Curry Laksa

Curry Laksa is another one of my favourite Malaysia Street Food dishes that I like to introduce to you.

Curry Laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include tofu puffs, fish sticks, shrimps and cockles. Chicken is often used instead of shrimp. Laksa is commonly served with a spoonful of sambal chilli paste and is traditionally garnished with Vietnamese coriander, or laksa leaf, which is known in Malaysia as 'Daun Kesum'.

We love curry laksa for breakfast. Yes, we love curry for breakfast, in a tropical country where average temperature is above 30C!

Mr J had a slight food culture shock when he first arrived in Malaysia: Hot spicy food for breakfast (nasi lemak, curry laksa...), hot spicy food for lunch (nasi kandar, Indian banana leaf rice...), hot spicy food for dinner (assam fish, chicken curry...) and hot spicy food for supper (roti canai, dahl and more curries). He was looking for an answer that I couldn't give him, "Why would Malaysians love hot spicy food when the weather is so HOT!"

When I visited The Netherlands, it was my turn to gasp at the cold, blend food that it served over there. No hot food and no spices. We had cold bread for breakfast, cold bread for lunch and luckily hot food for dinner. Mr J's family, like many Dutch families, had a 'one hot meal a day rule' . It was cold and I woke up to cold bread with jam, butter and cheese for breakfast. I was still cold in the afternoon, it was still bread with cold ham, liverwurst and cheese for lunch. Lots of coffee with cakes and biscuits in between meals though. I am still looking for an answer, "Why would Dutch like cold food when the weather is so COLD?"

Curry Laksa Recipe
Serves 6

Rempah Paste:
20 Asian shallots
10 cloves garlic
10 dried chillies, soaked in warm water
10 fresh red chillies
2 tsp toasted belacan
3 tbsp dried shrimps, soaked in warm water
6 candlenuts (buah keras)
3 tbsp curry powder

5 tbsp oil
3 stalks lemon grass, bruised
3 sprigs curry leaves
1 litre chicken stock
1 litre thick coconut milk
salt to taste
200 g tofu puffs, cut into halves
300 g bean sprouts, blanched
3 hard boiled eggs, halved
2 pieces fried fish cakes, sliced
12 large cooked king prawns
12 seared fresh scallops
600 g rice vermicelli noodle (Bee Hoon), blanched

Method

1. To make Rempah Paste: Mix all ingredients and pound into a paste with mortal and pestle , blender or food processor.
2. Heat up oil in a soup pot, saute rempah paste, lemon grass and curry leave until fragrant.
3. Add chicken stock and bring to boil.
4. Lower heat and leave to simmer for about 10-15 minutes.
5. Add thick coconut milk and bring to a boil again, stirring all the time to prevent it from curdling.
6. Add tofu puffs and bring to a boil. Add salt to taste.
7. To serve: Divide rice vermicelli noodle and bean sprouts into individual bowls. Spread prawns, scallops, eggs and fish cake on top. Pour curry gravy and tofu puffs over and serve immediately.