Tom Yam Lemak Laksa Recipe
 Hawker Delight Recipes

Ingredients:

Ground spice (A):
8
4
2 cm
2

(B):
4 tbsp
1 tbsp
2 stalks
3-4

(C):
500 g
3
8 pieces
1 1/2
1.5 kg

Seasoning:
1-2 tbsp
2-3 tbsp

1-2 tbsp

Garnishing:
150 g
1


2
 

shallots
cloves garlic
knob fresh turmeric root
candlenuts (buah keras)

tom yam paste
meat curry powder
lemon grass, lightly smashed
kaffir lime leaves, torn

large prawns, shells retained
flower crabs, cleaned and cut into bite-sized pieces
taupok, halved
coconuts, grated and add water & squeeze to obtain 2 liter coconut milk
fresh laksa noodles

sugar or to taste
fish sauce or to taste
salt to taste
fresh lime juice

bean sprouts, tailed scalded
cucumber, peeled and shredded
some mint leaves
Sliced red chilies
wild ginger buds finely sliced

Method:

1. Heat 3 tbsp oil in a deep pot and fry ingredients (A) and (B) until aromatic and oil rises.

2. Pour in coconut milk and cook to a low simmering boil. Add the prawns, taupok and crabs. Add seasoning to taste.

3. To serve, arrange the noodles in a bowl or deep plate and pour the gravy stock over. Top with a little of each of the garnishing ingredients.