Ingredients:

Rempah (Paste)
(use a food processor to grind the ingredients together):

2 lemon grass (serai)
2 thumb size galangal (lengkuas)(sliced thinly)
12 candle nuts (buah keras)
25 shallots (bawang merah)
15 dried chillies or 2 tbsp ground chili powder
2 slices shrimp paste (belachan)
1 tbsp turmeric powder or 2 thumbsize pieces fresh turmeric (kunyit)
2 tbsp coriander (ketumbar) powder
4 oz dried prawns, ground finely

Garnish:
1 1/2 lb tiger prawns, boiled and peeled
1 1/2 lb fried fish cake, sliced
1 1/2 lb bean sprouts
4 lbs laksa noodles (lai fen)
20 stalks laksa leaves (daun kesom), washed and shredded
3 packets of tofu puffs, cut into slices
12 eggs boiled and quartered

Methods:

Heat a frying pan till hot, add in 20 tbs oil and stir fry rempah on
low fire till fragrant and chili oil oozes out from the mixture. Add in
ground dried prawns and stir fry mixture for another 2-3 mins. Put up
the fire, add in prawn stock (60ozs) and coconut milk (60oz) and bring
to boil. Add sugar and salt to taste. Lower the fire and simmer for
10 minutes stirring continuously.

Blanch noodles and beansprouts in hot boiling water and drain. Place
individual serving bowls and arrange prawns, fish cake, tofu puff and
egg slices on top. Pour the steaming hot soup over the noodles and
sprinkle generously with laksa leaves.

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