Laksa

Ingredients to Grind (A)
1 teaspoon turmeric powder
15 pcs of galangal, slice
20 dried chillies
5-6 small fresh chillies
6-8 candlenuts
15g belachan
15 shallots

Ingredients to Grind (B)
1/2 cup dried shrimps (soaked)
1 tbsp sugar
1 tsp salt

750ml thick coconut milk
1 tsp salt
1 tsp sugar
10 pcs of assorted yong tau fu
10 quail egg (boiled and peel)
10 fish balls
2 stalks of lemon grass, bruised
500g bean sprout, wash and clean (break the tail)
1 kg laksa noodle
50cents of laksa leaves (shredded)

Method:
1) Grind all A into a fine paste
2) Heat wok with oil and fry paste (ingredients A) and lemon grass till fragrant over low fire.
3) Add 2L water and bring to boil. Add in ingredients B and bring to boil and simmering in low fire for abt 20 mins.
4) Add in coconut milk and keep stirring once a while to prevent curdling.
5) Add in yong tau fu and fish ball and let it boil till fish ball float up. Turn off fire and set aside

To serve
1) Boil water, blanch beanspout & noodle.
2) Put above into a bowl and add gravy and yong tau fu. Garnish with quail egg and laksa leaves.