📝 About This Recipe
This vibrant, aromatic paste is the foundation of a truly authentic Laksa, capturing the complex marriage of spicy, salty, and umami flavors found in the hawker stalls of Singapore and Malaysia. By hand-blending fresh aromatics like galangal, lemongrass, and turmeric with savory dried shrimp, you create a depth of flavor that store-bought jars simply cannot replicate. It is a versatile culinary gold that transforms simple coconut milk into a rich, velvety broth that warms the soul.
🥗 Ingredients
The Aromatics (Rempah)
- 10-12 pieces Shallots (peeled and roughly chopped)
- 6 pieces Garlic cloves (peeled)
- 2 inch knob Fresh Galangal (peeled and sliced against the grain)
- 1 inch knob Fresh Turmeric (peeled; or substitute with 1 tsp powder)
- 3 stalks Lemongrass stalks (white parts only, finely sliced)
- 1 inch knob Fresh Ginger (peeled)
The Spice & Umami Base
- 15-20 pieces Dried Red Chilies (soaked in hot water for 20 mins and deseeded)
- 1/4 cup Dried Shrimp (Hae Bee) (soaked in warm water for 15 mins then drained)
- 1 tablespoon Belacan (Shrimp Paste) (toasted until fragrant)
- 5-6 pieces Candlenuts (substitute with macadamia nuts for similar creaminess)
- 1 tablespoon Coriander Seeds (toasted and ground)
Frying & Seasoning
- 1/2 cup Neutral Oil (such as vegetable or grapeseed oil)
- 1 tablespoon Palm Sugar (grated; or brown sugar)
- 1 teaspoon Salt (adjust to taste)
👨🍳 Instructions
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1
Begin by preparing the dried chilies. Snip them into smaller pieces, shake out the seeds, and soak them in boiling water for 20 minutes until soft and pliable.
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2
Soak the dried shrimp in warm water for 15 minutes. Once softened, drain them thoroughly and set aside.
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3
Toast the belacan (shrimp paste) in a dry pan over medium heat for 2-3 minutes or wrap in foil and grill until it releases a pungent, nutty aroma.
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4
In a heavy-duty blender or food processor, combine the soaked chilies, drained shrimp, shallots, garlic, galangal, turmeric, lemongrass, ginger, candlenuts, and toasted belacan.
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5
Add the ground coriander seeds to the blender. Pulse the mixture, adding a splash of the chili soaking water if necessary to help the blades move, until a very fine, smooth paste forms.
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6
Heat the neutral oil in a large wok or heavy-bottomed skillet over medium-low heat. The generous amount of oil is essential for 'pecah minyak' (breaking the oil).
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7
Add the blended paste to the hot oil. Be careful as it may splatter initially.
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8
Fry the paste continuously for 15-20 minutes. Stir frequently to prevent the bottom from scorching.
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9
Watch for the color to deepen from a bright orange to a rich, dark brick red. You will know it is ready when the oil separates from the paste and rises to the surface.
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10
Stir in the palm sugar and salt, allowing the sugar to melt and caramelize slightly into the paste.
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11
Remove from heat and let the paste cool completely. The oil on top acts as a natural preservative.
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12
Transfer the cooled paste to a sterilized glass jar. It can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.
💡 Chef's Tips
Always use fresh galangal and lemongrass if possible; the dried versions do not provide the same citrusy zing. Toasting the belacan is a vital step—it removes the raw 'fishy' scent and replaces it with a deep, savory umami. If the paste is too thick to blend, add oil instead of water to help it reach a smooth consistency; this makes frying easier later. Don't rush the frying process! The 'pecah minyak' stage is where the raw aromatics transform into a complex, sweet, and spicy base. Wear gloves when handling fresh turmeric to avoid staining your hands yellow for days.
🍽️ Serving Suggestions
To make the soup: Whisk 1/2 cup of this paste with 1 liter of prawn stock and 400ml of coconut milk. Serve over thick rice vermicelli (Laksa noodles) with poached prawns, fish cakes, and tofu puffs. Garnish generously with fresh Vietnamese Mint (Laksa Leaf) and a dollop of sambal oelek. Pair with a cold glass of Teh Tarik (pulled milk tea) or a fresh lime juice to cut through the richness. Add a soft-boiled egg and blanched bean sprouts for the ultimate textural experience.