CC license



Ingredients:     

  • 1 tablespoon of dried shrimps   
  • 1 stalk of finely chopped and crushed lemon grass    
  • 2 quartered ripe tomatoes   
  • 2 tablespoons of fish sauce   
  • 5 quartered fried bean curd   
  • 4 laksa curry leaves    
  • 720 ml (3 cups) of seafood - prawns, fish, shellfish etc   
  • 500 ml (2 cups) of chicken stock   
  • 1 teaspoon of salt   
  • 1 can of coconut milk   
  • thick rice noodle   
Rempah* (flavour base)   
  • 2 thinly sliced Shallots   
  • 2 tablespoons Candle nuts   
  • 2 teaspoons Garlic   
  • 1 teaspoon of Tumeric   
  • 4 Dried Chillies   
  • Splash of oil

   
Directions:

  1. Any type of seafood can be used or you can substitute seafood for vegetables, meat or poultry.
  2. In a hot frypan add a splash of oil and then fry up the Rempah flavor base until golden brown. Remove from pan and crush to a fine paste with a mortar.
  3. Add a little coconut milk to make into a thin paste.
  4. Reheat the pan and quickly stir fry the fish or meat, using the remainder of the juices in the pan.
  5. Add the stock and rempah paste and bring to boil.
  6. Simmer and add the coconut milk and season with fish sauce.
  7. Add the tomatoes, bean curd and other ingredients.
  8. In another bowl cook the noodles as per instructions on packet.
  9. Add the cooked noodles and simmer for a further 5 minutes until serving.

Garnish with some chopped coriander and dried shallots.

Note: Rempah*.
Rempah is a generic term for a blend of flavourants similar to the curries or Nam Priks of Thailand, the kroeung of Cambodia and the Masala of India. Rempah can be blended from spices,,herbs and nuts or any one or two of these three groups. Different Rempahs have different ingredients and a different flavour. Generally any excess can be stored frozen in useable divisions frozen for at least 6 months. They don't store well at room temperature and if they are moist they would tend to rot. Refrigeration of a blended rempah doesn't increase the useability period beyond a couple of days.
Many rempah don't have a specific name but simply a list of the ingredients. Sometimes without even relative amounts. An experienced Indonesian, Malaysian or Singaporean simply knows by gut reaction how much of each to add and how much to add to the pot   !!!