Thursday, 14 April 2011



180 ml vegetable oil
1000 ml coconut milk - santan cair
100 ml coconut cream - santan pekat
½ kg fresh prawns - remove shell (keep) and coarsely chopped
Handful laksa leaves - chopped
Handful corriander leaves - chopped
1 large Onion
20 Fish Balls
20 Bean Curd Puff (Taupok)
Salt and sugar to taste

Paste Ingredients - to be finely grounded..
20 Shallots
6 lemongrass - shreded
10 red chilies half - seeded
4 Kaffir lime leaves - shredded
2 cm galangal - sliced
4 cm fresh ginger - sliced
½ cup dried shrimps - soaked in hot water
1 fresh turmeric - sliced
15 candlenuts (buah keras)
2 tbsp dried chili paste - soften 6 dried chilies in hot water - drain and blend
2 tbsp coriander powder (serbuk ketumbar)
Water to blend

2 fish cakes - blanched and sliced
300 gm egg noodles or rice noodles or vermicelli rice noodle
30 gm prawns - blanched
30 gm cockles - blanched
1 hardboiled egg - sliced into halves
½ calamansi lime (limau kasturi) - for each dish
1 cucumber- finely sliced
Handful of raw bean spouts (tauge)
Chili based sauce (Sambal) - to taste

1. Heat oil and fry the paste until fragrant on low heat for 10mins until the oil appears on the surface.
2. Add in the fresh minced prawns. Bring to a simmer, then lower heat.
3. Add in chopped laksa leaves and coriander leaves. Mix well.
4. Add in coconut milk, and season the laksa with salt and sugar. Add in fish balls, bean curd puff (Taupok), and simmer the laksa for 20 minutes or until oil appears on the surface.
5. Serve the laksa paste with the ingredients for garnishing.

Note : This laksa can be prepared by using chicken instead of prawns or a combination of both. Always tastes better when prepared a day before it is served.
laksa peranakan..

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