Singaporean laksa (coconut curry seafood noodle soup)

Grind mild dried chilies, dried shrimp and macadamia nuts finely in a coffee grinder until a little wet and sticky.

Blitz lemongrass, galangal, turmeric, chilies, garlic, shallots and a slice of shrimp paste with an immersion blender without added liquid (a jug blender may need a little liquid).

When fine, add the ground dry ingredients and blitz just to mix.

For the stock, peel and devein the head-on shrimp. Saute the heads and shells until the fat comes out and browns on the bottom of the pot.

Add five cups of water, scrape the bottom, and simmer gently about 45 minutes; strain out the shells, leaving about four cups of shrimp stock.

Cook the clams in the stock, covered, over high heat, 1 to 2 minutes until open; turn off the heat and remove the clams.

Saute the curry paste in a little oil for a few minutes until the oil seeps out and sizzles around the paste.

Add coconut milk, then the shrimp and clam stock; simmer at least 10 minutes so the herbs infuse.

Season with fish sauce and sugar; taste and adjust.

Soak the rice noodles in hot tap water about 30 minutes until soft, cut short, boil 2 to 3 minutes until just chewy, then dunk in cold water and drain.

Slice the fish cakes into small triangles.

Bring the broth to a boil and add the tofu puffs first so they absorb the broth.

Reheat the noodles and bean sprouts in a basket dipped in the broth for about 15 seconds; never cook raw noodles in the final broth.

Cook the shrimp and fish cakes in the basket in the broth; take out some tofu puffs.

Turn the heat down, pour broth over the bowl, and add the clams without recooking them.

Garnish with chopped Thai basil and mint in place of laksa leaves; sambal may be served on the side.