Green Laksa

2 chicken carcasses

2 chicken marylands

1 kg raw, unpeeled large prawns

½ cup dried scallops (or dried shrimp)

4 tbsp vegetable oil

2 tsp salt

2 tsp sugar

1 tsp fish sauce

800 ml coconut cream

250g fried tofu puffs, halved*

1kg fresh Hokkien noodles

200g dried rice vermicelli noodles*

200g fried fishcake, sliced

300g beansprouts

8 eggs (optional)

1 cup loosely packed Vietnamese mint leaves

limes, to serve

subheading: Coriander and laksa leaf oil:

½ cup loosely packed Vietnamese mint leaves

4 coriander plants, stems and roots only (leaves reserved)

1 small bunch spinach

1 cup canola oil

subheading: Green laksa rempah (makes double):

6 large green chillies, deseeded

1 tbsp belacan (shrimp paste)

1 large brown onion, peeled and roughly chopped

10 cloves garlic, peeled

5 cm ginger, peeled and thickly sliced

5 cm galangal, peeled and thickly sliced

5 cm fresh turmeric, peeled and thickly sliced

3 stalks lemongrass, white part, roughly chopped

6 candlenuts, or macadamia nuts (optional)

Directions at adamliaw.com

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