Curry Laksa

Curry Laksa is another one of my favourite dishes that I like to introduce to you.

Curry Laksa

Curry Laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include tofu puffs, fish sticks, shrimps and cockles. Chicken is often used instead of shrimp. Laksa is commonly served with a spoonful of sambal chilli paste and is traditionally garnished with Vietnamese coriander, or laksa leaf, which is known in Malaysia as 'Daun Kesum'.

Curry Laksa Recipe (Serves 6)

Rempah Paste:

• 20 Asian shallots
• 10 cloves garlic
• 10 dried chillies, soaked in warm water
• 10 fresh red chillies
• 2 tsp toasted belacan
• 3 tbsp dried shrimps, soaked in warm water
• 6 candlenuts (buah keras)
• 3 tbsp curry powder

• 5 tbsp oil
• 3 stalks lemon grass, bruised
• 3 sprigs curry leaves
• 1 litre chicken stock
• 1 litre thick coconut milk
• salt to taste
• 200 g tofu puffs, cut into halves
• 300 g bean sprouts, blanched
• 3 hard boiled eggs, halved
• 2 pieces fried fish cakes, sliced
• 12 large cooked king prawns
• 12 seared fresh scallops
• 600 g rice vermicelli noodle (Bee Hoon), blanched

Method

1. To make Rempah Paste: Mix all ingredients and pound into a paste with mortal and pestle , blender or food processor.
2. Heat up oil in a soup pot, saute rempah paste, lemon grass and curry leave until fragrant.
3. Add chicken stock and bring to boil.
4. Lower heat and leave to simmer for about 10-15 minutes.
5. Add thick coconut milk and bring to a boil again, stirring all the time to prevent it from curdling.
6. Add tofu puffs and bring to a boil. Add salt to taste.
7. To serve: Divide rice vermicelli noodle and bean sprouts into individual bowls. Spread prawns, scallops, eggs and fish cake on top. Pour curry gravy and tofu puffs over and serve immediately.