Laksa Lemak (Katong Style) From 'The World'S Best Spicy Food'

• 12 dried red chilies, soaked to soften, coarsely chopped
• 16 shallots, minced
• 7 candlenuts, macadamias, or chashews
• Medium knob fresh galangal, minced
• Small knob fresh ginger, minced
• 3 stalks lemongrass, just the tender parts, sliced
• 1 tablespoon coriander seeds, toasted and ground
• Small knob fresh turmeric, peeled
• Salt
• 200 mL (1 cup) vegetable oil
• 60g (2 oz) dried shrimp, soaked to soften, ground
• 750 mL (3 cups) water
• 750 mL (3 cups) coconut milk, not stirred
• 4 tablespoons minced laksa leaves
• Fish stock or water, as needed
• 275g (10 oz) dried, round rice noodles, soaked to soften
• 2 fish cakes, sliced
• 275g (100 oz) shrimp, peeled and deveined
• 1 kg (2 lb) fresh cockles
• Salt to taste
• Sugar to taste
• 4 slices dry, firm tofu
• 100g (4 oz) bean sprouts
•  
• Sambal belacan
• Extra chili, chopped
• Laksa leaves, coarsely chopped

1. Combine the chilies, shallots, candlenuts, galangal, ginger, lemongrass, coriander seeds, turmeric, and salt in a mortar and pestle and pound into
2. (a smooth paste). Or use a food processor, adding a few drops of oil as needed.
3. Heat the oil in a large pan and add the
4. . Stir continuously over a low heat until fragrant, about 30 minutes.
5. Add the dried shrimp powder, stirring for about 5 minutes, then add water and simmer for another 30 minutes.
6. Add half the thick coconut milk, a teaspoon at a time, stirring continuously.
7. Stir in the laksa leaves.
8. Add the thin coconut milk a teaspoon at a time, stirring continuously.
9. Add the rest of the thick coconut milk as before, and simmer at medium heat for another 30 minutes. The broth should be thick but still soupy. Add fish stock or water to thin, as needed.
10. Add the fish cakes, shrimp, and cockles to the broth, and simmer until the cockles open and the shrimp are cooked, about three minutes. Season with more salt and sugar, as needed.
11. In a separate pot, cook the rice noodles according to package directions, then drain.
12. Fry slices of the tofu in vegetable oil until golden, about two minutes, and season with salt. Set aside.
13. To serve, divide noodles and bean sprouts among four large bowls. Fill each with the broth, then top with even portions of fish cakes, cockles, shrimp, and tofu.
14. Garnish with laksa leaf, chili, and a spoonful of
15. .

red chilies, shallots, candlenuts, ginger, stalks lemongrass, coriander seeds, turmeric, salt, vegetable oil, shrimp, water, coconut milk, laksa leaves, water, rice noodles, fish cakes, shrimp, fresh cockles, salt, sugar, bean sprouts, nbsp, sambal belacan, extra chili, laksa

Taken from www.seriouseats.com/recipes/2014/03/laksa-lemak-katong-style-from-the-worlds-best.html (may not work)