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Friday, August 5, 2016

The Laksa

After a weekend or two of food-sins, my husband and I like to wind down with two days of soup for dinner. On one such night I ventured into laksa and it turned out worthy of a post. So here it is.

Laksa paste is something that is readily available in the market, like garam masala or like stock. However, homemade laksa paste can be made by grinding a small red shallot, soaked dry red chillies (6-7), ginger-garlic paste, salt, turmeric, a few macadamia nuts, dried shrimp, a stalk of lemongrass, cumin and coriander, and a little paprika with a small drizzle of oil.

For laksa, pour boiling water over your rice vermicelli noodles and let it sit for 3 minutes before draining. Meanwhile heat a little oil in a pot. Add two fat spoons of laksa paste to it and fry for a minute till your kitchen smells like laksa. Add prawns, chicken and snow peas and fry some more with the paste. Then add two cups of coconut milk and two cups of chicken stock. Simmer, add the noodles, and add salt to taste, until happy with the consistency. Serve hot with bean sprouts and maybe cucumber on top!