This is my style of Laksa Noodles. I just use the simple toppings from what I have in the kitchen, like Pork and Shrimp Cake and fried tofu. You can also add medium size shrimps into the soup, the egg noodles or vermicelli could be substituted with flat rice noodles or glass noodles.
Serve : 6
You need :
a blender or a food processor
Spices paste :
100 gr shallots
4 cloves garlic
2 tbsp dried shrimps, soak in hot water until soften
5 red chilies, cut the stem and remove the seeds
2 tsp coriander seeds
¾ tsp turmeric powder
2 tbsp sugar
¾ tbsp salt (or depends on your desire)
ground white pepper
5 tbsp cooking oil
400 gr egg noodles or 300 gr rice vermicelli/rice noodles
6 hard boiled eggs
200 gr pork and shrimp cake, slice thinly
250 gr bean sprouts, soak in boiled water for 5 minutes
For the spices paste, blend all ingredients in a blender or food processor until become a paste. Set aside.
Put the chicken into a large pot, fill the pot with water until cover the whole chicken. Sprinkle with a little bit of salt. Boil until the chicken fully cooked, then drain to remove the excess water. Let it cool. After the chicken is cooled down, pull the meat out from the bones then shred it. It would be the topping.
Into another large pot over medium high heat, add in the spices paste, lemon grass, galangal and lime leaves. Fry them until fragrance, then add in the stock from chicken boiling process and coconut milk. Season with salt (if needed) and pepper. Cook until boils. Don't forget to stir constantly otherwise the coconut milk will break. Turn off the heat.
Boil the noodles or rice vermicelli until well cooked. Drain to remove excess water.
To serve, add the cooked noodles into serving bowls, Then put the shredded chicken, pork and shrimp cake slices, fried tofu, bean sprouts, coriander leaves, lime wedge, emping chips onto it. Sprinkle with fried shallots. It's ready!
Recipe by Veronica