INGREDIENTS
Curry Paste :
- Onions, Shallots, Garlic, Chillies, Chillies Boh, soaked Dried Shrimps, all blend into paste.
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The Yellow paste includes : Turmeric (yellow ginger), Galangal (Blue Ginger), LemonGrass and Candlenuts (Buah Keras).
Noodles and Side Condiments :
- Yellow Mee (Egg Noodles), Santan (Coconut milk), Curry leaves, Steamed Chicken (or poached), BBQ pork, Bean Curd Puffs, Fish Cakes and Bean Sprouts.
Seasoning :
- Salt and Sugar. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
METHOD
Start by sauteing the paste mixture a generous amount of oil, till Oil separates and raise to the top – abt 30 mins. Set aside. U can do this way in advance, in large quantity and store in the Fridge for future cooking.
Saute some the paste with some Curry leaves till aromatic. Add water and bring to boil, simmer a while – abt 15 mins. Sieve the soup. Bring to boil again. Add Santan, Bean Curd Puffs and sliced Fish Cakes, add Seasoning Ingredients. Bring to boil on medium/low heat. Your Curry soup is ready.
To serve, quickly poach some Yellow Mee with some Bean Sprout – just a minute or so. Ladle the Curry soup with all the Side Condiments over it and ur bowl of delicious, rich “Curry Laksa” is ready to be served hot.
