Tuesday, February 28, 2012

Curry Laksa

Curry laksa has to be one of my favourite dishes back home because just like a bowl of home-cooked soup; curry laksa whether made at home or bought outside, is like comfort food and fills you up with an abundance of textures and flavours. How could you pass on a bowl of coconut curry soup noodles? I certainly can't since it has three of my many favourite things I like when it comes to food. Curry, soup, and mihun noodles (not the yellow noodles though!). So it's a no brainer for this to be one of my favourites as a child. 

Curry laksa is fairly simple to make as there are many curry laksa pastes and powders easily available. Especially if you're a student wanting to make a fast meal, just a simple bowl of curry laksa with a few pieces of shredded meat and eggs with a handful of vegetables would be great to curb that homesickness.
Serving: 8 people
  • 500 ml fresh coconut milk
  • 1/2 - 1 cup evaporated milk
  • 1 packet of curry laksa mix (we used Tean's gourmet curry laksa paste)
  • 1/2 tbsp tumeric powder (we used Baba's)
  • 1 tbsp chilli powder
  • 800 ml chicken stock
  • Light soy sauce to taste
  • Curry leaves
For condiments:
  • Noodles (mihun/ yellow noodles)
  • Long beans
  • Bean sprouts, tauge
  • Pork balls
  • Fish cakes
  • Cockles 
  • Lime
  • Chilli paste
  • Mint leaves
  • (Not in pictures) Taufu pok, shredded chicken meat.

  1. Blanch the noodles, long beans, bean sprouts and pork balls. Blanch the cockles and remove from shell.
  2. Mix the chilli powder into the curry laksa paste and fry lightly over a low heat together with curry leaves.
  3. Quickly add the chicken stock into the pot when the fragrant smell of the curry paste wafts in the air.
  4. When the soup starts boiling, lower the heat and add coconut milk, evaporated milk.
  5. Add the soy sauce to taste if needed.
  6. Turn off the fire before the mixture turns to boil so that the coconut milk doesn't separate. 
  7. Put noodles in a bowl and pour the curry into the bowl. Place the condiments on top as seen and it's ready to be served!
Serve with lime and sambal (chilli paste).

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