Laksa Lemak (curried Noodles)

If religious books are not widely circulated among the masses in this country, I do not know what is going to become of us as a nation. If truth is not diffused – error will be. If God and His Word are not known and received – the devil and his works will gain the ascendancy. If the evangelical volume does not reach every hamlet – the pages of a corrupt and licentious literature will. If the power of the Gospel is not felt throughout the length and breadth of the land – anarchy and misrule, degradation and misery, corruption and darkness, will reign without mitigation or end.

Daniel Webster

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Seafood	Malay	Main dish, Malay, Noodles	4	Servings

INGREDIENTS

		A:
1/4	c	Oil
600	g	Shallots
5		Cm turmeric root
40		Dried chillies, soaked
6		Red chillies
		4cm x 5cm dried shrimp paste
10		Candlenuts
6		Stalks lemongrass
		2.5cm x 5cm galingale
60	g	Dried prawns
		B:
1	kg	Large prawns, shell retained
16	c	Coconut milk
3		Fish cakes, sliced
3	t	Salt
1 1/2	kg	Fresh thick vermicelli
		Scalded & drained
600	g	Beansprouts
2		Cucumbers, peeled & shredded
2		Bunch, mint leaves

INSTRUCTIONS

Grind A. Heat oil in a wok and fry A until fragrant and oil appears on
surface. Put in large prawns and stir fry for 3 minutes until prawns
are cooked. Dish out the prawns only and leave aside. This will
prevent prawns from being overcooked. Pour in coconut milk and bring
to a boil. Put in fish cake slices. When gravy boils again, add  prawns
and salt.  To serve, put a little thick rice vermicelli into individual
serving  bowls. Garnish with bean sprouts, cucumber and mint leaves.
Pour hot  gravy with prawns and fish slices over this.  Compiled by I.
Chaudhary  Posted to EAT-L Digest 26 October 96  Date:    Mon, 28 Oct
1996 00:00:39 +1000  From:    "I. Chaudhary" <imranc@ONTHENET.COM.AU>

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