Laksa Paste

This chilli paste has its origins in the Nyonya cooking of Malaysia and Singapore, food that is renowned for it heady spiciness and richness. Laksa paste needs to be cooked to make it palatable and desirable. The heat brings out the subtlety of the flavours as they infuse the added liquid, usually stock and coconut milk. It is a great paste to have on hand to throw together a fabulous soup at the last minute and it keeps for 1 month, refrigerated.