Elizabeth Haigh served up a tasty Singapore Laksa on James Martin’s Saturday Morning.

The ingredients for the rempah spice mix are: 5 candlenuts or macadamia nuts, A 2cm piece of fresh galangal, peeled, 125g banana shallots, roughly chopped, 4 – 5 fresh medium hot red Dutch chillies, deseeded, peeled and chopped, 2 tablespoons dried shrimps, soaked in boiling water for 20 minutes, drained and patted dry, ½ tsp ground turmeric and ½ tbsp belachan (fermented shrimp paste), toasted.

For the laksa: A 400ml can coconut milk, 250g dried rice vermicelli, 750ml water, 250 g large raw prawns, 2 tbs cooking oil, 1 lemon grass stalk crushed, ½ tbs ground coriander, 1 – 2 teaspoons salt, 1 teaspoon caster sugar, 150g bean sprouts topped and tailed blanched in boiling water for 30 seconds and drained, 1 – 2 fried Chinese fishcakes sliced 5mm thick, 1 cucumber peeled and cut into thin curls on a spiraliser or into strips, 4 hard boiled eggs, halved and A small bunch of laksa leaves, shredded.

See recipes by Elizabeth in her book titled: Makan: Recipes from the Heart of Singapore available from Amazon now.