马六甲辣沙 Laksa Melaka

i

最近一次回马六家时没有吃到laksa，好像有点遗憾。

于是回来后，在 这里买了一碗来吃。

$13.80一碗面为我来说是有点贵，

但是在这里普遍上都是这个价钱，不能怪。

想着自己煮来吃的话，不但经济又能喂饱整家人。

再来，家里的daun kesum尤其长得特别茂盛，

更加让我欲罢不能。

以前想煮laksa，还得到处去找这香香的叶子，

现在现成的一大堆，不动手真的说不过去了。

可惜的是缺了个主角 ～蚌，实在美中不足。

不管了！

来吧！我老公的最爱；

就当宠宠这暂时闲赋在家的失业男人吧。

Recipe refers to : 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
• 2.5 cm peeled and chopped turmeric root or 1 heaped teaspoon dried turmeric powder
• 3.5 cm peeled and chopped galangal or ginger
• 5 stalks stripped and chopped lemon grass
• 3 cm cube of belancan

Additional Soup Ingredients:

• 500 ml coconut cream
• 2 litres of water.
• 100 gm dried anchovies
• 150 ml cooking oil
• 300 gm small prawns – cleaned and de-veined
• 3 stalks of polygonum (daun kesum) 
• 15 pieces of tofu puffs , cut half
• 20 fish balls 
• 2 anchovy or fish stock cubes
• salt to taste (around 2 teaspoons)
• 300 gm bean sprouts – quickly blanched and refreshed in cold water.
• 300 gm rice vermicelli (noodles) blanched in boiling water for 2 minutes and drained

Garnish – Ingredients:

• 1 large cucumber, peeled, seeded and sliced in very long fine strips
• 2 stalks of de-stalked and finely shredded polygonum (kesum) leaves

Method:

1. Prepare the stock by adding dried anchovies to 2.5 litres of water and bring to the boil, simmering for 30 minutes to reduce to 2 litre stock. Strain and set aside.
2. Blend all the paste ingredients into a smooth paste with an electric blender.
3. Heat 2 tablespoons of cooking oil in a wok until almost smoking and add the paste. Fry the paste until fragrant. Stir in the anchovy stock and a bunch of whole laksa leaves. Simmer for 7 minutes, stirring regularly.
4. Add the chopped bean curd puffs, fish balls and coconut cream to the mixture, seasoning with crushed anchovy stock cubes, sugar and salt, simmering for about 5 minutes.
5. Fry the prawns and till they begin to turn pink.
6. To serve, put a small portion of bean sprouts, cucumber, prawns and noodles into a soup bowl, Ladle enough of the soup on top to cover the ingredients. 
7. garnish with polygonum leaves and serve immediately and savour.