Pot Laksa Recipe
500 gms laksa noodles - scalded
2 large fried fish cakes
300 gms medium sized prawns - shelled and fried with salt
1 bunch daun kesum
100 gms oysters/cockles - boiled
200 gms beansprouts - scalded
1 cucumber - peeled and cut into 4 cm lengths
20 fresh chillies - pounded until fine
100 gms galangal
5 stalks lemon grass
1 thumb length piece fresh turmeric
12 dried chillies
200 gms shallots
Thumb sized piece shrimp paste - toasted
2 cloves garlic
1 tsp peppercorns
20 gms dried prawns
1 tbsp coriander powder
1 ½ grated coconut
4 cups water
Salt to taste
8 tbsps oil
1. Scrape off the skin of the turmeric and galangal. Slice roughly.
2. Slice thinly the white hard part of the lemon grass.
3. Cut off the stalks of the dried chillies and slit down the length of each chilli to remove the seeds. Soak in hot water for 5 minutes. Drain and slice the chillies roughly.
4. Wash and drain the candlenuts.
5. Peel and slice the shallots. Peel the garlic.
6. Wash the dried prawns and soak in hot water for about 5 minutes. Drain.
7. Pound the dried prawns until fine and keep aside.
8. Pound the candlenuts, galangal, lemon grass, turmeric, shrimp paste and shallots until very fine. Keep aside.
9. Squeeze out 1 cup coconut milk. Keep aside. Squeeze out the milk from the rest of the
10. Heat a wok and add in 8 tbsps oil. Add in the pounded spices and dried prawns.
11. Stir fry until fragrant and add in the coriander powder. Continue frying for 30 seconds before adding in the thin coconut milk.
12. Boil for about 20 minutes. Then add the thick coconut milk and bring to the boil before turning off the heat. Keep aside.
13. To serve. Place some beansprouts in a bowl and top with the laksa noodles. Add oysters and pour the boiling gravy over. Garnish with fish cakes, shredded cucumber, shredded daun kesum and some pounded chilli.