Laksa PastePublished on 23 Jun 2014
This recipe is for the paste used in the making of laksa soup.
|Special Equipment||Food Processor|
|6||dried long red chiles (or a couple tablespoons dried chile flakes)||–|
|1 teaspoon||ground coriander||–|
|1/2 teaspoon||ground cumin||–|
|1/2 teaspoon||ground turmeric||–|
|1/2 teaspoon||sweet paprika||–|
|1 3-cm piece||galangal (or ginger), peeled & chopped||–|
|2 stalks||lemongrass, white part only, chopped||–|
|a handful||cashew nuts||–|
|2 teaspoons||shrimp paste (or rescoin dried shrimp)||–|
|1 tablespoon||peanut oil||–|
- Reconstitute the dried chiles (and dried shrimp if using) by placing them in a small heat-proof bowl and cover with boiling water. Let stand for 10 minutes.
- In a small non-stick skillet toast the coriander, cumin, turmeric & paprika over med-high heat, until fragrant. 1-2 minutes.
- In a food processor, pulse to coarsely chop the ginger/galanagal, onion, lemongrass, garlic & cashews.
- Drain and add the reconsituted chiles and the shrimp paste (or the dried shrimp, if using).
- Turn the food processor on and pour in the peanut oil, blending until a smooth paste forms.
- Transfer and seal in an air-tight container and refrigerate. The paste will keep like this for a couple weeks.