1.5 kg Laksa Noodle – scalded in hot boiling water for 1-2 minutes, drained and set aside
2-3 large fish cake – sliced thinly
500 g medium prawns – shelled with tail intact
1 bunch Daun kesom
1/2 – 1 kg fresh cockles – scalded in hot boiling water for 1-2 minutes, remove meat from shells
8 pieces dried tau pok – (optional)
10 long beans – cut into 2 inch in lengthwise (optional)
Hard boil eggs – halved
5 pieces candlenut
2 inch galangal
2 inch turmeric (1 tbsp turmeric powder)
1 inch toasted belacan
20 dried chillies (soaked in hot water till soft)
4 small chilli padi
A handful of dried shrimp (soaked till soft)
A handful of ikan billis
1 tbsp coriander powder
1 inch roasted belacan
1/2 big onion
4 clove garlics
1 inch ginger
50 ml water
1 tbsp oil
350 ml coconut milk (I use Kara brand)
2.5 ml water (prawn stock – fry prawns shell and head, add water and bring to simmer for 1/2 hour, cool down and blend it. Sieve the stock and set aside
2 pieces pandan leaves – tied into a knot
Salt to taste
4 tbsp gula melaka
4 pieces rock sugar
1) Heat oil in a wok and stir fry blended ingredients with curry leaves till fragrant and oil separates. Leave about 1/4 in the wok and season with salt and sugar to taste.
2) Bring a deep pot with 2 litre prawn stock, 50 water mixed with 50 ml coconut milk and pandan leaves to a boil. Add in the 3/4 of the fried rempah, stir to mix evenly, add in Daun kesom, 50 ml of coconut cream, tau pok and long bean, bring to a boil, lower heat and simmer till long bean is soft.
3) Season with salt, sugar, ikan billis stock and gula melaka, adjust taste to your preference. Boil for about 20 minutes. Then add in the balance 200 ml coconut milk and bring to boil before turning off the heat.
4) To Serve : Place some laksa noodle in a bowl, place cockles and pour the gravy over, garnish with sliced fish cakes, prawns, egg, tau pok and long beans. Sprinkle with shredded daun kesom and the fried season rempah (1/4 of the rempah).