As Wairarapa continues to fail me in the provision of Malaysian food, I decided it was time to learn how to cook laksa.
The first experiment went well and the second was good enough that I thought I’d record it to help me iterate from there. I’ll be updating it as I get better at it, and I’m open to suggestions.
It’s not “authentic” but it was delicious.
Ingredients (serves 4)
- 3 tbsp cooking oil (canola)
- 4 seriously heaped tsp Exotic Foods Thai green curry paste
- 2 tbsp crushed garlic
- 1 cup cauliflower cut into small pieces
- 1 cup broccoli cut into small pieces
- 1 cup capsicum cut into small pieces
- 1 cup button mushrooms cut into quarters
- 2 tsp Sambal Extra Pedas chili sauce
- 1.75 litre vegetable stock
- 4 tsp crushed ginger
- 400ml coconut milk (200ml to reduce the coconutty)
- 500gm packet fresh noodles
- 250gm fried tofu puffs cut into quarters
- 2 tbsp lime juice
- 200gm mung bean sprouts
- 4 spring onions finely sliced (as garnish)
- 4 tbsp dried fried shallots (as garnish)
- Heat up the wok to medium and add the oil.
- Add the red curry paste and garlic, and simmer it for a minute or two.
- Add the cauliflower, broccoli and capsicum and cook for couple of minutes.
- Add the mushrooms and chili sauce and cooking for another minute or two.
- Add vegetable stock, bring to simmer and cook for another couple of minutes until vegetables are nearly done.
- Add ginger, coconut milk and noodles and return to simmer.
- Finish off by adding lime juice, stir and take off the heat.
- Serve into bowls (easiest to serve noodles first with tongs/fork, then the veges/soup with a ladle).
- Divide the bean sprouts, spring onions, and tofu puffs between the bowls, making sure the tofu puffs are both scrupulously fairly divided and properly submerged.
- Top with dried fried shallots.