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[ Noodles
in
Spiced
Coconut
Soup
]
INGREDIENTS
:
- 2 lb fresh yellow egg
[chow mein noodles]
-
2 lb fresh shrimps, save shells to make 2 cups shrimp stock
-
1 onion, quartered
-
4-6 cloves garlic, smashed
-
3-4 tbsp peanut or vegetable oil
-
10 sprigs laksa leaves [Vietnamese mint, Holy mint or Polygonum odoratum] [Substitute: fresh mint sprigs]
-
4 stalks lemongrass, trimmed and bashed
- 4 sprigs curry
leaves [optional]
-
Salt and pepper
-
1-1½ tbsp sugar
-
2 cans
coconut milk
- 8 cups water
-
4 pieces dried tamarind skins [asam gelugor] [Substitute: ½ cup key lime juice]
-
4 tbsp or to taste,
chili paste
- 20
shallots
-
2 tbsp coriander seeds
- 1 inch fresh turmeric
root [lengkuas], sliced
- 2 inch fresh
galangal [lengkuas
in
Malay], sliced
- 1 tbsp
belacan, also spelt belachan or blacan [dried shrimp paste]
[Items in red to be ground or
blended]
FYI : Laksa Lemak is also
referred to as 'Nyonya Laksa' or 'Nyonya Laksa Lemak', and also 'Laksa Siam' in
Penang.[ Nyonya is
sometimes spelt Nonya].
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Ingredients for Garnishing :
-
cooked shrimp [from making the stock]
-
4 cups fresh bean sprouts
- 4 tbsp shallots,
sliced thinly, fried golden brown
- 2 cups seedless
cucumber, finely shredded
- 1 fresh pineapple, cut into
thin strips [Substitute: 4 to 6 oz canned pineapple]
- 2 red onions, very thinly sliced
- 3 torch ginger [bunga kantan], finely chopped [optional]
- 4 red Serrano
chilies, seeded, finely sliced [optional]
- 10 sprigs fresh mint
leaves, stems discarded
- 12 kaffir limes, cut into
halves
To Prepare :
-
Using a mortar & pestle or
blender, grind chili paste,
belacan, galangal, turmeric root, shallots and coriander seeds into a paste
-
Peel shrimp, save shells, roughly pound shrimp shells [if preferred, set aside a few
shrimps in the shell, for presentation]
- In a stockpot
add onion, garlic, 2 cups water, simmer 15-20 mins to extract maximum flavor, strain, discard shells
-
Add shrimp to stock, cook until just opaque, remove shrimp with a slotted spoon, set aside for garnish [if preferred, cook a few shrimps in the
shell, for presentation]
-
Heat
wok,
add peanut or vegetable oil, add ground paste, stir-fry
until quite toasted and oil starts to ooze from paste - do not burn!
-
Add shrimp stock, bring to a boil, simmer rapidly 3 mins, then transfer
into a stockpot
-
In the stockpot,
coconut milk
, the rest of the water, lemongrass stalks, sugar, dried tamarind skins [asam gelugur ], curry
leaves [optional], and season with salt and pepper
-
Simmer on med heat for 20-30 mins
-
Do a taste for salt and sugar, add accordingly and keep soup hot on low heat, for serving
-
Using a sieve, blanch noodles in hot water to warm up noodles
-
Assemble individual serving bowls - put some
bean sprouts into a bowl, followed by a handful of noodles, ladle piping hot
soup over noodles and garnish with a little of each - fried shallots, cucumber, pineapple, onions, mint leaves, torch ginger [optional], red Serrano chilies [optional] and a lime half
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