Curry Laksa

Curry laksa (in many location in Singapore or malaysia known as “laksa”) is a coconut-based curry soup. The primary ingredients for most variations of curry laksa consist of tofu puffs, fish sticks, shrimp and cockles. Some providers may offer chicken laksa which uses chicken instead of shrimp. Cockles are usually very regularly used in laksa and most providers would add them into laksa. Laksa is generally provided with a spoonful of sambal chilli paste and is traditionally garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum.

(serves for 5 person)

Ingredients :

• 1 kg cooked laksa noodles – drain the boiled water
• 200 g cooked skinless chicken breast - shredded
• 2 pieces fish cake - sliced
• 300 g beansprouts - boiled
• 4 pieces taupok - sliced
• 1 cucumber - peeled and shredded
• Daun kesum (laksa leaf)- washed and finely shredded
• 1 Litre low fat milk
• 1 cup normal water
• 1 1/2 dsp unsaturated oil
• (A) (Grind into paste, 30 dried chillies, 10 small onions, 12 buah keras and 2 stalks laksa leaf)
• (B) (Grind coarsely, 1 cup dried prawns and 1/2 dsp shrimp paste)

Method :

Heat oil and fry ingredients (A) until fragrant. Add ingredients (B) and fry for 1 to 2 minutes.Add normalwater and taupok and simmer properly for 10 minutes.Stir in milk and cook over low heat for another 5 minutes.Pour gravy over laksa noodles and serve with beansprouts, shredded chicken and fish cake. Add laksa leaf, cucumber and egg as preferred.

Useful tips:

Soak dried prawns for at least 15 minutes and rinse to eliminate some of the salt.To avoid milk and yoghurt from curdling, carry to boil over low heat.

Recipe Courtesy of Ms Wong Siew Fong