Laksa
Ingredients
- Rempah:
- 1 shallot, peeled, thinly sliced
- 1 (1-inch) piece galangal, peeled, finely chopped
- 1 stalk lemongrass, trimmed, thinly sliced
- 1 ounce dried shrimp, soaked in hot water 10 minutes, drained
- 4 to 8 small dried chilies (such as chilies de arbol), seeded, soak in hot water, drained
- 3 candlenuts, coarsely chopped (available in specialty shops)
- 3 garlic cloves, peeled, smashed
- 1 1/2-inch-piece fresh turmeric, peeled, finely chopped
- 2 teaspoons dried shrimp paste (blachen)
- Water or canola oil, as needed
- salt to taste
- Laksa:
- 3 tablespoons whole coriander seeds
- 6 cups coconut milk or canned coconut cream (unstirred)
- 1/2 teaspoon ground white pepper, plus more to taste
- Salt, to taste
- 2 pounds rice vermicelli noodles
- 1 pound uncooked peeled deveined large shrimp
- 6 ounces bean sprouts
- 2 cucumbers, peeled and finely shredded
- 2 handfuls fresh Thai basil leaves
- 1/4 cup sambal oelek (an Indonesian-style ground chili paste, available in specialty shops)
Preparation
To make the rempah: Blend all the ingredients in a food processor or with a mortal and pestle until a smooth paste forms, adding a touch of water or canola oil to help move the ingredients around, if necessary.
To make the laksa: Toast the coriander seeds in a heavy small skillet over medium heat until fragrant, about 1 minute. Set aside to cool. Then grind the toasted coriander seeds in a clean spice mill or coffee grinder.
Heat a heavy large pot over high heat. Add 1/2 cup of the coconut cream that floats atop the coconut milk in the can (do not stir the milk in the can in order to keep the thick cream separate from the thinner milk). Add the rempah and stir to blend. Simmer until the mixture thickens, begins to brown on the bottom of the pot, and the oil begins to exude from the coconut cream, stirring constantly for about 2 minutes.
Add the remaining coconut milk, stirring to loosen the brown bits off the bottom of the pot. Stir in the ground coriander and 1/2 teaspoon of the white pepper. Simmer uncovered until the sauce thickens to the consistency of a creamy soup, stirring occasionally, about 20 minutes. Season the laksa broth to taste with salt and more white pepper.
Meanwhile, soak the noodles in a large bowl of cold water for 30 minutes; drain.
Cook the noodles in a large saucepan of boiling water over high heat just until al dente, about 1 minute. Drain in a colander. Rinse the noodles with cold water; drain well.
Steam the shrimp until pink and just cooked through, about 3 minutes. Blanch the bean sprouts in a large saucepan of boiling water for 30 seconds; drain.
To serve: Mound the noodles in individual serving bowls. Spoon the hot laksa broth over the noodles. Top with the warm bean sprouts, shrimp, cucumber, and basil. Serve the sambal oelek alongside.
