娘惹辣沙面（Laksa Melaka）

这是迟来的贴子。
上两个星期妹妹生日做的辣沙面。
这个食谱用了有7年了吧？我自己很喜欢。
这还是第一次好好的把食谱给整理好贴上来。
这几天在整理我的部落格时，想了很多东西。
刚开始时真的花了很多时间和精神在这里。
慢慢的，开始学会了“放手”，因为时间上不允许我这么做。
再来，我和老公都不太爱甜食，尤其年纪慢慢大了，得注意饮食习惯了。
正在成长的孩子虽然很会吃，但是留在家里的时间越来越短；
学校，课外活动，总是黄昏才回家；如果我还这样忘我的做，结果只能到处去派“礼物”了。
就这样我的成品少了，贴子当然也就一年比一年少。
虽然如此，我还是渴望能上更好的贴子，更美的照片；
加油努力吧！
抱歉，现在开始我只上单语食谱，不便之处请原谅了。

Recipe from Secrets of Nyonya Cooking pg 46)

Ingredients: (serves 10)
2cups thick coconut (set aside)
5cups thin coconut (set aside)
2l water, 150g dried anchovies (Boil and lower heat simmer for 30 mins, remove from heat and strain the stock, set aside)
600g shrimps, shelled and deveined (fry until they changed colour, set aside)
4 stalks polygonum (kesum) leaves
20 pieces bean curd puffs (toufu pok), halved
20 fish balls
2 anchovy stock cubes
3-4 tsp salt
40g sugar
300g bean sprouts, tailed, blanched and rinsed with cold water
rice vermicelli and yellow noodles, blanched in boiling water and drained

Finely Ground Paste:
40 dried chillies, soaked in water and drained
8 red chilies, washed n discard seeds
30 shallots, peeled
6 cloves garlic, peeled
10 candlenuts
1.5 inches turmeric, peeled
1.5 inches galangal, peeled
4 stalks lemon grass, sliced
1tbsp crushed dried shrimp paste


Garnish:
1.5kg cockles, cleaned, scalded in boiling water for 3-5 mins, drained and shelled
1 cucumber, peeled, seeded and sliced into fine strips
10 hard boiled egg, halved (optional)

Chili based sauce (Sambal) – to taste

3 stalks polygonum (kesum) leaves, finely sliced
Methods:

1. Heat oil and fry the paste until fragrant on low heat for 10mins until the oil appears on the surface.
2. Stir in anchovy stock and bring to boil. Add in thin coconut milk and kesum leaves. Simmer fot 7 minutes. Stir occasionally to prevent curdling.
3. Add in the bean curd puffs, fish balls and thick coconut milk. 
4. Season the broth with anchovy stock, salt and sugar and simmer the broth for 5 minutes.
5. Arrange the rice vermicelli and noodles in  an individual bowl, Put some bean sprout, prawns and add garnish. Ladle some hot gravy into the bowl to cover all ingredients and serve hot.