150ml Merris Pure Vegetable Oil
25g ground coriander
1 strip of spring onion
1 and half teaspoon ground nutmeg
10g dried whole chilli
1 teaspoon Sarawak Black Pepper
1 teaspoon curry powder
5 garlic cloves
1 cut of ginger around 5cm
10g fresh red chillies
1 teaspoon belacan
3 tablespoon tamarind paste
3 teaspoons salt
2 tablespoon sugar
half a cup of meatball
500ml Coconut Cream
50g of beansprouts
1 packet of vermicelli
Toast ground coriander, ground nutmeg in a dry pan until fragrant.
Blend above ingredient with dried whole chilli,Sarawak Black Pepper, curry powder, onion, garlic, ginger,red chillies,lemongrass, belacan into a paste.
Heat oil in a wok and fry the paste over a low heat for about 20 minutes, making sure it doesn’t burn.
After 20 minutes, add tamarind paste, salt, circle palm sugar. Continue cooking over a low heat for about another 30 minutes until the paste is starting to really brown up.
Poach the chicken bones in 1 litres water for about an hour, Reserve the poaching liquid. Remove all the bones.
Fry these bones with Merris Oil and put it back into the earlier liquid and continue to cook for another half hour to release the flavour.
Strain the stock, discard the bones, return the stock to the heat and add in the paste. Leave to simmer for another 45 minutes. Strain the stock again, return to the heat and add in the coconut cream. Season to taste. Go heavy on the salt as you will need the extra hit once all the noodles and toppings are in. If it’s too sour, add a bit more sugar; if it’s not sour enough, squeeze in a lemon.
Fry the eggs and cut into 1cm strips.
Lightly blanch beansprout and cook vermicelli and meatballs.
Put vermicelli and beansprout and meatballs in the bowl and pour the laksa soup and egg strips, beansprouts and spring onion.