Laksa Lemak (Katong Style) From 'The World's Best Spicy Food'

Ingredients (26)

• 12 dried red chiles, soaked to soften, coarsely chopped
• 16 shallots, minced
• 7 candlenuts, macadamias, or cashews
• Medium knob fresh galangal, minced
• Small knob fresh ginger, minced
• 3 stalks lemongrass, just the tender parts, sliced
• 1 tablespoon coriander seeds, toasted and ground
• Small knob fresh turmeric, peeled
• Salt
• 200ml (1 cup) vegetable oil
• 60g (2 ounces) dried shrimp, soaked to soften, ground
• 750ml (3 cups) water
• 750ml (3 cups) coconut milk, not stirred
• 4 tablespoons minced laksa leaves
• Fish stock or water, as needed
• 275g (10 ounces) dried, round rice noodles, soaked to soften
• 2 fish cakes, sliced
• 275g (10 ounces) shrimp, peeled and deveined
• 1 kg (2 pounds) fresh cockles
• Salt to taste
• Sugar to taste
• 4 slices dry, firm tofu
• 100g (4 ounces) bean sprouts
• Sambal belacan
• Extra chile, chopped
• Laksa leaves, coarsely chopped