Recipe: Laksa Lemak (Local Version)

From Cebu, I’m missing laksa which you can have breakfast, lunch, snack or dinner, anywhere in Singapore hawkers. Thinking of it makes me crave its rich, spicy and aromatic soup, noodles with generous amount shrimps and fishballs to boot. I’m sharing my version of laksa using local aromatics normally found in Cebu markets so you can enjoy this at home as much as I do. There are lots of ingredients to prepare though but in the end, if you really love laksa, it’s worth the effort. 

Laksa Paste:

• 5 dries red chilies, seeded, soaked and sliced ( reserve liquid) 
• 1 tbsp turmeric root, peeled, chopped or 1 tsp ground turmeric
• 1 tsp ground cumin
• 3 shallots, chopped
• 2 lemongrass (tanglad), white part only, chopped
• 2 fresh ginger, grated
• Handful of cashews or peanuts
• 3 cloves garlic
• 1 tbsp fish sauce 
• 1 tbsp shrimp paste (bagoong)
• 2 pcs kaffir lime leaves, stems and ribs removed
• 1 bunch fresh cilantro (leaves and stems)
• 1 tbsp brown sugar
• 2 tbsp canola oil 

1. Place all in a food processor and pulse until it resembles a thick paste. Use the reserved chili water to thin down the past in case it gets too sticky. 
2. Transfer to a clean and sterilized glass jar. Keeps in the fridge up to a month. 
3. Alternatively, you can store this in an ice cube tray and freeze up to three months or more. Just cover it with cling wrap. Pop out a few cubes when you want to use it. 

Laksa Soup with Noodles:

• 150g Rice noodle sticks
• Water for cooking noodles
• 8 pcs shrimps, shelled (keep the heads and shell)
• 1 tbsp cooking oil
• 3 chicken thighs
• 3 cups water
• 1 tbsp Laksa Paste
• 2 cups coconut milk (first press)
• 1 cup coconut milk (second press)
• 8 fish balls 
• 4 fried tofu (if big, add more if it’s small)
• Brown sugar and fish sauce to taste
• Chopped cilantro for garnish
• Hard boiled egg

1. Boil rice noodles in water for 2-3 mins or according to package. Drain and set aside. 
2. Saute shrimp heads and shells in cooking oil until browned. Press the heads until its juices come out. Push the shells aside and cook the shrimp meat in the same pan until it’s pink. Remove the shrimp meat only and set aside. 
3. Add the chicken thighs to the shrimp heads and continue to cook for about a minute.
4. Add water and simmer for 20 minutes to make a broth. 
5. Strain the broth and discard the shrimp heads and shells and separate the chicken thighs. 
6. Debone the chicken thighs and flake it’s meat. Return this to the strained broth. 
7. Sauté the laksa paste in a little oil until fragrant.
8. Add the broth in the laksa paste  together with the coconut milk. Heat until it’s simmering.
9. Drop the shrimp, fish balls and tofu in the soup while simmering and season with brown sugar and fish sauce. 
10. And the cook noodles last. Top with chopped cilantro and hard-boiled eggs before serving. Serve with a lime wedge and a dollop of sriracha. 

Happy eats!