Mmmmm…. soupy, noodly, seafoody goodness. Such a simple dish, yet with such strong flavours, it can send you into a chilli inspired, food coma. This humble Malaysian dish, is famous the world over, with so many variations out there, you can even buy premade laksa base from your local supermarket these days, though in itself, it doesn’t take that long to actually make the paste yourself, with a little knife skill and a blender, you can quickly make something quite rewarding and tasty for your guests, since let’s face it, no one really makes a portion for one. Once you smell the aromas, it reminds you that a good meal, is to not only be enjoyed, but to be shared.
1x onion, peeled and chopped
4x chillies, chopped
1x 2cm piece of ginger, finely chopped
2x cloves of garlic, finely chopped
1x lemongrass stalk, finely chopped
1x table spoon of finely coriander stalks
1½x teaspoons turmeric powder
1x teaspoon tamarind paste
½x teaspoon cumin powder
½x teaspoon paprika powder
3x teabspoons olive oil
200g vermicelli noodles (or 400g of ready cooked vermicelli)
2x fillets of any firm fleshed skinned white fish
12-18 king prawns, peeled and deveined
1x teaspoon fish sauce
200ml coconut milk
200ml fish stock (you can substitue chicken or vegetable stock if you like)
A dozen fish balls (halved) (optional)
A dozen fried curd blocks (halved) (optional)
1x teaspoon of rice wine vinegar
1x teaspoon of caster sugar
1x red chilli, finely chopped
1x finger sized piece of cucumber, finely chopped
¼x of a small red onion, finely chopped
A small handful of chopped coriander
– Start by soaking your vermicelli in a large bowl of boiling water for about 8-10 minutes until cooked. Drain, and then rinse through with cold water to prevent it from sticking together and set aside for the end.
– Next make your garnish by mixing the vinegar and sugar together until the sugar dissolves, then mixing in the chilli, cucumber and red onion. Set it aside with the noodles.
– Heat the olive oil in a pan, and add the onions, cooking for approximately 5 minutes, until the onions start to soften and start to turn translucent.
– Next take the rest of the laksa paste ingredients and stir into the pan, allowing the ingredients to cook for 6-7 minutes.
– Transfer the contents of the pan, into a small blender and mix until a paste has formed with the consistency of peatnut butter.
– Now that you have your tasty laksa paste, you’re almost done. The next step is to add the coconut milk and stock to the paste and gently heat through until the soup is lightly boiling, then stir in the fish allowing it to cook for 2-4 minutes until the fish is starting to fall apart.
– Add in your prawns, curd, fish balls and stir, while cooking for an extra minute.
– By now the prawns should be starting to turn pink, and your fish should be cooked.
– Add in the beansprouts and cook for another minute.
– While the fish and beansprouts are cooking, divide your noodles between the bowls.
– Scoop the fish, prawns, beansprouts and other condiments out of the soup, and spoon them over the noodles.
– Gently pour or spoon the sauce over and around the noodles.
– Sprinkle with a teaspoon worth of the garnish and enjoy
Posted on January 26, 2015, in Food, Recipe and tagged beans sprouts, coconut, fish, fish balls, Laksa, Malaysian, prawns, recipe, rice wine, tamarind, Vermicelli, vermicelli noodles. Bookmark the permalink. Leave a comment.