Laksa Sauce Base

Name: Laksa Sauce Base
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Malaysian/Singaporean
Ingredients: Dried red chiles — 6; Shallots and garlic — 6 and 5 cloves; Fresh turmeric or ground turmeric — 15 g or 5 g (1 tbsp or 1.5 tsp); Candlenuts (or macadamia as substitute) — 4; Lemongrass — 2 stalks; Belacan (shrimp paste) — 15 g (1 tbsp); Coconut milk — 500 ml (2 cups); Fish or chicken stock — 500 ml (2 cups)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

20 min (plus 15 min soaking)

Prep

35 min

Cook

Ingredients

Dried red chiles — 6
Shallots and garlic — 6 and 5 cloves
Fresh turmeric or ground turmeric — 15 g or 5 g (1 tbsp or 1.5 tsp)
Candlenuts (or macadamia as substitute) — 4
Lemongrass — 2 stalks
Belacan (shrimp paste) — 15 g (1 tbsp)
Coconut milk — 500 ml (2 cups)
Fish or chicken stock — 500 ml (2 cups)

Method

Soak dried chiles in hot water 15 minutes to soften; drain.
Pound or process softened chiles, shallots, garlic, turmeric, candlenuts, lemongrass and belacan to a smooth,
fragrant paste.
Heat a little oil in a wok; fry the paste over medium heat until deeply fragrant and oil separates slightly, about 8-10
minutes.
Add coconut milk and stock gradually, stirring to combine.
Simmer 20-25 minutes, stirring occasionally, until flavours meld and the sauce reaches a rich, medium-thick
consistency.

Cultural Background: A rich, aromatic spice paste built on chiles, candlenuts and shrimp paste, laksa sauce base underlies the beloved noodle soup found across Malaysia and Singapore, with countless regional variations from curry laksa to assam laksa.

Tips: • Thoroughly frying the paste before adding liquid is essential to developing laksa's full depth of flavour. • Candlenuts add characteristic richness and slight thickening; macadamia nuts are the standard substitute if candlenuts are unavailable.

Variations: • Add tamarind and omit coconut milk for a tangier assam laksa-style variation. • Adjust chile quantity for varying heat levels.

Storage: Refrigerate up to 3 days, or freeze up to 3 months.

Reheating: Reheat gently over low heat, stirring occasionally. Nutrition (per serving) Approx. 140 kcal, 2 g protein, 12 g fat, 6 g carbohydrate per 100 ml serving.

FAQs: What is laksa sauce traditionally used for? The rich broth base for laksa, a beloved noodle soup found in many regional variations across Malaysia and Singapore. What are candlenuts? Oily, waxy nuts used in Southeast Asian cooking primarily for their thickening and richness rather than strong flavour; macadamia nuts are a common substitute.