Here's the Laksa recipe that's associated with our current giveaway on Instagram (3/17/2021 - 3/22/2021). Remember to head over to IG and enter to win some of the flavorful ingredients to make this recipe!
Chef Nora Haron's Laksa
Servings
6 - 8
Prep Time
30 minutes
Cook Time
30 minutes
Author:
Chef Nora Haron runs San Francisco's hottest pop-up takeout brunch "Indo-Mex", featuring hybrid Indonesian-Mexican dishes such as beef rendang tamales and coconut-flavored conchas.
Here's her recipe for Laksa, using Diaspora Co.'s flavorful turmeric, Auria's Malaysian Kitchen's fiery sambal and Nona Lim's al dente noodles.
Ingredients
Laksa Spice Paste
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2 cups shallots, peeled and sliced
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1 tsp Diaspora Co’s Pragati Turmeric
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2 inch segment of galangal, skinned
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1 cup lemongrass, finely chopped
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2 cups whole dried red chilies, soaked until softened
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1 cup fresh Fresno or Jalapeño chili peppers
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1 cup candlenuts or macadamia nuts
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4 teaspoons belachan (shrimp paste), toasted
Laksa Broth
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1 cup canola oil
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1-1/2 to 2 quarts shrimp or chicken stock
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2 cups coconut milk
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2 teaspoons salt, or to taste
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1 batch of Laksa spice paste
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3 boxes Nona Lim’s Laksa Noodles
Garnishes
Directions
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To create laksa spice paste, blend all ingredients to form a smooth paste, adding a bit of water if necessary.
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For the Laksa broth, heat the oil on medium heat in a large pot. Sauté Laksa spice paste until fragrant, around 5 minutes.
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Add stock and bring to a boil. Then add coconut milk, and salt. Bring to a quick boil, stirring continuously. Turn off heat once boiling.
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Tear a notch in each of Nona Lim’s Laksa Noodle pouches, then microwave about 2 minutes until noodles are steamed and separate on their own.
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Carefully remove noodles from pouch and place in bowls.
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To assemble the bowls, ladle laksa broth over noodles in bowl, add Auria’s Hot Chili Sambal and other garnishes, and serve with sambal on the side.
