Laksa

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Blend soaked chillies, lemongrass, galangal and shrimp paste into a paste. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

3. 3

   Fry the paste in oil until darkened and aromatic. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

4. 4

   Add stock and coconut milk; simmer gently. Keep only small bubbles breaking the surface and begin checking after 23 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

5. 5

   Poach prawns and warm tofu puffs in the broth.

6. 6

   Divide noodles and sprouts into bowls, ladle over soup and add laksa leaves.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.