Noodles In Rich Coconut Milk - {Laksa Lemak}

By á-174942

Ingredients

• SPICE PASTE:
• 8 ounces fresh Chinese egg noodles
• 4 ounces dried rice stick noodles
• 1/2 package regular tofu - (14-oz pkg)
• Cooking oil for deep-frying
• 1 teaspoon cooking oil
• 2 eggs lightly beaten
• 1 lemongrass stalk
• 3 walnut-size shallots
• 2 fresh red jalapeño chiles seeded
• 3 candlenuts or 6 almonds
• 1 teaspoon galangal powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon dried shrimp paste (blachan)
• 1/4 cup water
• COOKING:
• 2 tablespoons cooking oil
• 1 cup unsweetened coconut milk
• 4 cups water
• 1/4 cup soy sauce
• GARNISHES:
• 1/4 pound bean sprouts blanched
• 1/4 pound cooked medium shrimp
• 1 large chicken breast half poached, shredded
• 1/2 an English cucumber cut matchstick
• strips
• 2 fresh red jalapeno chilies thinly sliced
• Lemon or lime wedges

Details

Servings 4

Preparation

Step 1

Cook egg noodles according to package directions. Drain, rinse, and drain again. Soak rice stick noodles in warm water, for about 30 minutes; drain.

Drain tofu; cut into 1-inch cubes. Place between paper towels and gently press out excess water. In a wok, heat oil for deep-frying to 350 degrees. Deep-fry tofu, turning once, until golden on all sides, 3 to 4 minutes. Drain on paper towels.

Place a nonstick 8- to 9-inch frying pan over medium heat until hot. Brush with 1/2 teaspoon cooking oil. Add half of eggs and cook until lightly browned on bottom and set on top, about 1 minute. Turn over and cook for 5 seconds; remove from pan. Repeat with 1/2 teaspoon oil and remaining egg. Roll omelets into cylinders and cut into 1/4-inch-wide strips.

Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth.

Place a wok over medium-low heat. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add coconut milk and cook for 3 minutes. Add water and soy sauce.

To serve, put noodles in a serving bowl. Pour soup over and arrange garnishes decoratively on top.

This recipe yields 4 to 6 servings.