Laksa

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There is no love sincerer than the love of food ~ Geoffrey Neighor Rachel gave us a box of Laksa paste and premixes which they brought for us all the way from Singapore. This was what is rightfully called Laksa Lemak because there are many varieties of Laksa. This version of Laksa is of Peranakan origin, that is, born of the intermarriage of Chinese and Malay cultures. Laksa lemak, also known as nonya laksa, is a type of laksa served in a rich coconut gravy. The presence of the coconut cream (the pressed "milk" of the grated flesh of a fresh coconut) which adds a distinctive richness to the dish. Laksa is traditionally garnished with laksa leaf, also known as Vietnamese coriander or Vietnamese mint. Here are the ingredients we use to prepare the Laksa for lunch.

The Laksa box contained four pouches: (1) the Laksa Premix, (2) the Laksa Paste, (3) Sambal Chili and (4) Dried Laksa Leaves.

For noodles, we use the shanghai thin noodles.

We also had some fried beancurd (tofu-pok).

For meat, we use fishballs and prawns. Cilantro is used to garnish the dish.

The Laksa can be used to make two-three servings.

The premix is basically dehydrated coconut milk powder which is added to water.

The premix is stirred until they are all dissolved.

The Laksa Paste is then added. The Laksa Paste is which give the taste of fresh herbs and spices.

Suanne used a whisk to make sure that the paste are completely mixed evenly.

It's ready to be boiled over high heat. Suanne did not cover the pot so that it does not boil over.

The fried bean curd is cut into triangles so that it absorbs the gravy better.

After adding the fried bean curd and fishballs, the boiling takes another 5 minutes before the prawns are added last.

The Laksa is then scooped into bowls of noodles.

Here is what it looks like before garnishing.

To serve, Suanne added the Sambal chilli which gives the dish the spicyness and the dried Laksa Leaves. The Cilantro is added for garnishing.