Thai Laksa

Ingredients
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1 litre water 2.5kg mackerel (ikan kembong), cleaned 1 1/2 tsp salt 3-4 tbsp oil 2 wild ginger flower buds (bunga kantan) 3 stalks lemongrass, smashed 2 tbsp tamarind paste mixed with 150ml water, squeezed for juice and strained 550ml thin coconut milk 350ml thick coconut milk 6-8 stalks basil leaves 1.5kg fresh laksa noodles, scalded 300g beansprouts, tailed 1 cucumber, shredded 1 bunch peppermint, leaves removed Ground spice ingredients

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20 dried chillies 6 fresh red chillies 5cm piece turmeric root 20-22 shallots 6 candlenuts 1 tbsp belacan Seasoning

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1 tsp salt or to taste 1 tbsp fish sauce 1/2 tsp sugar or to taste 1 tsp ikan bilis stock granules Method Boil water with salt in a deep saucepot until boiling. Add the cleaned fish. Cook for 8-10 minutes. Dish out fish and debone. Keep fish meat aside. Discard bones and retain the stock. Cut off bunga kantan stalks (to be used later). Slice bunga kantan finely and leave aside as garnishing. Heat oil and saut ground spice ingredients, saved

bunga kantan stalks and lemongrass. Fry until fragrant. Transfer fried spice into the fish stock. Add tamarind juice and bring to a boil. Add thin coconut milk and bring to the boil, then pour in thick coconut milk and add basil leaves. Return fish meat to the stock and adjust with seasoning to taste. Simmer gently for a while. To serve: Put serving portions of scalded noodles into individual bowls. Put some beansprouts and pour enough hot gravy over. Garnish with cucumber, mint leaves and sliced bunga kantan. Serve hot.

Ingredients

Serves: 4 60g rice stick noodles 1 tablespoon olive oil 1 clove garlic, crushed 1 1/2 tablespoons finely chopped lemongrass 1 teaspoon finely grated fresh ginger 2 teaspoons red curry paste 1 litre chicken stock 2 tablespoons soy sauce 1 tablespoon white sugar 400ml can reduced-fat coconut milk 12 medium prawns, peeled and deveined 1/2 cup sliced button mushrooms 300g baby spinach leaves 2 tablespoons lime juice 1/4 cup chopped coriander 2 spring onions, thinly sliced Directions Preparation:15min Cook:35min Ready in:50min 1. Cook noodles in a large saucepan of boiling water until tender and then drain. Rinse under cold water. 2. Heat oil in a large saucepan over medium heat. Add the garlic, lemon grass and ginger and gently cook until fragrant. Add the curry paste and cook 30 seconds. Add the stock, soy sauce and sugar and bring to a boil. Reduce the heat and simmer 20 minutes. 3. Stir in coconut milk, prawns, mushrooms, spinach, lime juice, and coriander. Cook for 5 minutes or until prawns just change colour.

4. To serve, place rice noodles into serving bowls and ladle over soup. Garnish each bowl with spring onion.

Thai Laksa/Curry Paste Ingredients 1 stalk lemongrass, outer layer removed, chopped roughly 4 small red chilies, deseeded 3 cm fresh turmeric root (think the size of index finger), peeled 3 cm fresh galangal root (think of your thumb finger), peeled 2 garlic cloves, peeled 3 cm fresh ginger, peeled 5-6 kaffir lime leaves 1 bunch of fresh coriander, were mainly interested in the stalks from about half way down, make sure to rinse them) 1 tsp turmeric powder (for extra colour) 1 medium brown onion, peeled and chopped 10 Macadamia nuts 1 tbsp shrimp paste (try to get a roasted variety) Instructions 1. Process all ingredients in a food processor or blender until well combined and ground, as fine and smooth as you can get. Store paste in a clean, airtight jar in the fridge for up to 2 months. Preparation time: 20 minutes Cooking time: not yet Number of servings : 2-3 serves Notes: Shrimp paste often comes in solid blocks or squares. I used one square (2x2cm) in this recipe.