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Homemade Laksa Paste: a fragrant base for an authentic Singaporean Laksa

Homemade laksa paste, Singapore

Here is a recipe for making Laksa paste if you can't find one in your Asian grocery stores. It's a simple, gluten-free recipe, made with fresh spices and herbs.

Preparation time 5 mins
Cooking time 8 mins
Total time 13 mins
Cooking method:
Difficulty: beginner
Ingredients
  • 4 seeded red peppers or red pepper paste
  • 2 stalks of lemongrass, finely chopped (tender part only)
  • 5 cm ginger, peeled and chopped
  • 4 shallots, peeled and chopped
  • 4 cloves of garlic, peeled and chopped
  • 1 tsp shrimp paste (optional, for a vegetarian version replace with white miso)
  • 1 tbsp gluten-free curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tbsp vegetable oil (peanut or coconut oil)
Preparation
  1. 1
    Prepare the ingredients: Roughly chop the peppers. Make sure all other ingredients are ready (chopped and measured) to make the process easier.
  2. 2
    Blend the paste: In a blender or food processor, add the chili peppers, lemongrass, galangal (or ginger), shallots, garlic, and shrimp paste. Mix until you obtain a smooth and homogeneous paste. If necessary, add a little water to make mixing easier.
  3. 3
    Add the spices: Stir in the curry powder, turmeric, ground coriander and cumin. Mix again to integrate the spices well into the dough.
  4. 4
    Cooking the dough: In a frying pan, heat the oil over medium heat. Add the paste and cook for 5 to 10 minutes, stirring regularly, until the oil separates and the paste releases its aromas. The dough should be lightly golden and fragrant.
  5. 5
    Storage: Let the dough 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 about 2 to 3 tablespoons of this paste for a serving of Laksa for 4 people. Adjust according to your preferences for a more or less intense taste.

Keywords: homemade laksa paste,
Read it online: https://glutenevasion.fr/recette/pate-de-laksa-maison-une-base-parfumee-pour-un-laksa-singapourien-authentique/