I’ve been getting emails from readers requesting the Curry Laksa Recipe (which I’ve forgotten to post) . So, here it is: Enjoy! (Note that this recipe is for 20 people… you could feed a whole army. I do have a big family.)
Recipe: Curry Laksa (20 persons)
Ingredients:1 kg cooked prawns
250 grams of fried bean curds (cut into bite sizes)
Cooked and shredded chicken
Soaked cuttle fish (par boil)
2 packets of vermicelli (soaked and par boil)
2 kg of Hokkien noodles
Bean shoots
1½ cups oil
1 tin of coconut milk, add 6 cups of water
Spices:
150 grams shallots (minced)
20 grams garlic (minced)
60 grams coriander powder
40 grams chilli powder
40 grams ground lemon grass
Chilli Oil (for garnish):
80 grams of ground chilli
3 minced garlic
½ cup of oil (cook these 3 ingredients for 5 minutes or so till red chilli oil appears)
Method for the laksa soup:
Heat 1½ cups in a deep sauce pan, when hot, add all the spice ingredients, stir in low heat for at least ½ hour before adding the coconut milk. When the soup start to boil add in 4 tablespoon of salt, 2 tablespoon of rock sugar.
6 cups of water can be substituted with chicken stock.
