Laksa gravy
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | 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 | slices | Fresh galangal OR |
| 1 | teaspoon | Ground dried galangal |
| 4 | Candlenuts | |
| ½ | teaspoon | Shrimp paste (blacan) |
| ¼ | cup | Oil |
| 1 | teaspoon | Ground turmeric |
| 2 | teaspoons | Ground coriander |
| 2 | tablespoons | Dried shrimp, soaked and pounded |
| 2 | cans | Coconut milk (13 1/2 oz) |
| Reserved chicken stock | ||
| ½ | pounds | Chinese fish balls |
| 1 | teaspoon | Salt |
Directions
Pound together chiles, lemon grass, shallots, galangal, candlenuts and shrimp paste or grind in food processor or blender, adding 1½ 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. Submitted By MICHAEL ORCHEKOWSKI On 10-23-94