Here's a recipe for making Laksa paste if you can't find it in your Asian grocery stores. It's a simple, gluten-free recipe made with fresh spices and herbs.
Ingredients
Preparation
-
Prepare the ingredients: Roughly chop the chilies. Make sure all the other ingredients are ready (chopped and measured) to make the process easier.
-
Blend the paste: In a blender or food processor, add the chilies, lemongrass, galangal (or ginger), shallots, garlic, and shrimp paste. Blend until smooth and homogeneous. If necessary, add a little water to facilitate blending.
-
Add the spices: Stir in the curry powder, turmeric, ground coriander, and cumin. Mix again to thoroughly incorporate the spices into the paste.
-
Cooking the batter: In a pan, heat the oil over medium heat. Add the batter and cook for 5 to 10 minutes, stirring regularly, until the oil separates and the batter releases its aromas. The batter should be lightly golden and fragrant.
-
Storage: Allow the paste to cool before transferring it to an airtight jar. It will keep in the refrigerator for about a week, or in the freezer for several months.
Note
Use approximately 2 to 3 tablespoons of this paste for a serving of Laksa for 4 people. Adjust according to your preference for a more or less intense flavor.
homemade laksa dough,
