I saw this recipe recently and have started making it for Pete and I on a Sunday night. It’s one of the highlights of my week. Sad I know but try it before you judge. I am warning you it is seriously addictive. Both of my children would find this a little too spicy but this is our time to spice it up a bit. It would be easy to tone down the heat but then it just wouldn’t be the Laksa I enjoy so much.
This recipe is for two.
What you will need:
1 long red chilli sliced (keep some aside to add to the finished dish)
1 good knob of ginger chopped roughly or use a good dollop of ginger out of a jar (it is Sunday night after all)
3-4 cloves of garlic
a little water
tbs – I use Ayam Malaysian paste.
2 teaspoons sugar
Chicken stock -I use about 500mls but you may like to add more.
Small can of coconut milk (I use a
Two fillets of white fish cut into large chunks, or prawns
Fish balls ( I use 6 cut in half)
Tofu puffs or deep fried tofu (6 pieces cut in half)
dried rice vermicelli
fresh egg noodles ( I use soba noodles and they work well)
1/2 Lebanese cucumber, seeds removed and finely sliced
sliced spring onion
deep fried shallots
coriander to garnish
Here’s what you do:
Start by adding the first five ingredients to a blender and blend to a paste. Fry until water has evaporated Add Laksa paste and fry until fragrant.then add the stock and bring to the boil. Add the coconut cream and lower heat to just on a simmer. Add the fish, fish balls, tofu and sugar, along with fish sauce and salt to taste. Add the lime juice.
Add boiling water to rice noodles and leave for approximately 5 minutes or until soft and translucent, drain and refresh with cold water. I add the soba noodles to the soup with the fish as they only take 3 minutes and this is all part of the ‘cheating’. If using egg noodles I would cook according to the packet and set aside.
Put some noodles in each serving bowl. Ladle over the fish etc out of the pot then pour over the rest of the liquid. Add bean sprouts and scatter with spring onion, chilli, coriander and fried shallots. Add a wedge of lime to squeeze in before eating.
I know this seems like a lot of preparation but once you have all the ingredients it is really quite quick and easy. I make and fry of the pastes ahead of time and have all my ingredients ready to go. It is also a very versatile dish, add or take out as you will. If you want a fuller flavour peel the prawns and fry off the skins in the oil, drain and use oil to fry off your pastes.
Give it a go and let me know what you think.