- Galamgal (Blue Ginger)20 Grams
- Fresh lemongrass2 stalkslower 5cm of the stalks
- Turmeric20 Gramspeeled
- Garlic20 Gramspeeled
- Candlenuts20 Grams
- Shallots100 GramsPeeled
- Dried red chillies12
- Blachan (Dried Shrimp Paste)20 Grams
- Cooking oil3 Tablespoons
- Laksa Leaves2
- Water800 Milliliters
- Coconut Milk800 Milliliters
- Sugar1 Teaspoons
- Salt1 Teaspoons
- Pepper1 Teaspoons
- Tau Pok (Deep-fried Beancurd)12
- Udon noodles1 pack
- Sakura Ebi (Garnish)20 Grams
- Leeks (Garnish)20 GramsFinely chopped
Udon Noodles Preparation
1) It is the same as how you cook pasta
2) Boil water and sprinkle a little bit of salt once it starts to boil
3) Add in the Udon and follow the timing according to the packaging.
4) Once the time is up, drain it.
5) Rinse it under cold or tap water to stop the noodle from further cooking.
1) Use a food processor/blender to blend shallots, blue ginger, garlic, dried shrimp, blachan, lemongrass, fresh turmeric, candlenuts and red chillies. Slice or chop them up into smaller pieces before putting it in to blend. If you are not using fresh turmeric, you may use turmeric powder and add it in at the later stage instead.
2) Add a little bit of water while blending. Blend it well.
3) Strain the paste and remove all water.
4) Heat up the oil and make sure it is really hot.
5) If you are using turmeric powder, mix it with your paste and sautéed in the cooking oil until you can smell the fragrant and it turn brown.
6) Boil water and add the laksa leaves in.
7) Simmer over low heat for 15 minutes
8) Add in coconut milk and the paste in. Stir well before adding sugar, salt and pepper. Add in the Tau pok too!
9) Keep stirring for another 10 minutes and just pour over the Udon noodles. Garnish it and enjoy!