Nyonya Laksa (2nd Version)

Ingredients:
500g Laksa noodle
1/2 cup cooking oil
60g dried prawn ~ soaked (30 mins) & ground finely
1000ml prawn stock ~ fried prawn shells
500ml coconut cream ~ I used Kara
250ml coconut cream + 250ml water ~ dilute
1 tbsp salt
2 tbsp sugar

Paste:
25 dried chili ~ soaked w/hot water
1 tbsp shrimp paste (Belachan)
2 large onion
6 shallots
4 cloves garlic
1" galangal (10 sliced)
2" fresh turmeric (abt 1 thumb size)
7 candlenuts
1-1/2 tbsp coriander powder

Garnish:
500g medium prawn ~ blanched
3 fried fish cake ~ sliced
20g bean sprout ~ blanched
Laksa leaves (daun kesom) ~ chopped
Dried tofu puff ~ cut halves
Egg ~ boiled & halves

Directions:

1. Heat oil & add the paste to stir fry on low fire till fragrant & chili oil oozes out from the mixture.
2. Add in the ground dried prawn & stir fry mixture for another 10 mins.
3. Add slowly the thick coconut milk & mix the mixture together.  Continually stir the mixture till all blend together.
4. Add in the prawn stock, coconut milk (dilute) & bring to boil.
5. Add sugar & salt to taste.   then add the tofu puff, lower the fire & simmer for 10-15 minutes.  Continuously stirring.
6. Assemble: In a large bowl, add laksa noodle, top with blanched bean sprout, sliced fish cake, around with boiled prawn.   Then pour the gravy of laksa with 2 halves tofu puff & spread chopped laksa leaves on top & serve immediately.