马六甲娘惹叻沙 NYONYA LAKSA LEMAK MELAKA

材料
A:小葱头30粒、红辣椒20条、辣椒干12条、蓝姜6公分、香
茅10枝、石古仔20粒、黄姜3段、峇拉煎3公分、食油1杯
B:椰浆600毫升、盐适量
C:辣椒干10条、红辣椒10条、小葱头4粒、油¼杯、盐适量
配料
豆腐卜20粒（烫软切4块）、叻沙叶1束（洗净切丝）、鱼饼
8块（烫热切片）、中虾1.5公斤（去壳烫熟）、鹌鹑蛋40粒
（煮熟剥壳）、青瓜1条（切丝）、豆芽½公斤（烫熟）、黄
面条 1公斤（烫熟）、米粉1包（烫熟）
做法
1 将A料放入搅拌器搅拌成茸。（图1-3）
2 起锅热油，把研磨香料A爆香。（图4）
3 加入材料B和豆卜，大火煮滚后即可熄火以防止椰浆煮出油。（图5）
4 另外把材料C研磨，爆香成辣椒酱。
组合
把烫熟的面条或米粉放入碗里，放入适量配料，倒入叻
沙汤汁，配炒辣椒酱吃。（图6-7）

INGREDIENTS
A:30 shallots, 20 fresh red chillies, 12 dried chillies, 6cm galangal, 10 stalks lemon grass, 20 candlenuts,
3 sections turmeric, 3cm belacan, 1 cup cooking oil
B:600ml coconut milk, salt to taste
C:10 dried chilies, 10 fresh red chilies, 4 shallots, ¼ cup cooking oil, salt to taste
Sub-ingredients:
20 taupok (scalded and quartered),1 bunch daun Kesum(washed & finely sliced), 8 fish cakes (scalded & sliced),

1.5 kg medium sized prawns(shelled and blanched), 40 Quail’s eggs (hardboiled & peeled),1 cucumber
(shredded), ½ kg bean sprouts(blanched), 1 kg yellow
egg noodles (scalded), 1 packet vermicelli (scalded)
METHOD
1 Blend all ingredients A in a blender till smooth.(pic1-3)
2 Heat oil in a wok, sauté ingredients A till fragrant.(pic 4)
3 Add in ingredients B and taupok, bring to a quick boiland turn off heat immediately to prevent coconut
milk from separating. (pic 5)
4 Grind and saute ingredients C till fragrant as chilli paste. Set aside to be used later.
TO ASSEMBLE
Place noodles/vermicelli in a bowl, add in some subingredients. Pour in laksa gravy, serve with chili paste.
(pic 6-7)