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Curry Mee Laksa
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This Curry Laksa recipe has a distinctive curry taste, with the additional, coriander, cumin and aniseed in the spice paste. The spice paste can be made in advance and stored in an airtight container for a week. • Curry Laksa • Ingredients • 1 lb Peeled Shrimps • 2 Packs (2 x 90 g) Tofu Puffs, halved • Some Cooked Fried Fish Cakes or Fish Balls • 120 g Dried Yellow Noodles, cooked or Fresh Yellow Noodles, scalded • 250 g Rice Vermicelli, cooked and drained • 300 g Bean Sprouts, scalded • 120 g Long Beans, cut into 1 inch in length, cooked and drained • 8 Hard boiled Eggs, halved • Some Kalamansi • 6 to 8 Cups Chicken Broth • 2 Cups Coconut Milk • 4 Pandanus/Pandan Leaves, knotted • ¼ Cup Fresh Curry Leaves • 1/3 Cup Peanut or Vegetable Oil • Sugar, to taste • Sea Salt to taste • Spice Paste • 70 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained • 4 Stalks Lemongrass, chopped • 4 Fresh Red Chilies, seeded and coarsely chopped • 25 g Fresh Turmeric, coarsely chopped • 50 g Galangal, coarsely chopped • 300 g Shallots, peeled and coarsely chopped • 4 Cloves Garlic, peeled and chopped • 3 tsp Roasted Shrimp Paste (Belachan) • 10 Candlenuts • 3 Tbsp Ground Coriander • 1 Tbsp Ground Cumin • ½ tsp Ground Aniseed • 1 tsp Ground Black Pepper • Full Recipe: http://www.seasaltwithfood.com/2014/0...
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