Cook laksa today. Give a big bowl to a good friend and hope she likes it. It has been like at least 5 or 6 years since I last had home-made laksa. Going to feed my relatives with them tonite. Heehee.
20 small onions (shallots)
30 gm langkuas (blue ginger)
2 stalk lemongrass (sliced the white part)
10 gm balachan
4 tbsp chilli paste* (grinded from dried chilli) - more if you like it more spicy
½ inch of yellow ginger or ½ tbsp of yellow ginger powder
1 tbsp coriander powder
100 gm dried shrimp (grinded)
1500 ml of thin coconut milk
500 ml of thick coconut milk
1 tbsp salt
2 tbsp sugar
Laksa noodles/yellow noodles
Some laksa leaves (finely cut)
Hardboil eggs/quail eggs
1. Put paste ingredients into a blender with some water and blend it until fine.
2. Heat up abt 5 tbsp of oil in a wok and fry chilli paste until fragrant. Add in all the coconut milk and seasoning. Add in tau pok and bring to a boil.
(Note: The thickness of the gravy depends on individual. Adjust the thin and thick coconut milk to your own liking. Adjust salt and sugar to taste also. The amount given here is just a rough guide.)
* Soak dried chilli in hot water until soft. Grind it into a paste.
I have also made some glass jelly with mixed fruit cocktail dessert to go with the laksa. Have some spicy laksa, then down it with some cooling glass jelly dessert. The perfect match.