I know I’ve posted various iterations of this recipe in the past; this one has been adapted to reflect the steps and ingredients I used during the TAFE NSW Open Day Masterclass I ran last week.
Serves 8
Laksa Nyonya Recipe
INGREDIENTS:
- 2 cups onion, quartered
- 1/3 cup garlic cloves
- 4 Tbsps minced galangal
- 2 Tbsps minced turmeric
- 1 1/2 cm slice belacan (shrimp paste)
- 2/3 cup soaked dried shrimp
- 8 inch length of lemongrass
- 2 cups chilli paste (from soaked, blended dried chillies, or mild fresh chillies)
- 1/3 cup sugar
- 1/2 cup chicken stock granules*
- 300 ml vegetable oil
*Preferred brand is Knorr and acceptable substitute is 1 chicken stock cube per 1 Tbsp chicken stock granules
METHOD:
- In a food processor or Thermomix/Thermocook, blend all spice ingredients until smooth
- Transfer into pan and fry on low to medium heat until most of the moisture has evaporated.
- Add oil and fry until it separates and mixture is lightly browned.
- Add chicken powder and sugar and cook until dissolved.
- Store in jars and refrigerate until use.
- To make laksa soup, combine 1 cup paste with 1.4L water or stock plus 600ml coconut cream.
- Bring to a boil, adjust flavour (add more paste if necessary), then pour over separately blanched noodles, vegetables, meat, seafood etc. Top with laksa leaves and serve.