Making Laksa paste: Candlenut subsitute?
I've never had Laksa before so I don't know exactly what the end product is suppose to be like. Still, the gastronomic adventurer in me plans to attempt making it. Apparently, 'candlenuts' are required for the Laksa paste (which forms the base for the sauce/gravy. Of course, candlenuts aren't available here (at least I don't think they are). From what I've read, reasonable substitutes for candlesnuts are macadamia and brazil nuts.
Since both are oily types of nuts with minimal flavour, do you think pine nuts would work also?
This is the recipe I'm following:
Any other tips regarding making laksa would be most appreciated as well!
Thanks in advance for your thoughts!
re: Sam Fujisaka
the recipe even mentions macadamias, which are going to be "fattier" (oilier) than your pine nuts. i wonder if you need to add a very little neutral oil so your nuts don't burn...
i'm curious as to how your dish turns out -- and what you ended up doing. the recipe and photo look very tasty, indeed.