Luksa paste made from scratch

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk is more affordable.

laksa paste

🥗Healthier: homemade spice blend

💰Cheaper: curry paste

Homemade blends can be healthier and curry paste is often less expensive.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: omit eggs

Poached eggs maintain richness without added calories.

tofu puffs

🥗Healthier: tofu cubes

💰Cheaper: omit tofu

Tofu cubes are healthier and more versatile.

Welcome to the cooking adventure and introduction to the dish.

Run through the ingredients needed for the laksa paste.

Use approximately 6 candle nuts, chopped, and add to the blender.

Take the root and base part of the coriander, chop, and add to the blender.

Chop the white part of the lemongrass and add to the blender.

Prepare ginger and galangal, using half of each, and roughly chop before adding to the blender.

Peel the ginger using a spoon to minimize waste, then chop and add to the blender.

Roughly chop fresh turmeric and add to the blender, mentioning to use gloves to avoid staining hands.

If fresh turmeric isn't available, powdered turmeric can be used instead.

Roughly chop the dried chilies and fresh chilies, removing seeds if less heat is desired, and add to the blender.

Rehydrate dried shrimp in hot water, then add to the blender along with some of the soaking liquid.

Add coriander powder to the blender and blend the mixture.

Peel and roughly chop the eschalots and garlic, then add to the blender.

Add shrimp paste to the blender and blend again, adding more liquid if necessary to achieve a smooth paste.

Finish blending the laksa paste and show the final product.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens