Laksa lemak
Noodles in a coconut broth built on a rempah paste, with prawns and tofu. The paste is fried until the oil separates.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the dried chillies in boiling water for fifteen minutes, then blend them with the shallots, lemongrass, galangal, turmeric and belacan to a smooth paste.
Fry the paste in the oil over medium heat for fifteen minutes, stirring. It is ready when the oil starts separating and rising at the edges.
Pour in the stock, bring it to the boil and simmer ten minutes. Add the prawns and tofu for three minutes.
Add the coconut milk and warm it through without letting it boil hard. Season.
Divide the cooked noodles between bowls, ladle the broth over and serve the sprouts, cucumber and lime alongside.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Alpha from Melbourne, Australia · CC BY-SA 2.0