Laksa

Ingredients (serves 4)

Paste
3 stalks lemon grass, finely shredded (just the white portion)
2cm galangal, peeled
3 candlenuts
12 dried red chilli, soaked in hot water
6 shallots, finely chopped
1 tsp shrimp paste (balachan)
1 cm fresh tumeric
1 tsp coriander powder

Laksa ingredients
3 tbsp oil
2 tbsp dried prawns, soaked in hot water for 30 mins, drained and pounded
3 cups water
2 tsp sugar
2 tsp salt
2 cups coconut milk (packet type)
400g fresh laksa noddles
100g bean spourts, blanched in boiling water for 15 seconds
4 medium sized prawns, blanched and peeled
50 g fish cake, fried and finely sliced
1 boiled egg, cut into quarters
1/4 cucumber, peeled, deseeded and shredded
5 laksa leaves, shredded (or use a whole stalk, washed and knotted)

Method
1) Start by making the spice paste. Pound all the ingredients to obtain a fine paste. Start with lemongrass, galangal and tumeric, then candlenuts, shallots and dried chillis, and lastly, balachan and add the coriander powder.
2) Heat 4 tbls oil in a frying pan over medium heat. Fry until fragrant for about 10 minutes. It becomes very dry at this point, so be careful not to burn it. You can add 1 more tsp of oil. It should look glossy at this point.
3) Add the pounded dried prawns and stir fry for another minute.
4) Increase the heat to high, add in 3 cups of water and bring to a boil. You should see the oil sort of separate.
5) Lower the heat to medium and add in the coconut milk; simmer for 10 minutes, stirring frequently. There should be a thin layer of oil on top, not too much oil!
6) Add in sugar and salt. (it can be slightly more salty to compensate for the noodles which absorb the taste and are bland)
7) If you find the gravy too thin, let it cool for 10 mins, then warm it up again on medium. Bring it to a simmer and it would have thickened.
8) Blanch the noddles, beanspourts and place in serving bowl. Arrange the fish cakes and egg on top.
9) Pour over the gravy and serve with sliced cucumber.