How to Make Laksa Paste and Rendang Curry Paste

#TelstraFail – Season 2, Episode 2

In Episode 1 of Season 2, I signed up for a new Telstra service because of my burgeoning need for more livestreaming data.

Since then, my connection has dropped out mid-stream each time I’ve connected to the Netgear Nighthawk M1 modem that comes with it. In the Live Asian Kitchen preceding this one, I wanted to see if it was the sim card that was playing up, by using it in a different modem. No dropouts, which ruled out the sim card.

In Episode 2, I wanted to be sure it wasn’t a Telstra network issue, the fix for which had coincided with the sim card switch. So I switched the sim card back into the Netgear Nighthawk M1.

Big mistake.

I ended up with a 7-part Live Asian Kitchen, which means my connection dropped out 6 times over the course of 2 hours.

Laksa Paste


  • 250g fried shallots
  • 3 Tbsps galangal powder
  • ¼ cup belacan granules
  • 1 Tbsp turmeric powder
  • 250g dried shrimp, soaked and minced
  • 3 cups chilli paste from soaked and pureed big chillies
  • 125g minced lemongrass
  • 1 ¼ cups sugar
  • 1 ¾ cups chicken powder
  • ⅔ cup minced garlic
  • 1L water
  • 900ml oil


  1. Mix all the ingredients into a paste, except the oil.
  2. Add oil, then saute for 15 minutes.
  3. Remove from heat and store refrigerated for 6 weeks or in freezer for up to 6 months.
  4. To use, reconstitute 1 cup laksa paste with 1 ½ L water or stock and 500-600ml coconut cream. Bring to a simmer, remove from heat then pour over separately poached noodles and garnishes.

laksa paste-jackie-m-blog

Rendang Paste


  • 400g fried shallots
  • 250 meat or rendang curry powder
  • 5 Tbsps chicken powder
  • 5 Tbsps sugar
  • 5 Tbsps minced garlic
  • 200g minced lemongrass
  • 160ml soya sauce
  • 1 Tbsp hot chilli powder
  • 200ml sugar
  • 800ml water
  • 500ml oil


  1. Combine all ingredients except oil, to make a paste.
  2. Heat oil in saucepan, then add curry paste ingredients. Saute until oil separates and remove from heat.
  3. Paste will keep in refrigerator for up to 6 weeks and in freezer for up to 6 months.
  4. To make 1kg beef rendang, use ⅕ portion of this paste with 1kg diced beef; simmer with 200ml coconut cream and 800ml water. Cook until meat is tender and of a semi-dry consistency, adding more liquid along the way if required.


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