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250 ml
Easy
Published 2008
A classic paste featured in Nonya cooking. Apart from using it to make laksa soup, I also use it as a stir-fry paste and a marinade for barbequed meats or fish.
Dry-roast the belacan, dried prawns, chillies and coriander seeds separately over gentle heat until fragrant. Cool, then grind to a fine powder in a spice grinder. Place in a blender along with all the other ingredients and process to a smooth paste. Spoon into a jar, then cover with a film of oil. The laksa paste can be kept in the refrigerator for up to 2 weeks.