Laksa Paste
Posted on 23 Jun 2014This recipe is for the paste used in the making of laksa soup.
| Yield | 1-2 cups |
| Special Equipment | Food Processor |
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 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 | — |
| 1 | onion,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 | — |
Directions
- 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.