This is one of my favorite Asian noodles. Whenever I'm in Singapore, I always make it bee line for this dish. I love making this dish too especially when I have a girls lunch. Everything can be prepared ahead and put together just as we are about eat, so I can just chill, relax and start gas bagging with my friends.
Laksa which means “curry noodles” is a popular spicy dish in Singapore (where I was born) and Malaysia but it has now found its way to many Asian restaurants in Australia and other parts of the world. It derives its origins from the Peranakan culture and people of mixed Chinese and Malay /Indonesian heritage. Peranakan means “local born” and their history dates back to the 15th century during the British Colonial period in the South East Asian region. Many Chinese male traders migrated from China and ended up settling in Malaysia and Singapore marrying the local women.
Born out of these inter-cultural marriages was a fusion of Chinese and Malay/Indonesian cuisine. Curry is a large part of the Malays and Indonesians, whilst noodles is a Chinese favorite. This was how Laksa came about. It is made out of a rich soup base of seafood and chicken or pork, coconut milk and local spices - chillies, tumeric, lemongrass and coriander being the main spice flavors. It is usually served with thick vermicelli noodles. These are a little hard to find outside of Singapore and Malaysia. A good substitute is a combination of thick yellow noodles and vermicelli, which is what I've used in my recipe. What gives Laksa a distinctive flavour too is Laksa leaves or Vietnamese leaves that is used as a garnish. Depending on where you live, these may not be easy to find. I use Basil leaves as a substitute because I can’t find them here in Thailand.
In Penang the northern part of Malaysia, there is another version Laksa which doesn’t have coconut milk. Instead it has a tangy soup base made of tamarind and fish. But I love the rich creamy coconut milk or “lemak” version.
The recipe I want to share with you is from Charmaine Solomon’s “The Complete Asian Cookbook”. I have tried numerous Laksa Lemak recipes and my vote for the best is Charmaine’s. This book was introduced to me by my husband’s aunt, Aunty Rita, who is an amazing cook and who told me when I married my husband that if I want to cook the really good Malaysian and Asian local dishes, I’ve got to buy Charmaine’s cookbook. To learn more about Charmaine Solomon, go to her website http://www.charmainesolomon.com
RECIPE
Serves 6 - 8
Ingredients
500g raw prawns
500g fish cakes
2 large chicken thighs ( I prefer thighs because it is more tender and less stringy. But if you prefer chicken breasts, it works too)
1 tablespoon vegetable oil
10 cups water
Salt to taste
375 g vermicelli noodles or a combination of yellow noodles and vermicelli
250 g bean sprouts
16 small square pieces of fried tofu
8 cherry tomatoes, halved
Small bunch of long beans
1 cucumber sliced into matchsticks
Small bunch of Vietnamese mint or Basil for garnish
4 fresh limes, halved
Sambal oelek ( this can be found in the Asian section of the supermarket)
Ingredients for the soup base:
6 large dried chillies
2 tablespoons dried shrimps or prawns
2 medium onions, roughly sliced
2 small knobs of roughly chopped galingale (if not available, substitute with Laos powder which you can find in Asian supermarkets)
2 stems of lemongrass - white part only, finely sliced or thinly peeled rind from 1 lemon (if you can’t find lemongrass)
4 tablespoon peanut oil
1 teaspoon ground turmeric
1 tablespoon ground coriander
6 cups coconut milk
Method
Wash the prawns well, remove the shells and heads - reserve for the soup base.
Devein the prawns, slice into half if they are large. Slice fish cakes.
Keep prawns and sliced fish cakes in the fridge until required.
Heat a small tablespoon of oil in a large saucepan, add the prawn shells and heads. Stir fry until they turn red and become fragrant. Add the water and 2 teaspoons salt.
Add the chicken thighs and long beans. Remove when cooked. Cool and slice. Leave aside until required.
Continue simmering the stock covered for about 1 hour until the water has been reduced to a third. Strain the stock and discard the prawn heads and shells.
Pour hot water over the noodles/vermicelli. let them soak for about 5 to 10 minutes and drain. Set aside until required.
Prepare the garnish and set aside until required- Wash the bean sprouts and pinch off the tails. Slice the cucumber into half, seed it and cut it into matchsticks. Shred the Vietnamese leaves or basil finely. Cut cherry tomatoes and limes into halves.
Method for the soup base
Soak the dried shrimps and dried chillies in hot water until soft, about 10 minutes. Slice and remove the seeds from the chillies.
Put the chillies, prawns, onions, galangal (or laos powder), lemongrass into a blender and process with a little of the soaking water until it becomes a paste.
Heat 3 tablespoon of peanut oil in a large saucepan and fry the spice paste on medium heat until it browns and becomes fragrant.
Add the ground turmeric and coriander and fry for a couple more minutes.
Add the strained prawn stock and simmer for about 30 minutes, then add the coconut milk. Season to taste with salt.
To serve
Place vermicelli and noodles into a large bowls.
Ladle sufficient laksa soup over the noodles.
Top each bowl equally with a few prawns, fish cake slices, bean sprouts, cucumber and shredded Vietnamese or Basil leaves and lime halves.
Serve the samba oelek on the side for those who like a bit more zing and spice in their Laksa!
