Laksa Gravy Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 small: Dried red chilies, soaked in warm water
1 Stalk: lemon grass, thick lower part only
8: Shallots OR,
1 medium: Red or brown onion,
4 slice: Fresh galangal OR,
1 tsp: Ground dried galangal,
4: Candlenuts,
1/2 tsp: Shrimp paste, blacan
1/4 cup: Oil,
1 tsp: Ground turmeric,
2 tsp: Ground coriander,
2 tbsp: Dried shrimp, soaked and pounded
2 can: Coconut milk, 13 1/2 oz
Reserved chicken stock,
1/2 lbs: Chinese fish balls,
1 tsp: Salt,
Directions:
Pound together chiles, lemon grass, shallots, galangal, candlenuts and
shrimp paste or grind in food processor or blender, adding 1 1/2
tablespoons oil. Stir in turmeric and coriander.
Heat remaining oil in large saucepan. Add ground ingredients and fry
gently, stirring frequently, 4-5 minutes. Add dried shrimp and fry 2
minutes. Remove thick coconut milk from top of unshaken can with
ladle. Combine remaining milks. There should be 3 cups thinner
coconut milk.
Add thin coconut milk and reserved shrimp stock to fried mixture and
bring to boil, stirring constantly. Add fish balls and simmer 5
minutes. Add thick coconut milk and salt and simmer until gravy
thickens.
Source from luhu.jp
shrimp paste or grind in food processor or blender, adding 1 1/2
tablespoons oil. Stir in turmeric and coriander.
Heat remaining oil in large saucepan. Add ground ingredients and fry
gently, stirring frequently, 4-5 minutes. Add dried shrimp and fry 2
minutes. Remove thick coconut milk from top of unshaken can with
ladle. Combine remaining milks. There should be 3 cups thinner
coconut milk.
Add thin coconut milk and reserved shrimp stock to fried mixture and
bring to boil, stirring constantly. Add fish balls and simmer 5
minutes. Add thick coconut milk and salt and simmer until gravy
thickens.
Source from luhu.jp
Tags
Herbs