9:20 PM 3/11/98
judy cooking listserve

On Wed, 11 Mar 1998 12:26:40 GMT, polenta-brain@mindspring.com
(polenta-brain) wrote:

Hi -- I'm new to the list so haven't been following this thread.  But
I do have a good recipe for Laksa Lemak.  Hope you like it.

Laksa isn't Chinese; it's "nonya" style Malaysian/Singapore.  "The
Nonya cooking style, which grew out of the marriage of Chinese men to
Malay women, is the most intriguing in Singapore.  Until the recent
effort to preserve it, it had almost become extinct."  -- from "The
Cooking of Singapore" by Chris Yeo & Joyce Jue

Here's the recipe from that book.  It's GREAT!!!!

LAKSA LEMAK
Fresh Rice "Spaghetti" Noodles in Spicy Coconut Gravy
(Nonya)

Laksa, fresh rice "spaghetti" noodles, are served in two styles in
Singapore.  Penang-style laksa has a thin mackerel-based gravy and the
sour taste of tamarind; this Nonya version has a rich soup made with
coconut milk.  Dried rice noodles (bee hoon) may be substituted.

Serves 4

REMPAH
1/3 c. dried shrimp, soaked in water for 10 min & drained
6 candlenuts, soaked in water for 10 min & drained, or skinless
almonds
4 stalks fresh lemongrass, trimmed & sliced
12 shallots (walnut-size) or 2 large onions, peeled & halved
6 cloves garlic, peeled & halved
1 1/2 t. turmeric powder
1 t blachan (dried shrimp paste)
1/3 c. vegetable oil
3 T Red Chile Paste (for which there is a recipe in the book or I use
sambal oelek)
********************8
1 can (13 1/2 oz) unsweetened coconut milk plus 1 can water
4 t sugar
1 1/2 t salt
1 1/2 pounds laksa noodles
2 cups blanched bean sprouts (I never blanch bean sprouts)
24 1/4"-thick slices fried fish cake (for which there is a recipe in
the book or buy at asian grocery)
16 cooked large shrimp or 1 c poached shredded chicken breast
1 T chopped laksa leaf (daun kesom)

1.  To make the rempah, grind the ingredients through the blachan to a
smooth paste in a blender or food processor.  Add a T or more of water
if needed to facilitate the blending.  Heat the oil in a wok or
saucepan & add the chile paste.  Fry, stirring continuously, until the
oil takes on a reddish hue, about 2 min.  Add the ground mixture & fry
over low heat, stirring frequently, until it is completely combined
with the oil.  Continue frying & stirring for 5 to 8 min until the
rempah is fragrant & has a deep mahogany-red color & porridge-like
consistency.  It is ready when reddish oil seeps out.

2.  Add the coconut milk & water & bring to a boil.  Reduce the heat,
season with sugar & salt, & simmer 10 min.  You should have about 5 c.
of soup gravy.

3.  Scald the noodles in boiling water for 1 min.  Drain.  Rinse with
cold water; drain.  Divisde the noodles & then the bean sprouts amond
4 deep bowls.  Pour in the soup gravy.  Top each bowl with a few fish
cake slices, shrimp or chicken, & some laksa leaf.

Selamat makan!  Judy

NOTE:  Daun kesom is a pungent herb casually referred to as laksa
leaves.  It is long, thin, dark green blades come to a point & have a
strong, eucalyptus-like, biting fragrance & taste.  It can be found
fresh in better Asian markets under its Vietnamese name rau ram or as
Vietnamese mint.  There is no adequate substitute, but do try the
Lakso Lemak even if you can't find it; use a bit of mint in its place.

"Laksa" Rice Noodles are fresh rice noodles that resemble opaque white
spaghetti.  They are popular in coconut milk curry sauces & soups.
Keep them refrigerated.  Before using, blanch them in boiling water
for a minute & drain.  Fresh laksa noodles should be used within a few
days.  You may substitute dried rice vermicelli; it will be different
in taste & texture, but still good.

There is a slightly different version in "Southeast Asia Cookbook" by
Ruth Law.  That book also has a more detailed explanation of the
Nonya-style cuisine.  I can post it later if you are interested.

