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Home made Laksa Paste(rec n pic)
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Fri Nov 30, 2007 6:52 am    Post subject: Home made Laksa Paste(rec n pic) Reply with quote


Laksa Paste
Ingredients for 300g paste:
10 pcs dried red chillies
5 pcs chilli padi
10 shallots
4 cloves of garlic
100g dried shrimps
20g belachan (fermented prawn paste)
2 cm piece galangal
2 stalks lemon grass
50ml corn oil for frying

Method
1. Blend all ingredients except lemon grass.
2. Fry paste and lemon grass in a wok over medium heat for 10 to 15 minutes until fragrant.
3. Allow to cool completely.

Extra Tip by Gina
If you can get fresh laksa leaves with the stalks, pluck out the leaves for toppings, and reserve the stalks to be fried with the paste.

The laksa leaves stalks does impart the flavour into the paste making it very fragrant even though you may store in the freezer for a longer period.

As always, all my chilli pastes are not just use for one purpose. In the most recent seafood cooking class, it was use to stir fry fresh mussels.

yummy
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Gina

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Last edited by Gina on Sat May 21, 2016 10:01 am; edited 1 time in total
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idealist54
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Joined: 28 Jun 2005
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PostPosted: Sun Dec 30, 2007 1:43 pm    Post subject: Reply with quote

Hi Gina,

I finally tried to make the paste today. Not making laksa to eat yet because it is 39 deg today knock out and too hot to eat laksa. Going to cook fried rice with the paste for dinner tonight.

Is it possible to substitute shallots with red onions? I read somewhere that it is possible but not sure if anyone has tried that. Reason is that shallots are ridiculously expensive here @ A$15/kg and 18 shallots cost me A$7.60! *faint*

The other problem that I ran into was that the galangal was so hard even after I chopped it into pieces, it still got stuck in my chopper blade. I may have to use the powdered form until I can buy a more powerful processor. :(
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Gina
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PostPosted: Sun Dec 30, 2007 4:01 pm    Post subject: Reply with quote

yes..you can subs shallots for red onions. But not brown onions. Because brown onions are less acidic, sweeter naturally.
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Reirei
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Joined: 27 Jul 2007
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PostPosted: Mon Dec 31, 2007 12:47 pm    Post subject: Reply with quote

I too lazy to make and will sneeze when i fry chillies.. can buy or not?? grin
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Gina
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PostPosted: Mon Dec 31, 2007 12:50 pm    Post subject: Reply with quote

Rei

of course can. PM me if you are interested. yummy
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fishandrice
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PostPosted: Wed Jan 23, 2008 11:40 am    Post subject: Reply with quote

I'll have to try this out soon!
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Gina
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PostPosted: Wed Jan 23, 2008 9:46 pm    Post subject: Reply with quote

amrita

I got a jar for you..actually its for all who are helping KC with CFC! yummy grin
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Gina

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lilfeets
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PostPosted: Sat Apr 26, 2008 12:25 am    Post subject: laksa paste - can buy? Reply with quote

hi Gina

can i buy laksa paste form you please? Very Happy
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maya2715
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Joined: 05 Oct 2007
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PostPosted: Wed Jul 30, 2008 4:13 pm    Post subject: Reply with quote

A silly question.
Red chillies refer to dried or fresh?

Very Happy
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Alannia
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PostPosted: Wed Jul 30, 2008 5:06 pm    Post subject: Reply with quote

Red chillies should be fresh. Usually Gina will write as dried chilli if it's dried.
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maya2715
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PostPosted: Wed Jul 30, 2008 5:59 pm    Post subject: Reply with quote

okie thanks Very Happy
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jfanpa
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PostPosted: Thu Jul 31, 2008 3:56 am    Post subject: Reply with quote

Hi Gina, is this paste good for laksa lemak or the assam laksa? I bought some laksa leaf plant from a vietnamese lady here and it is flourishing. I would like to give this a try.
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Gina
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PostPosted: Thu Jul 31, 2008 7:34 am    Post subject: Reply with quote

its laksa.

assam laksa does not need laksa leaves. it uses Mint leaves.
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Gina

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jfanpa
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PostPosted: Thu Jul 31, 2008 9:34 pm    Post subject: Reply with quote

Sorry Gina I'm a bit slow here. I took some pictures here can you tell me if I have the name right for them.

Is this assam leaf? It sure smells like assam laksa to me... or maybe I just miss it too much that anything and everything out of the ordinary smells like assam laksa so how?



I think... I'm pretty sure this is mint leaf. Locals make meadow tea w this, in the south it's called sweet tea.
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Gina
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PostPosted: Fri Aug 01, 2008 7:45 am    Post subject: Reply with quote

hi..

the first 2 pictures is laksa leaf..not assam leaf.
here, the moment you mentioned assam anything, people assumes it is SOUR. Smile love

the 3rd picture..well, never see it here in Singapore.
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Gina

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jfanpa
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PostPosted: Sat Aug 02, 2008 10:49 pm    Post subject: Reply with quote

Thanks Gina for the confirmation. Laksa leaf was what I meant to say. I love assam laksa - actually assam anything!! loving u

Don't you use laksa leaf and assam pi to make assam laksa? I really would like to try and make some of the hot and sour gravy w the fish, topped w mint, pineapple, onions, and hae koh. It's quite an acquired taste, I know. But will your rempah work for this type of soup? Any suggestion? A bit lost here.

Thanks.

June
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Gina
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PostPosted: Sat Aug 02, 2008 11:08 pm    Post subject: Reply with quote

june

my laksa paste is for the nonya laksa type..the type that milk is needed, either coconut milk or evaporated milk.

I don't have the assam laksa recipe. Coz no one at home likes it. its too sour they say. I am the only one who will eat.


yummy
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Gina

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Alannia
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PostPosted: Mon Aug 04, 2008 12:33 pm    Post subject: Reply with quote

I don't have an exact recipe but this is how I do it.

I will boil some ikan kembung (spanish mackerel). Flake it. Grind loads of shallots. Saute shallots and chilli boh (chilli paste). Add 'fish water' (+ more), laksa leaves, asam keping, fish and some rock sugar. Boil until the flavours come together.
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jfanpa
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PostPosted: Tue Aug 05, 2008 11:54 pm    Post subject: Reply with quote

Thanks Alannia for your suggestions. I just might try it sometime.

Thanks Gina for your confirmation. I will try your laksa paste recipe as well coz I have some red fresh chilli from my garden as well.
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blahthing
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PostPosted: Sat Jan 02, 2010 11:21 pm    Post subject: Reply with quote

I know this is an old thread but it is the only laksa paste recipe I can find. Can anyone confirm if this is normal Laksa or Sarawak Laksa?

Thank you! Smile
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Gina
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PostPosted: Sun Jan 03, 2010 8:48 am    Post subject: Reply with quote

its not sarawak laksa. Its 'normal' laksa. Not even Penang laksa. grin
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Gina

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notoveryet
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PostPosted: Thu Feb 25, 2010 12:20 am    Post subject: Reply with quote

Gina,

Can I ask how to store the laksa paste for future use and how long can we keep it?

Cos my bf always scold me say the paste might not be able to keep, ie not fresh, and might cause my tummy upset again...

But I have been eyeing to try your laska paste for the longest time...hehe

I am just afraid I dont know how to fry it nicely....
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Gina
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PostPosted: Thu Feb 25, 2010 8:39 am    Post subject: Reply with quote

to store longer, I keep it in the freezer. Usually I packed into 200g per bag(ziplock sealed). Then label the date it was cooked.

Just remove from freezer to defroze, and use as per recipe.

So far, those who use to buy from me have kept the paste in the freezer for longer than 2 years. These are folks who lived abroad and come back to SG to visit their families. yummy
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blursotong
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PostPosted: Wed Dec 01, 2010 5:30 pm    Post subject: Reply with quote

Gina, so this is like the katong lakasa?

Idealist54, where did you find the galangal in Oz?
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Alannia
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PostPosted: Fri Dec 03, 2010 10:42 am    Post subject: Reply with quote

Maybe in the Asian shops. Btw, which part of Australia are you at? Maybe I can check with my sister for you.
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