Laksa , noodles in a spicy, coconut soup.

Ingredients:

0.6 kg/ 1 kt
0.6 kg / 1 kt
0.9 kg/ 1 1/2 kt
1
20 stalk
150 g
3

1 tbsp
1 1/2 tbsp
1.71 litres/ 60 oz

Chili Oil:
20
20 tbsp

Fish balls:
0.6 kg/ 1 kt
1 tbsp
1 tbsp

425 ml/ 14 oz

Rempah (pound):
2 slices
40 slices
12
15
25
2 tbsp
1 tbsp
2 tbsp
 

medium size prawns, boiled & peeled
bean sprouts, boiled
rice vermicelli (beehoon), boiled & rinsed
cucumber, peeled & shredded
daun kesum, washed & shredded
dried prawns, pounded
coconuts, grated, squeeze for creme, add 1.71 litres/60 oz water, squeeze for milk, discard pulp
sugar
salt
water for stock

dried chilies, pounded
oil

scraped or minced fish meat
monosodium glutamate
salt
pepper
water

lemon grass (serai)
lengkuas
candlenuts (buah keras)
dried chilies
shallots (bawang merah)
shrimp paste (blachan)
tumeric (kunyit) powder or 2 thumbsize pieces tumeric
coriander (ketumbar) powder

Directions:

1. Fish Balls: Mix the scraped fish meat and monosodium glutamate together. Beat the mixture, adding 400 ml/14 oz water a little at a time. Continue beating and adding water until the mixture is smooth and even. Beat in the salt and pepper. form the fish mixture into fish balls. Drop the fish balls in a basin of salted water and set aside for at least 1 hour.

2. Stock: Bring the 1.7 litres/ 60 oz water to boil. Remove the fish balls, discard the salted water, and drop the fish balls into the boiling water. They are cooked when the fish balls rise to the surface. Remove and set aside. Boil the prawns in the same stock. Remove the prawns and set aside.

3. Chili Oil: Heat a frying pan until hot, add in 20 tbsp oil, lower the fire and stir-fry the pounded chilies. Remove, let the chilies settle to the bottom, and then replace the oil in the frying pan. Put the chilies in a small serving dish and serve as a side dish.

4. To Cook the Soup: Reheat the chili oil, stir-fry in the rempah and fry until fragrant. Sprinkle a little water, lower the fire, stir-fry in the pounded dried prawns for 2 minutes. Over a high fire, add in the coconut milk and stock and bring to boil. Add in the 1 tbsp sugar and 1 1/2 tbsp salt and the coconut creme. Lower the fire and simmer for 10 minutes, stirring continously.

5. To serve: Arrange the bean sprout, beehoon, fish balls, prawns, cucumber and daun kesum in individual serving bowls. Pour the steaming hot soup over the noodles.