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Laksa Lemak

I have been looking for a laksa recipe that's true to the laksa that I normally eat back home. But because there are so many versions of laksa, it can be rather painstaking the search for the REAL recipe. Real only because to me, that is the laksa version I prefer and painstaking because I have to mentally figure if the recipe I'm reading will yield what I'm looking for. I'm a no fuss person. So to go through the hassle of preparing a dish only to discover that it's the unreal thing can be devastating. Well a little dramatic but it can be devastating specially when you are all psyched to devour that dish you've been waiting for what seems like eternity. Finally my efforts paid off. This is the recipe of THE laksa I've been looking for and it sure made my Eid celebration a lot merrier. It was so good we didn't even need the sambal goreng (fried chili paste) to enhance the taste so I put this recipe right at the end of this page.

I've made some changes and added my own substitutions and shortcuts to the original recipe.

Laksa Lemak
Prawn Stock
20 large tiger prawns
1Tbsp peanut oil
1.5 liters water

Rempah/Spice Paste
15 shallots
6 garlic cloves
1tbsp ground dried chili paste (makes a very mild gravy)
10 candlenuts
3 lemongrass stalks, sliced into small pieces
Fresh tumeric, 1 thumb-length piece
Galangal, 1 thumb-length piece
1 1/2tbsp coriander powder

1Tbsp belachan (shrimp paste)

4Tbsp dried shrimp, soaked till soft and drained
6Tbsp peanut oil
600ml coconut milk or 400ml coconut milk and 200ml evaporated milk
1Tbsp salt, or more
2Tbsp brown sugar

500gm fresh laksa noodles or spaghetti

Toppings
20 raw prawns, shelled and de-veined (left from making prawn stock)
Large handful of beansprouts

Fishballs

Scallops
2 squares of firm tofu, deep fried until crispy - drain  

Boiled quail's eggs
Large handful of finely shredded cucumber
Handful of finely shredded laksa leaves (daun kesom) or Thai basil 

For the prawn stock: 

Only the heads and shells are needed for the stock. Heat the oil over a medium flame in a stockpot. Stir fry the prawn heads and shells till bright orange and slightly caramelised. Add the water and bring to the boil. Turn heat down and simmer gently for 1 hr. Strain and reserve.

For the rempah/spice paste: 

Put all the ingredients for the spice paste in a blender. Add water a little at a time until the ingredients are blended to a thick paste. Wrap the shrimp paste in a small square of aluminium foil and toast it over a small flame in a dry pan until aromatic - about 2-3 minutes. Unwrap, add to spice paste, and incorporate. 

For the laksa broth:  

Grind the softened dried shrimp to a fine powdery consistency. Set aside. Heat the oil in a large saucepan over a medium flame until fairly hot. Add the rempah and fry for about 10 minutes - be patient and stir constantly until the paste becomes thick, fragrant, several shades deeper, and the oil separates from the paste. When the paste is sufficiently cooked, add the ground dried shrimp. Stir for 1 minute. Add the reserved prawn stock, coconut milk, salt and sugar. Slowly bring to a simmer. Simmer uncovered for a few minutes, adjusting seasoning with more salt or sugar as needed. When broth tastes right, turn off heat, cover, and set aside.

Cook pasta according to package directions. If prepared beforehand, pour some olive oil and toss  well to prevent the spaghetti from clumping together. Using the same pot, bring some fresh water to a rolling boil. Blanch whole prawns until cooked, about 2 minutes. Lift out with a slotted spoon and split in half lengthwise. In the same water, scald bean sprouts, fishball, and scallops in separate batches for 10 seconds each, lifting each out with a slotted spoon. Set aside. Cucumber and laksa leaves should be shredded as close to your serving time as possible.

To serve: Portion noodles and beansprouts between deep bowls. Top each bowl with prawns, fishcake, taupok, quail's eggs, and cucumber. Bring laksa broth to the boil. Ladle boiling broth into waiting bowls. Scatter the shredded laksa leaves on top and serve immediately. Let diners help themselves to the sambal. 

 

These are some tips to reduce the hassle of all that pounding the recipe calls for.

1) I have a ready made stash of ground dried chili. All you need to do is cut the chili into think strips slantwise. Shake off the seeds and remove them. Then soak the chili in hot water until soft. Blend with a little water , 1 clove of garlic and about a tablespoon of oil. Refrigerate or freeze until required. It can last for about 2 months.

2) Instead of pounding all the ingredients use the blender. Just remember not to add too much water. You don't want a very wet paste. It should resemble a paste that you would attin if you pounded the ingredients.

3) If you're concerned about the amount of coconut milk the recipe calls far, replacing part of the coconut milk with evaporated milk is a possible alternative.

To Serve: Sambal Goreng (optional)
3 garlic cloves, peeled and minced
2 candlenuts, chopped
10 shallots, peeled and minced
10 dried red chillies, soaked till soft and minced
1Tbsp tamarind pulp soaked in 100ml water
3Tbsp peanut oil
1Tbsp tomato puree
1 tsp salt
1Tbsp gula melaka (palm sugar)

For the sambal goreng/ fried chili paste (this can be made several days in advance): Pound the garlic with mortar and pestle to a pulp. Pounding each ingredient till incorporated before adding the next, pound the candlenuts, shallots and chillies. Set paste aside. Strain the tamarind water; reserve the liquid and discard the seeds left in sieve. Heat oil in medium saucepan over medium heat till fairly hot. Add reserved paste, turn heat down to low, and slowly fry for about 10 minutes until thickened, a deep ruddy brown, and the oil separates from the paste. Be patient; the spices must be adequately cooked to mellow and lose their raw taste. Now add the reserved tamarind water, tomato paste, salt and sugar. Stir constantly over a low heat until reduced to a jammy consistency, adjusting seasoning to taste. Scrape into a bowl. Cool. Chill till needed.

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