Malaysian Curry Laksa

Instructions

1. Make the Malaysian Spice Paste by combining the paste ingredients in a high-speed blender. Depending on requirements.  Use a third of the proportions. Store the rest in a sterilised jar and keep frigerated for up to a month, until needed.
2. In a large non-stick pan, make the stock by simmering under a low heat the shiitake mushrooms and kombu in water for about an hour.  Sieve and discard the kombu and keep the shiitake for later. Retain the stock and set to one side.
3. Make the curry paste by placing the chillies and garlic in a high-speed blender. Blend until fine. Transfer to a small skillet. Add the oil and sauté the chillies until the chillies start to float. This will be about 3 to 4 minutes. Set to one side.
4. Make the rice vermicelli in a separate pan by placing in boiling water for about 3 to 4 minutes. Set to one side.
5. In a wok place the curry place with oil and with a little stock to form a marsala base.  Gently cook for 3 to 4 minutes. Add the remainder of the stock, sugar, smashed lemon grass and the coconut milk and creamed coconut.  Cook for about 10 minutes.
6. Add in the mushrooms and cook for a further 5 minutes.
7. Add in the tofu. Switch off the heat. Season to taste.
8. Serve the laksa over piping hot noodles Garnish with beansprouts, mint and coriander leaves, and pepper. Drizzle with chili oil, as required.