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PdfPut belacan and 2 tablespoons of oil into the mixing bowl and fry for 3 minutes at 100°C on Speed 1
Add soaked dry chilli, red chilli, lemongrass, chilli padi, turmeric, galangal, ginger, shallots, garlic, candlenuts, dried shrimp, and 200g oil and blend for 2 minutes on Speed 4. At 1 minute mark, increase the speed to speed 8. Scrape down the sides. Continue blending at 1 minute/speed 8. Add more oil if the mixture is too dry
Cook the rempah at 45 minutes at 100°C on Speed 1.5
At around 25 minutes mark when the red oil is splitting from the rempah, add the kaffir lime leaves, palm sugar, and coriander powder into the mixture and continue cooking
Once the rempah is done, set some aside for garnishing. More rempah can also be added after the dish is served for a more spicy kick. Add in the prawn stock and coconut cream into the rempah. Simmer for 15 minutes at 90°C on Reverse Mode Speed Spoon
In the final few minutes, add in the chopped laksa leaves, and some salt
Garnish and serve. Serve with more of the set aside rempah if you prefer a spicier gravy