*  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.
  
 
 
                    - - - - - - - - - - - - - - - - - -