Malaysia Recipes – Florence Tan’s Laksa Melaka

Name: Malaysia Recipes – Florence Tan’s Laksa Melaka
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 1/2 cm peeled and chopped turmeric root or 1 heaped teaspoon dried turmeric powder; 3 1/2 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 1/4 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

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Explore the flavors of Malaysia with Florence Tan’s authentic Laksa Melaka recipe. Serves 6, cooks in 1 hour. Enjoy a blend of chili, coconut, and shrimp in this aromatic dish.

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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 1/2 cm peeled and chopped turmeric root or 1 heaped teaspoon dried turmeric powder
3 1/2 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 1/4 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