Homemade Laksa Paste

[Ingredients]

• 2 chicken thigh

• 12 large prawns - peeled and deveined, reserve shells

• 8 tau pok - sliced

• 1 fishcake - sliced

• 4 hardboiled eggs

• 150ml coconut milk

• Beehoon - soaked

• 800ml water

• Fish sauce

• Palm sugar

[Spice Paste]

• 5 red chilli

• 2 chilli padi

• 6 dried chilli - soaked in hot water

• 2tbsp dried shrimp - soaked in hot water, reserve liquid

• 5 garlic cloves - peeled and chopped

• 6 shallots - peeled and sliced

• 5 candlenuts / macadamia nut

• 1tbsp turmeric powder

• 2 cilantro root - chopped

• 3cm galangal - peeled and sliced

• 3cm old ginger - peeled and sliced

• 1tbsp belacan - toasted

• 2 lemongrass - outer layers removed, chopped
  

[Steps]

1. In a stock pot, add 2tbsp cooking oil over medium-low heat. Add in prawn shells and saute till fragrant.

2. After 5-6mins, add in water and bring to a simmer.

3. After 10mins, add in chicken and simmer for 20mins.

4. Remove chicken from pot, shred / slice it and set aside. Reserve stock.

5. Blend spice paste ingredients together into a smooth paste. Add some dried shrimp soaking liquid if the paste appears to be too dry.

6. In another pot, add in 1tbsp cooking oil over medium heat. Add in 4tbsp spice paste and saute till fragrant.

7. Strain reserved prawn-and-chicken stock in and let simmer for 15mins.

8. Add in chicken and prawns. Adjust seasoning with fish sauce and palm sugar.

9. Lastly, add in tau pok, eggs and coconut milk. Stir well. Remove from heat and serve with beehoon.
   

Adapted from: https://www.instagram.com/p/CBfEDQQDLio/?igshid=1fqipscikdqxo