*  Exported from  MasterCook  *

                               LAKSA GRAVY

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Herbs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6       sm           Dried red chilies, soaked
                        -in warm water
   1                    Stalk lemon grass, thick
                        -lower part only
   8                    Shallots
                        -OR
   1       md           Red or brown onion
   4       sl           Fresh galangal
                        -OR
   1       t            Ground dried galangal
   4                    Candlenuts
     1/2   ts           Shrimp paste (blacan)
     1/4   c            Oil
   1       t            Ground turmeric
   2       ts           Ground coriander
   2       tb           Dried shrimp, soaked and
                        -pounded
   2       cn           Coconut milk (13 1/2 oz)
                        Reserved chicken stock
     1/2   lb           Chinese fish balls
   1       t            Salt

  Pound together chiles, lemon grass, shallots,
  galangal, candlenuts and shrimp paste or grind in food
  processor or blender, adding 1 1/2 tablespoons oil.
  Stir in turmeric and coriander.
  
  Heat remaining oil in large saucepan. Add ground
  ingredients and fry gently, stirring frequently, 4-5
  minutes. Add dried shrimp and fry 2 minutes. Remove
  thick coconut milk from top of unshaken can with
  ladle. Combine remaining milks. There should be 3 cups
  thinner coconut milk.
  
  Add thin coconut milk and reserved shrimp stock to
  fried mixture and bring to boil, stirring constantly.
  Add fish balls and simmer 5 minutes. Add thick coconut
  milk and salt and simmer until gravy thickens.
 


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