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:

1. In a food processor or Thermomix/Thermocook, blend all spice ingredients until smooth
2. Transfer into pan and fry on low to medium heat until most of the moisture has evaporated.
3. Add oil and fry until it separates and mixture is lightly browned.
4. Add chicken powder and sugar and cook until dissolved.
5. Store in jars and refrigerate until use.
6. To make laksa soup, combine 1 cup paste with 1.4L water or stock plus 600ml coconut cream.
7. 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.

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