Homemade laksa paste

Trying my best to make everything from scratch is a no brainer for me, I try and make most spice pastes and sauce bases as i feel it creates flavors that are unmatched compared to shop bought stuff. Pounding it in pestle and mortar takes it up a notch even further.

This paste can be used in various different dishes, once you have the base the kitchen is your oyster, play around and have as much fun as possible.

Ingredients

• 3 tbsp vegetable oil

• 6 dried red chilies, soaked in hot water until soft (or 3 fresh red chilies)

• 3 fresh red bird’s eye chilies (optional, for heat)

• 3 garlic cloves, peeled

• 2 medium shallots, peeled and roughly chopped

• 3 cm (1 inch) piece galangal, peeled and chopped (or substitute ginger)

• 3 cm (1 inch) piece fresh ginger, peeled and chopped

• 2 lemongrass stalks, tender white parts only, sliced

• 1 tsp ground turmeric (or 3 cm fresh turmeric root if available)

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp shrimp paste (belacan), or 1 tbsp miso for vegetarian version

• Zest of 1 lime

• 2 tbsp roasted peanuts or cashews (optional, for creaminess)

Instructions

1. Prepare the ingredients

   • If using dried chilies, soak them in hot water for 10–15 minutes, then drain.

   • Roughly chop garlic, shallots, galangal/ginger, and lemongrass.

2. Blend the paste

   • Add all ingredients to a food processor or blender.

   • Blend until a smooth paste forms.

   • If too thick, add a splash of water or oil to help it blend.

3. Cook the paste (important step!)

   • Heat 2 tbsp oil in a pan over medium heat.

   • Fry the paste for 5–7 minutes, stirring often, until fragrant and the oil begins to separate.

4. Store

   • Cool and transfer to a jar.

   • Store in the fridge for up to 1 week, or freeze in portions for up to 3 months.