Stanleys Laksa Paste Recipes

STANLEY'S LAKSA

Steps:

• In a medium saucepan, bring chicken stock and coconut milk to a boil. Stir in laksa paste, and let simmer for 15 minutes. Season with salt and pepper.
• Using an immersion blender, blend until smooth. Pass mixture through a chinois or a fine-mesh sieve lined with cheesecloth. Transfer to a second saucepan, and keep warm over medium-low heat. Add bean curd, and cook for 3 minutes.
• Season shrimp with salt and pepper. Heat a large skillet over high heat. Add shrimp, and sear on both sides until just cooked through, about 2 minutes. Remove, and set aside.
• Bring a large saucepan of water to a boil; add salt. Add noodles, and heat through. Drain, and divide among four large soup bowls. Pour soup over noodles, and top with bean sprouts, shrimp, and herb leaves. Serve immediately.

STANLEY'S LAKSA PASTE

Steps:

• In a food processor, combine lemongrass, garlic, turmeric, galangal, ginger, candlenuts, onion, chiles, shrimp paste, and 1/2 cup water. Process to form a smooth paste.
• In a medium skillet, heat oil over medium-high heat. Add paste mixture and cook, stirring constantly, until golden and aromatic, 15 to 20 minutes. Remove from heat, and add palm sugar, stirring to dissolve. May be stored in an airtight container in the refrigerator for up to 1 month.

LAKSA

Steps:

• Boil chicken and/or seafood to make stock. If you're using tofu, then deep-fry tofu. Drain.
• Make laksa paste. Spices are best ground on the stone mortar and pestle to form laksa paste. It is best to start working from the coriander seeds and add one ingredient at a time once the spices form a smooth paste. Add dashes of salt to make the tougher ingredients (e.g. chili, lemongrass, garlic) easier to grind. If you don't have stone, you can also use the food processor. If possible, avoid adding water to the laksa paste.
• Heat enough oil in a saucepan to cover laksa paste. Stir-fry laksa paste, basil leaves, and knotted lemongrass till fragrant then add chicken/seafood/tofu.
• Add stock and slowly bring to boil over low heat.
• Add coconut milk, stir, and simmer.
• Boil noodles and drain. Add sesame oil and set aside.
• Serve immediately with noodles and garnish.