Laksa

Laksa

Laksa is without doubt one of my favourite dishes, the Far Easts ultimate comfort food- Like a cuddle in a bowl! There are many variations on Laksa which vary greatly in taste, this version is based upon Malaysian laksa. Also known as curry Mee this dish originates from Penang.

 

 I based this recipe on two different versions of the dish I ate last year, one at Shangri la in KL the other at Samaya in Bali. This recipe is the closest I have got to that taste. I find the versions in Malaysian restaurants in the UK to be disappointing. Don't even get me started on the jars of cooking sauce from supermarkets. Using a freshly made paste you will experience the full taste of this wonderfully delicious dish.

It is possible to make many variations on the dish- for a sweeter taste add some sweet peppers to the curry paste. Also it is possible to add different fish such as sliced white fish (bass, cod etc.), Salmon, scallops, or shell fish such as muscles, cockles and clams.

 

 Video recipe links below

 

https://www.youtube.com/watch?v=eIjKOn87xcw

 

http://www.dailymotion.com/video/x31fv8a_laksa_lifestyle

 

Whats needed

Like all my dishes below gives Two good portions 

For the Paste

3 large medium hot red chillies

2 teaspoons ground coriander

1 teaspoon sweet smoked paprika

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 medium/large brown onion

1-2 sticks lemon grass (inner part only, thinly sliced)

Thumb sized piece of root ginger

3 Large garlic gloves

Handful of cashew nuts

1 tablespoon vegetable oil

2 teaspoons shrimp paste

Pestle and mortar/ mini blender

 

For the dish

King prawns   (raw, shell off, around 12)
2-3 spring onions
Small tin of water chestnuts (sliced is better)
2 teaspoons tamarind concentrate
1 can of coconut milk
500ml chicken stock
3-4 lime leafs
1 table spoon fish sauce
1 table spoon dark soy sauce
1 table spoon brown sugar
Firm tofu (to deep fry) or pre fried firm tofu
Black pepper
2 limes

To Garnish (essential)

2 hard boiled eggs
1 large red chilli thinly sliced
Handful of fresh coriander
Handful of honey roast peanuts



1 nest of cooked rice noodles per person

 

 

Preparation

1. The key to the flavour of the dish is the paste which is the first thing to prepare. First roast the spices in a pan until they become fragrant then grind them in a spice grinder. Then using a small blender or mortar and pestle add all of the spice ingredients. Blend thoroughly. Below shows what the paste should look like. The photos are from different batches.
   

   

   
   

   

    
2. If you don't have pre fried tofu then also deep fry some now to add to the cooked dish later.
3. Also Hard boil the eggs. 10 mins boiling for two eggs on a medium heat. Once cooked deshell and cut eggs into half long ways.
4. Cut the spring onions into 2-3 cm pieces.
5. Chop the coriander roughly and slice the red chilli to garnish.
6. Pre cook the rice noodles so they are ready to add to the dish.

 

Get cooking

1. In a deep frying pan or wok cook through the paste. It may be necessary to add a little extra oil. Cook through for several minutes on a medium high heat until the paste becomes very aromatic.
2. Once the paste is cooked through add the coconut milk, stir the paste through to dissolve.
3. Add one tablespoon of fish sauce, soy sauce and brown sugar. Stir through then add the spring onions, water chestnuts and the lime leafs.
4. Next add in the stock and stir through, continue to simmer for 5-10 mins.
5. Add the juice of one lime then  crack in some black pepper.
6. Taste the dish, if you want more zing add more lime juice, add more soy or fish sauce if you think it needs more salt, or add a little more sugar if you want more sweetness. I have cooked this dish several times and never needed to add any extra.
7. Now add in the king prawns and tofu and cook through, this should only take 1-2 mins. The sauce is now ready.
8. In a large deep bowl add the rice noodle portions. Ladle in the sauce over the noodles trying to make sure the prawns, tofu and vegetables are evenly distributed. 
9. On top of the sauce add the boiled eggs, peanuts, coriander and sliced chilli as shown in pictures.
10. enjoy!

 

 

 

 Below are some examples of variations with sweet peppers and different seafood