Kuching Style Laksa Recipe by Anthony Bourdain

passmethedimsum.com

Mark Wong

subheading: For the Sarawak Laksa Paste:

10 shallots, coarsely chopped

5 large garlic cloves

¾ lb galangal, chopped

10 fresh long red chilies, cut into chunks. You can make it less spicy by removing the seeds

½ cup dried red chilies, soaked in hot water for 20 minutes and drained

5 stalks lemongrass -white parts only- coarsely chopped

3.5 ounces macadamia nuts or cashews. (I had neither, so I just used almond powder)

¾ cup roasted peanuts

½ cup sesame seeds, toasted

3 tablespoons cumin seeds, toasted and ground

½ cup coriander seeds, toasted and ground

6 pieces star anise, toasted and ground. (I didn't have this so I used cinnamon instead- big mistake)

7 toasted and ground cloves

1 tsp ground nutmeg (I didn't have this so I skipped it)

10 cardamon pods

2 cups soy bean oil

5 tablespoons salt

¼ cup palm sugar

8 ounces tamarind pulp, mixed with 1 cup boiling water

subheading: For the Kuching Style Laksa (served 4):

2 quarts Dark Universal Stock by Anthony Bourdain (I used chicken stock that I had in my fridge)

1 large chicken breast, bone-in (I skipped this completely)

¾ cup Sarawak Laksa paste.

16 to 20 jumbo shrimps, deveined, tails intact, shells reserved for stock

2 large eggs

1 tsp soy sauce (I used tamari instead)

1 tsp vegetable oil

8 ounces rice vermicelli

¾ cup coconut milk (I used like 2 cups instead because I LOVE coconut milk)

Around 2 cups mung bean sprouts

Fresh cilantro for garnish (I was all out, so I used mint instead. NOT the same, do not repeat at home)

Lime wedges for garnish

Sambal belcan paste, for ganrish to taste

Directions at passmethedimsum.com

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