-
Scrape off the skin of the
turmeric and galangal.
-
Slice roughly.
-
Slice thinly the white hard part
of the lemon grass.
-
Cut off the stalks of the dried
chilies and slit down the length of each chili to remove the seeds.
-
Soak in hot water for 5 minutes.
-
Drain and slice the chilies
roughly.
-
Wash and drain the candlenuts.
-
Peel and slice the shallots.
-
Peel the garlic.
-
Wash the dried prawns and soak in
hot water for about 5 minutes.
-
Drain.
-
Pound the dried prawns until fine
and keep aside.
-
Pound the candlenuts, galangal,
lemon grass, turmeric, shrimp paste and shallots until very fine.
-
Keep aside.
-
Squeeze out 1 cup coconut milk.
-
Keep aside.
-
Squeeze out the milk from the rest
of the coconut.
-
Heat a wok and add in 8 tbsp oil.
-
Add in the pounded spices and
dried prawns.
-
Stir fry until fragrant and add in
the coriander powder.
-
Continue frying for 30 seconds
before adding in the thin coconut milk.
-
Boil for about 20 minutes.
-
Then add the thick coconut milk
and bring to the boil before turning off the heat.
-
Keep aside.
-
To serve.
-
Place some bean sprouts in a bowl
and top with the laksa noodles.
-
Add oysters and pour the boiling
gravy over.
-
Garnish with fish cakes, shredded
cucumber, shredded daun kesum and some pounded chili.
