How To Turn Premix Spice Blends Into A Paste
Using a mortar and pestle or food processor, pound or blend 260g of chopped onions with 120ml water and 150g of spice blend to achieve 530g of spice paste.
530g of spice paste produces approximately 3 litres of Traditional Laksa gravy.
Store freshly made Traditional Laksa paste frozen, thawed spice paste to be cooked within a week.
A Guide on How to Cook Traditional Laksa for 5 – 6 pax
Prepare:
260g Traditional Laksa Paste
6 tbsp cooking oil
100g dried shrimps soaked in water for 2 mins then mince
1 handful of fresh laksa leaves chopped a.k.a Vietnamese coriander
6 dried beancurd puffs (optional)
1 handful of beansprouts blanched
10-12 fresh prawns
1L water
200ml coconut cream
blanched rice vermicelli/udon noodles
Directions:
1. On medium-low heat, stir-fry dried shrimps with 1 tbsp of cooking oil for about 5 mins and set aside.
2. On medium-low heat, stir-fry spice paste with cooking oil for 15 mins.
3. Add dried shrimps, water and beancurd puffs, and allow the gravy to simmer for 15 mins.
4. Add prawns and stir in coconut cream after all the prawns are cooked, and allow the gravy to boil before turning the heat off.
5. Pour laksa gravy over blanched noodles and garnish with fresh laksa leaves.
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