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.

Stir-Fried Noodles with Chinese Roast Duck

I promised my friend Miss D that I would post a recipe with instant noodles (we call it Maggie Mee in Malaysia and Singapore). I decided to make this dish using the left-over roast duck from the Peking Duck Cocktail Wantons yesterday. It's an easy and great recipe for making a quick lunch.

Stir-Fried Noodles with Chinese Roast Duck Recipe (Serve 1)

Ingredients

• 1 packet instant noodles (Maggie Mee)
• 1 cup boiling water
• 1/2 cup shredded store-bought roast duck
• 1 tbsp Hoisin sauce (???)
• 1/2 cup bean sprouts
• 1/2 cup spring onions, cut into 3cm

Method

1. Add instant noodles and 1 cup of water in a wok or a pan.
2. Cook until noodle is soft and has absorbed all water.
3. Add shredded duck meat and hoisin sauce. Stir and mix well.
4. Add bean sprouts and spring onions and stir fry until just wilted.
5. Serve immediately.

Ampang Hakka Yong Tau Foo - Cheat Version

Ampang Hakka Yong Tau Foo - Cheat Recipe Version

Ingredients

• 1 packet of frozen Hakka fish paste, thawed in fridge overnight* (see note at bottom of post)
• 6 x square semi-firm tofu
• Dipping sauce of your choice* (see note at bottom of post)
• Chopped spring onions and chillies for garnish

Method

1. Cut the square tofu into 2 triangles. Use a sharp knife, make a slit in the centre to create a pocket and stuff the fish paste with a small teaspoon. Continue with the rest of the tofu.
2. You can either steam or poach the tofu in chicken stock for 5 minutes or until the fish paste is cooked.
3. Garnish with spring onions and chillies.
4. Serve with steamed rice or rice noodle in chicken stock and dipping sauce.

Note: Dipping sauce - I use the combination of MasterFoods Barbecue Sauce and Indonesian ABC Brand Chili Sauce as seen in many Vietnamese Pho Restaurant.