Ingredients
- 50g dried red chili peppers
- 30g shallots, peeled
- 20g garlic cloves, peeled
- 20g fresh ginger, peeled
- 15g shrimp paste
- 10g lemongrass, chopped
- 5g fresh turmeric, peeled
- 5g belacan (dried shrimp paste)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup water
Per serving
Calories: 150 kcal
Proteins: 2 g
Fats: 14 g
Carbohydrates: 6 g
Method
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Soak the dried red chili peppers in hot water for about 10 minutes until they soften. Drain the water and remove the stems and seeds.
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In a food processor or blender, combine the soaked chili peppers, shallots, garlic cloves, fresh ginger, lemongrass, fresh turmeric, belacan, and shrimp paste. Blend until you get a smooth paste.
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Heat the vegetable oil in a saucepan over medium heat. Add the chili paste and cook for about 5 minutes, stirring occasionally to prevent burning.
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Add salt, sugar, and water to the saucepan. Reduce the heat to low and simmer for another 5 minutes, allowing the flavors to meld together. If the sauce becomes too thick, you can add a bit more water.
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Remove the saucepan from heat and let the laksa sauce cool down before transferring it to a jar or container for storage.
The laksa sauce is typically served with various dishes, most notably in the popular Malaysian noodle soup called laksa. It is a versatile sauce that adds a rich and spicy flavor to a variety of dishes, including stir-fries, curries, and marinades.
In conclusion, Malaysian laksa sauce is a vibrant green sauce made primarily from chili peppers and other aromatic ingredients. It offers a spicy kick and a burst of flavors to elevate dishes. With its versatility and bold taste, laksa sauce is a staple in Malaysian cuisine, adding depth and heat to many traditional recipes.
Facts about the sauce:
- Laksa sauce is a fundamental component of Malaysian cuisine, particularly in dishes like laksa noodle soup.
- It is known for its spicy and aromatic profile, contributing to the robust flavors of Malaysian dishes.
- The sauce is made with a combination of dried chili peppers, shallots, garlic, ginger, lemongrass, shrimp paste, and other spices, creating a complex flavor profile.
- Laksa sauce is a key ingredient in many Southeast Asian cuisines, including Malaysian, Singaporean, and Indonesian dishes.
- It can be adjusted to varying levels of spiciness, depending on personal preference, by adding or reducing the amount of chili peppers used.
