Laksa gravy

Yield: 8 servings

Measure Ingredient
6 smalls Dried red chilies, soaked in warm water
1 \N Stalk lemon grass, thick lower part only
8 \N Shallots OR
1 medium Red or brown onion
4 slices Fresh galangal OR
1 teaspoon Ground dried galangal
4 \N 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)
\N \N Reserved chicken stock
½ pounds Chinese fish balls
1 teaspoon Salt

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

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