Makes 4 generous sized bowls
1/4 cup vegetable oil
4 tbsp chili paste
4 clove garlic
3 stalks lemongrass (sliced)
1 cm galangal (from the ginger family)
8 candlenuts
1 cm fresh turmeric
2 tbsp coriander powder
1 tbsp shrimp paste (belacan)
2 x 400ml tins coconut milk
1 large chicken breast, cooked and shredded or
8 large prawns peeled, de-veined and cooked for a very short time
Additional extras (optional): fish balls, tofu, mint, chopped chili, bean sprouts, rice noodles (Vermicelli) or Hokkien noodles all make excellent additions.
1 Blend chili paste, shallots, garlic, lemongrass, galangal, candlenuts, turmeric, coriander powder and belacan in a food processor until smooth.
2 Heat oil and fry paste till fragrant.
3 Add coconut milk (approximately 600 ml to start) and bring to boil before lowering to a gentle simmer.
4 Add salt & sugar to taste, and either add water or more coconut milk to achieve desired thickness.
5 Add chicken or prawns plus any of the additional extras – serve and enjoy!
6 When the Laksa is cool, refrigerate and only re-heat the amount needed.
Ipoh Laksa
738 Main Street
Kangaroo Point
Ph: 07 3891 2777
