Ingredients
(A)
1 kg prawns, boil in a pot water, reserve the stock & shelled the prawns
800g coarse bee hoon, scalded
800g yellow noodle,scalded
Bean sprouts, blanched
6 fried fish cake, sliced (just sharing, I baked them in the oven so it will be "pang"{more flavourful than blanched} & less oily.)
10 hard boil eggs, halved
Tau pok, about 2 packs from market.
cooked fishballs, optional
(B)
Laksa gravy (estimates, kindly adjust as according to your taste preference)
2 cups peeled shallots
3/4 cup peeled garlic
20 dried chilli, softened in hot water
2-3 chilli padi, optional
10 candlenuts
2" galangal
1 tbsp belachan
1 tsp tumeric powder/ 3 pcs fresh tumeric
1 tbsp coriander powder
blend all the above mentioned together & add the powdered spice to the paste. May add a little bit of water if it's too dry to blend
2 lemon grass stalk, white portion only, crushed
a handful of laksa leaves, chopped finely
1/2 ~ 3/4 cup dried shrimp, soften in water & pounded
3 liters water, inclusive of reserved stock from cooking prawns
1 packet coconut cream
Salt & sugar to taste
Heat some oil in a pot large enough for the gravy, brown the paste till fragrant and add in lemon grass & dried shrimp, continue to cook till the fragrant is out (somewhere when the dried shrimp is lightly brown)
Add in the tau pok, laksa leaves, water and reserved stock, simmer for 15 minutes. Add in the coconut milk & season with salt & sugar to taste. May add in some bouillon if soup is not flavourful enough.
Put noodles & bee hoon in a bowl, topped with the rest of the ingredients and pour gravy over it. Garnish with more laksa leaves. Ready to serve.