Glass noodles in coconut sauce – Laksa Lemak

Ingredients for 2 servings:

• 30 g onion(s), red, small
• 3 medium-sized garlic cloves
• 30 g spice lily (aromatic ginger)
• 15 g ginger
• 1 tbsp lemongrass, thinly sliced
• 1 pepper, red, long, mild to medium hot
• 4 kemiri nuts, alternatively macadamia
• 4 g shrimp paste, fermented
• 1 tsp coriander seeds
• 1 tsp shrimp, small, dried
• 1 tsp chicken broth powder
• 40 g tomato juice
• 2 m.-large tomato(s)
• 2 tbsp sunflower oil
• 1 egg(s), size M, hard-boiled
• 60 g cucumber(s)
• 4 small Kailan (Chinese broccoli)
• 1 Pepper, red, long, mild
• 250 g shrimp(s), peeled, raw, approx. 14 cm, frozen
• 30 g garlic butter, alternatively herb butter
• 350 g water
• 7 g chicken stock powder
• 60 g corn flour glass noodles
• 60 g coconut milk, 24% fat content
• 2 tsp sesame oil, dark
• 2 tbsp sunflower oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Served with fried prawns and hard-boiled egg, this Malaysian nonya main course is a festive treat.

For the seasoning paste, trim the ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Wash, peel, and roughly chop the lily of the valley and ginger. Thaw the lemongrass. Trim the stem of the chili pepper, cut it in half lengthwise, remove the seeds and membranes, and cut each half diagonally into approximately 1 cm wide pieces. Halve the kemiri nuts vertically. If the halves are intact, use them. Crumble the shrimp paste, set aside the coriander seeds and shrimp, chicken stock, and tomato juice. Remove the green parts from the washed tomatoes, quarter them lengthwise, and remove the green stem ends. Cut the quarters into thirds crosswise. Place all the ingredients for the seasoning paste, from onions to tomatoes, in a blender and blend on high. Heat the sunflower oil in a pan, add the puree, and cook until smooth, stirring continuously. Then keep warm. For the fillings, boil the egg hard for 12 minutes, then rinse in cold water, peel, and quarter lengthwise. Cut both ends off the washed cucumber, halve lengthwise, and remove the seeds. Cut lengthwise into approximately 1 cm wide strips and chop crosswise into approximately 2 cm long pieces. Remove the leaves from the washed kailan close to the stem. Cut 1 cm off the bottom of the stems. Peel the area from the 3rd leaf down to the stems. Cut crosswise into approximately 2 cm long pieces. Quarter thick pieces lengthwise. Separate the thin leaf stalks from the leaves along the midrib and roughly chop the leaves. Cut the leaf stalks crosswise into approximately 2 cm long pieces and discard the midribs. Keep the leaves aside. Cut the washed peppers diagonally into approximately 4 mm wide pieces. Deseed the rings and discard the stalks. Dry the thawed shrimp and fry in the garlic butter over moderate heat until white-pink. Remove from the heat and set aside. Bring the water to a boil and dissolve the chicken stock powder in it. Add the glass noodles and cook for 2 minutes. Strain and let cool to below 80 degrees Celsius along with the stock. Mix the coconut milk and seasoning paste into the stock. Heat the sunflower oil in a wok until very hot. Add the cucumber and firm kailan pieces. Stir-fry for 3 minutes. Turn off the heat. Deglaze with the stock. Add the glass noodles, 80% of the kailan leaves, and the dark sesame oil and mix well. Divide the wok mixture among the serving dishes. Add the shrimp and egg quarters. Sprinkle with the pepper rings and the remaining kailan leaves, serve, and enjoy.