Sunny Goh, executive chef of Spices Cafe, Concorde Hotel Singapore
For the rempah paste:
2 stalks lemongrass
40 slices galangal
15 dried red chillies
1 small piece belacan, lightly toasted
2 tbsp sambal belacan
1 tbsp turmeric powder
1 tbsp coriander powder
For the chilli oil:
20 dried chillies
400g fish cake, thinly sliced
600g medium prawns, shells removed
900g fresh thick vermicelli
600g bean sprouts
150g dried shrimp
1 litre thick coconut milk
2 tbsp sugar
1 tbsp salt
20 stalks laksa leaves, stalks removed
1 Pound or blend all the ingredients for the rempah until well combined. Set aside.
2 To make the chilli oil, heat the oil in a hot wok, add the chillies and stir-fry for 10min or until the oil separates from the chillies. Discard them, leaving the chilli oil in the wok.
3 Bring a pot of water to the boil and cook the fish cake and prawns. Drain, remove from the heat and set aside. Throw away the water.
4 Refill the pot with water and bring it to the boil. Blanch the vermicelli and bean sprouts, then drain. Divide into 5 bowls. Top with the prawns and fish cake.
5 Reheat the chilli oil in the wok, add the rempah and fry until fragrant. Sprinkle some water over the rempah and lower the heat.
6 Add the dried shrimp and fry for 2min. Then add the coconut milk and bring it to the boil, stirring constantly. Mix in the sugar and salt.
7 Ladle the laksa gravy over the vermicelli and garnish with laksa leaves.