Laksa Paste

Photo: flickr user avlxyz

Ingredients

2 stk lemon grass, outer leaves removed, root ends

trimmed and stalks finely chopped

2 cloves of garlic, chopped

1 teaspoon ground turmeric or 3cm piece fresh

turmeric, peeled and chopped

3 cm piece ginger, peeled and chopped

5 candle nuts (macadamias can be substituted if necessary)

1 lge onion, chopped

6 fresh large red chillies or a mixture of large and

small chillies, chopped

2 teaspoons ground coriander

2 tablespoons fresh coriander

2 teaspoons belacan (shrimp paste)

3/4 cup oil

Preparation

Lightly fry belacan until fragrant (2 minutes). Add all ingredients

(only 1/2 cup of the oil) to blender and process until smooth. Pour into hot, sterilized jars, top with remaining oil and seal.

Instructions for useserves 4

Cook hokkein noodles and set aside. Have seafood, fish cake or meat and bok choy sliced and ready put paste in pan and fry lightly for 2 - 3 minutes. Add 3 cups of stock and 400ml coconut milk. Simmer for 15 minutes. Put noodles in serving bowl, top with seafood or meat and bok choy, pour liquid over the top.