Using a grinder or pestle and mortar, grind the list above except for the 200ml of oil to a fine paste.
Using a big stock pot, add oil and slow fry the paste until the oils are released and the paste thickens. The oil should also turn a vibrant red. This may take up to 10 - 15mins.
Add you chicken stock and water, and slowly bring to a boil.
Pour roughly 3/4 (750ml) of coconut milk, and bring to simmer for about 30 mins. Do not boil the solution as the coconut milk will separate.
After simmering, you may add the remaining coconut milk to consistency.
Make sure to blanch the bean sprouts, cook the eggs, and slice up the fish cakes. Also prepare your garnish by fine chopping laksa leaves.
In another stock pot, bring water to the boil and add in your noodles in a sieve. Wait for about 30 seconds, then remove them into a room temperature pot of water to chill. Repeat one more time, then place your noodle into the serving bowl.
Add your bean sprouts, sliced fish cakes, tofu puffs and boiled egg then top off with an appropriate amount of curry sauce. Garnish with chopped laksa leaves and optionally a dollop of sambal belacan.
Rempah - The base of the entire dish, so don't stuff it up. Slow saute until the colour and texure correct. The oil should be a bright, almost plastic like red before continuing with the recipe.
Chilli Paste - This is normally a blend of shallots, garlic and chilies. You can buy it or you can easily make it yourself.
Dried Prawns - Small tiny shrimp which are sun dried contribute an earthy seafood aroma and flavour, much like dried anchovies.
Garnishes - Other versions include: Cockles, Shrimp/Prawns, Shredded Cooked Chicken, Soya Chicken, Hainanese Chicken, Crayfish. You can easily add them in yourself.
Service - Start with the spice past and curry, and the intervals while you're waiting you can cook off your garnishes! This is to save some time!