Laksa Paste

Ingredients

• 8 dried red chiles, soaked in hot water and drained
• 4 fresh red chiles, roughly chopped
• 6 cloves garlic, peeled
• 4 shallots, peeled and quartered
• 3 stalks lemongrass, tender inner part only, sliced
• 1 tablespoon galangal, peeled and sliced
• 1 tablespoon fresh turmeric, peeled and sliced
• 4 candlenuts (or macadamia nuts)
• 1 tablespoon dried shrimp, soaked in warm water and drained
• 1 tablespoon belacan (shrimp paste)
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• 1 teaspoon sugar

Method

1. 1

   Drain the soaked dried chiles and roughly chop them along with the fresh chiles.

2. 2

   Toast the belacan in a dry skillet over medium heat for 1 minute per side until fragrant, then crumble it.

   1:00 · Toast belacan
3. 3

   Combine the chiles, garlic, shallots, lemongrass, galangal, fresh turmeric, candlenuts, dried shrimp, toasted belacan, ground coriander, and ground turmeric in a food processor or blender.

4. 4

   Blend the mixture, scraping down the sides as needed, adding a splash of water if necessary, until a smooth, thick paste forms.

   3:00 · Blend paste
5. 5

   Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

   2:00 · Heat oil
6. 6

   Add the paste to the skillet and fry, stirring frequently, until the oil separates and the paste darkens and turns fragrant.

   8:00 · Fry paste
7. 7

   Stir in the salt and sugar and cook for 1 more minute, then remove from heat and cool to room temperature.

   1:00 · Cook with seasoning
8. 8

   Transfer the cooled paste to an airtight container and refrigerate for up to 2 weeks, or freeze in portions for up to 3 months.