Laksa PastePosted 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||—|
|½ teaspoon||ground cumin||—|
|½ teaspoon||ground turmeric||—|
|½ teaspoon||sweet paprika||—|
|1 3-cm piece||galangal (or ginger), peeled & chopped||—|
|2 cloves||garlic, chopped||—|
|2 stalks||lemongrass, white part only, chopped||—|
|a handful||cashew nuts||—|
|2 teaspoons||shrimp paste (or reconstituted 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.