Singapore/malay laksa

Yield: 1 Servings

Measure Ingredient
2 tablespoons Coriander powder
1 \N Piece of galangal about 4 ins long
12 \N Dried red chilies or less to taste (substitute chili powder 1 tsp or more to taste) a piece of shrimp paste (1x1x1/4 in)
1 tablespoon Tumeric powder
1 cup Shallots -or-
1 large Onion, ground with:
3 \N Stalks of lemon grass
7 cups Diluted coconut milk (up to 8)
\N \N Shrimps, cooked
\N \N Bean sprouts, boiled for 2-3 mins
\N \N Shredded cucumber strips


Method: Put some oil in a pan. Fry the ground ingredients and spices. Add the coconut milk and salt to taste. Let the gravy boil for a few mins. To serve: Place some boiled noodles- rice noodles or spaghetti in a bowl with some bean sprouts. Add the gravy; Garnish with shrimps and cucumber strips.

You may use shredded chicken in place of shrimps. The spices, etc. are available from oriental grocery stores.

Posted to FOODWINE Digest 7 November 96 Date: Fri, 8 Nov 1996 01:55:06 +0600 From: Serene Ong <sereneo@...>

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