Singapore Laksa

Add the dried chilies and dried shrimp to a spice grinder or food processor. Grind until a coarse powder forms.

Add the candlenuts (or macadamia nuts), lemongrass, galangal, turmeric, Thai chilies, garlic, shallots, and shrimp paste to the grinder. Process until a smooth paste forms. If using a food processor, you may need to add a tablespoon or two of water to help it blend.

In a pot, heat a tablespoon of oil over medium-high heat. Add the head-on, shell-on shrimp and sauté for 2-3 minutes until they turn pink and fragrant, scraping up any browned bits from the bottom of the pot.

Pour in 5 cups of water. Bring to a boil, then reduce heat, cover, and simmer gently for about 45 minutes to extract flavor from the shrimp shells and heads.

Strain the broth through a fine-mesh sieve into a clean pot or bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids. You should have about 4 cups of shrimp stock.

Return the shrimp stock to the pot. Add fish sauce and sugar. Bring to a simmer and let it infuse for at least 10 minutes.

Bring the seasoned broth to a boil. Add the live clams and cook for 1-2 minutes, or until they open. Remove clams from the broth and set aside. Discard any clams that do not open.

Soak the thick rice noodles in hot tap water for about 30 minutes, or until pliable. Drain them, then chop them into shorter lengths. Boil the noodles in a separate pot of water for 2-3 minutes until just cooked but still slightly chewy. Drain and rinse under cold water to stop the cooking.

Add the tofu puffs and sliced fish cakes to the simmering broth and cook for about 5 minutes, or until heated through and softened.

In a separate small pot of boiling water, blanch the bean sprouts for about 15 seconds. Drain immediately.

Place a portion of the cooked noodles into a serving bowl. Top with the cooked clams, shrimp, tofu puffs, fish cakes, and bean sprouts.

Ladle the hot laksa broth over the noodles and toppings. Garnish with chopped laksa leaves (or Thai basil and mint).