7 Red chili small
1/2 cup Olive oil
1 teaspoon Shrimp Paste (optional)
2 Lemon grass, crushed
6 cloves Garlic, crushed
1 tablespoon Ginger, crushed
1 tablespoon Turmeric, crushed
2 Shallots, crushed
Place shrimp paste and red chilis in a small bowl and cover with boiling water. Crush all spices in a mortar and pestle. Transfer these to a bamix or food processor and add the olive oil and chili mix. Blend to a pulp. Add 1 teaspoon-tablespoon to a pot of laska soup (depending on flavour required). Store for 1 week in the fridge in an air tight container. Or in a container in the freezer for a few months and simply break off required amount each serve. You could freeze it into an ice cube tray which would give you a measured amount.
Cooking time: 20 minutes
250 grams of firm organic tofu (cut into 1cm cubes)
Laska paste(see above)
2 tablespoons of ghee
1 floret of broccoli, chopped
1 medium carrot, sliced
1 red capsicum, sliced
1 cup of Asian greens, washed and chopped
400mls of coconut cream
Heat skillet and add ghee and warm until melted. Add tofu and cook for 1-3 minutes until slightly brown.
Add in laska paste and cook for another minute before adding vegetables.
Add coconut cream and cook on a simmer for 15-20 minutes.
Add Asian greens in and cook for 2 minutes to soften.