
- Some mint leaves
- Sliced red chillies
- 2 wild ginger buds finely sliced
Instructions
- Heat 3 tablespoons oil in a deep pot and fry ingredients (A) and (B) until aromatic and oil rises.
- Pour in coconut milk and cook to a low simmering boil. Add the prawns, taupok and crabs. Add seasoning to taste.
- To serve, arrange the noodles in a bowl or deep plate and pour the gravy stock over. Top with a little of each of the garnishing ingredients.
