Authentic Peranakan Pot Laksa |
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Ingredients: (Serves 4-6) 600 gram Laksa noodles 3 Large Fried Fish cake 500 gram big Prawns - wash, remove intestine, soak in sugar water, slightly fry with salt. 1 bunch Kesum leaves 100 gram boiled Clams 300 gram Bean Sprouts 1 Cucumber 30 fresh Chillies Gravy Ingredients: 6 Candlenuts 6 stalks Lemon Grass 5 cm piece turmeric 10 dried Chillies 300 gram Shallots 2 tbsp toasted Shrimp paste 4 clove Garlic 2 tsp Peppercorns 30 gram Dried Prawns 1 tbsp Coriander Powder 3 cup of Coconut Milk 5 cup Water Salt to taste 10 tbsp Oil 200 gram Galangal Method: 1. Cut the cucumber into 4 cm lengths. 2. Pound the chillies until fine. 3. Remove the tail of bean sprouts and scalded. 4. Scrape off turmeric and galangal skin and slice roughly. 5. Remove the outer part of lemon grass and left the inner white part and slice thinly. 6. Cut in the middle of dried chillies and remove the seed. Soak in the hot water for 10 minutes. Drain and slice the chillies roughly. 7. Wash and drain the candlenuts. 8. Peel and garlic and shallots and slice thinly. 9. Pound the dried prawns finely. Set aside. 10. Pound galangal, candlenuts, lemon grass, turmeric, shallots, shrimp paste until fine. Set aside. 11. Heat a pan with 10 tbsp oil, add in pounded ingredients and dried prawn and fry until fragrant. 12. Add in coriander seeds and coconut milk, stir fry with low frame for about 30 minutes. 13. Bring to boil and set aside with switch off the fire. 14. For serving, place laksa noodles, bean sprouts on a bowl. Pour in the boiling hot gravy. Top up with clam, cooked prawns, fish cake, shredded cucumber, shredded kesum leaves and some pounded chillies. |
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