Laksa Gravy

Title:
Laksa Gravy

Yield:
8 Servings

Categories:
Herbs




Ingredients:





     6 sm Dried red chilies, soaked


          -in warm water


     1    Stalk lemon grass, thick


          -lower part only


     8    Shallots


          -OR


     1 md Red or brown onion


     4 sl Fresh galangal


          -OR


     1 ts Ground dried galangal


     4    Candlenuts


   1/2 ts Shrimp paste (blacan)


   1/4 c  Oil


     1 ts Ground turmeric


     2 ts Ground coriander


     2 tb Dried shrimp, soaked and


          -pounded


     2 cn Coconut milk (13 1/2 oz)


          Reserved chicken stock


   1/2 lb Chinese fish balls


     1 ts Salt






 Pound together chiles, lemon grass, shallots, galangal, candlenuts and


 shrimp paste or grind in food processor or blender, adding 1 1/2


 tablespoons oil. Stir in turmeric and coriander.


 


 Heat remaining oil in large saucepan. Add ground ingredients and fry


 gently, stirring frequently, 4-5 minutes. Add dried shrimp and fry 2


 minutes. Remove thick coconut milk from top of unshaken can with


 ladle. Combine remaining milks. There should be 3 cups thinner


 coconut milk.


 


 Add thin coconut milk and reserved shrimp stock to fried mixture and


 bring to boil, stirring constantly. Add fish balls and simmer 5


 minutes. Add thick coconut milk and salt and simmer until gravy


 thickens.


 


 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip