Chef Nora Haron's Laksa
6 - 8
Chef Nora Haron
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.
2 cups shallots, peeled and sliced
1 tsp Diaspora Co’s Pragati Turmeric
2 inch segment of galangal, skinned
1 cup lemongrass, finely chopped
2 cups whole dried red chilies, soaked until softened
1 cup fresh Fresno or Jalapeño chili peppers
1 cup candlenuts or macadamia nuts
4 teaspoons belachan (shrimp paste), toasted
1 cup canola oil
1-1/2 to 2 quarts shrimp or chicken stock
2 cups coconut milk
2 teaspoons salt, or to taste
1 batch of Laksa spice paste
3 boxes Nona Lim’s Laksa Noodles
Grilled shrimp, soft boiled or fried egg, Rau Ram (also known as Vietnamese coriander or laksa leaf), julienned cucumbers, fried tofu puffs, beansprouts, lime segments
Laksa Spice Paste
To create laksa spice paste, blend all ingredients to form a smooth paste, adding a bit of water if necessary.
For the Laksa broth, heat the oil on medium heat in a large pot. Sauté Laksa spice paste until fragrant, around 5 minutes.
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.
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.
Carefully remove noodles from pouch and place in bowls.
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.