Laksa

Blend dried chilies (with soaking water), fresh chilies, shallots, dried shrimp, lemongrass, galangal, turmeric, ginger, chili powder, and curry powder into a smooth paste.

In a pan, heat 3 cups of oil over low heat.

Add the paste and cook slowly, stirring regularly, for until deep red and fragrant.

Set aside. You will use 1 ladle for the soup and can store the rest for future use.

Toast 2 tbsp belachan in a dry wok until aromatic, then stir it into the cooked paste.

Add 1 ladle of laksa paste and 1.5 litres water. Bring to a gentle boil.

Add chicken stock powder, sugar, and Yum Yum seasoning or MSG.

Stir in 200g coconut milk, 10 curry leaves, and 2 torn kaffir lime leaves.

Add 10 tofu puffs and 20 fish cake slices.

Simmer for 3–5 minutes to allow flavors to develop.

Boil prawns in water until just cooked (2–3 mins), then set aside.

Boil chicken breast until fully cooked, shred once cool.

Hard-boil eggs (9–10 mins), peel, and halve.

Cook 200g vermicelli noodles and 300g Hokkien noodles separately according to package instructions.

Rinse under cold water and drain well.

Blanch beansprouts briefly in hot water if desired, or leave raw for crunch.

In each serving bowl, add a mix of vermicelli and Hokkien noodles.

Ladle over hot laksa broth with tofu puffs and fish cake.

Top with prawns, shredded chicken, and half a boiled egg.

Add a handful of fresh beansprouts.

Optional: garnish with lime wedge, fresh coriander, fried shallots, or sambal.