Singapore Style Laksa (Noodles with Coconut Gravy)

This recipe serves 4-6.

Ingredients:

• 500g (1 lb) fresh round laksa noodles, blanched for 30 seconds

• 100g (2 cups) beansprouts

Ingredients for Coconut Gravy:

• 10 – 12 dried chillies, cut into lengths, soaked to soften and deseeded

• 2 – 3 red finger-length chillies, deseeded and sliced

• 16 shallots, peeled

• 6 cloves garlic, peeled

• 5cm (2 inch) fresh galangal root, peeled and sliced

• 2cm (3/4 inch) fresh ginger, peeled and sliced

• 2cm (3/4 inch) fresh turmeric root, peeled and sliced

• 1.5 teaspoons belachan (dried shrimp paste), toasted

• 3 stalks lemongrass, thick bottom third only, outer layers discarded, inner part thinly sliced

• 4 tablespoons oil

• 2 teaspoons coriander powder

• 50g (1/2 cup) ground dried prawns

• 750ml (3 cups) water

• 4 sprigs daun kesum (laksa leaves)

• 1.5 teaspoons salt

• 1.5 teaspoons sugar

• 750ml (3 cups) thick coconut milk

Ingredients for Garnishing:

• 400g (14 oz) cooked prawns, peeled

• 12 fishballs, boiled for 5 minutes, then sliced (optional)

• 12 hard-boiled quail eggs, peeled (optional)

• 4 large pieces tau pok (deep-fried beancurd), blanched in boiling water for 30 seconds, then sliced

• 4 tablespoons minced duan kesum (laksa leaves)

Method:

1. To make the Coconut Gravy, grind the chillies, shallots, garlic, galangal, ginger, turmeric, belachan and lemongrass to a smooth paste in a blender, adding a little water if necessary to keep the mixture turning.

2. Heat the oil in a large saucepan, add the chilli paste and stir-fry over medium heat until fragrant 5 to 10 minutes.  Add the ground coriander and stir-fry for 1 minute.  Add the dried prawns and stir-fry for 1 minute.  Add the water, laksa leaves, salt and sugar and bring to a boil.  Reduce the heat to medium and simmer, uncovered for 5 minutes.  Add the coconut milk and bring almost to a boil, then quickly remove from the heat.  Discard the laksa leaves.

3. To serve, divide the noodles and bean sprouts into 4 or 6 large serving bowls.  Fill each bowl with the Coconut Gravy and top with the prawns, fishballs, quail eggs, if using and tau pok slices.  Garnish with laksa leaves and serve immediately with small bowls of chilli or sambal belachan and lime wedges on the side.