Saturday, August 21, 2010

Curry Laksa

A bowl of piping hot curry laksa (albeit a cheat's version) especially on a cold wintry day sounds like heaven.  There are a few brands of Curry Laksa paste available in the market but my favourite brands are Chilliz and Tean's Gourmet - which I always have in my pantry.   I prefer to use home-made chicken stock instead of water for my Laksa broth. 

(Serves 3)


3 cups chicken broth
500g 'lai fun' (rice noodles) - blanched in boiling water for 1 minute, drained
choy sum - blanched in boiling water
bean sprouts - blanched in boiling water
tofu puff ("tofu pok") - halved
fish cake/fish balls
2 hard boiled eggs, halved
mint - for garnishing
150ml coconut cream (or more if prefer creamier laksa)
1 packet of  Chilliz Curry Laksa paste
lime (cut into wedges) - optional

  • Boil chicken stock and add in laksa paste and stir well.  
  • Add in tofu puff and cook for about 5 minutes; then add in fish cake/fish balls.  Bring to the boil.
  • Pour in coconut cream and stir well.  
  • Put a handful of  the noodles, choy sum and bean sprouts in a bowl, then ladle hot laksa broth over the noodles. 
  • Garnish with hardboiled eggs and mint.  
  • Serve with sambal belacan on the side.
           (Optional:  you can squeeze some lime juice into the laksa)

Curry Laksa on Foodista

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