Malaysia Recipes – Florence Tan’s Laksa Melaka - PILOT GUIDES

Ingredients

• 20 dried large chillies soaked in warm water for a few minutes and drained
• 30 shallots peeled
• 5 large cloves of garlic peeled
• 6-8 candlenuts (alternatively, use macadamia, brazil, hazelnuts or almonds)
• 2.5 cm peeled and chopped turmeric root or 1 heaped teaspoon dried turmeric powder
• 3.5 cm peeled and chopped galangal or possibly ginger
• 5 stalks stripped and chopped lemon grass
• 3 cm cube of belancan (crushed dried shrimp paste)
• 500 ml coconut cream (or use fresh grated coconut and water
• 1.25 litres of thin coconut milk.
• 100 gm dried anchovies (experiment with fish sauce or stock cubes if you can’t find these)
• 150 ml cooking oil
• 400 gm small raw shrimps – cleaned and de-veined
• 3 stalks of polygonum (kesum) asian mint leaves.
• 15 pieces of tofu puffs roughly chopped into 2.5 cm pieces
• 30 fish balls (from a chinese supermarket – alternatively use 300 gm shredded cooked chicken)
• 2 anchovy or fish stock cubes
• salt to taste (around 2 teaspoons)
• 400 gm bean sprouts – quickly blanched and refreshed in cold water.
• 300 gm rice vermicelli (noodles) blanched in boiling water for 2 minutes and drained
• 1 kg fresh cockles, cleaned and scalded in boiling water for 3 minutes, drained and shelled. or approx. 300 gm cooked fresh cockles or small clams.
• 1 large cucumber, peeled, seeded and sliced in very long fine strips
• 12 large red chillies pounded with a little sea salt
• 3 large red chillies sliced
• 2 stalks of de-stalked and finely shredded polygonum (kesum) leaves