A quick, tasty,
warming Laksa recipe. Perfect for wet wintry mid week dinners
The secret to a good laksa is a good laksa
paste. - I used Por Kwan Laksa Paste (picture 2) from an Asian supermarket. I
always try and go for sauces and pastes without additives/preservatives.
However, this one does have msg in it - you could go for a super ‘clean’ paste
but you will sacrifice that traditional funky laksa taste.
For Laksa Chilli Sauce combine
1tsp caster sugar, 1.5tsp soy sauce, 1.5Tbsp Laksa paste, 1-2Tbsp of chilli paste depending on how hot you want it and 1Tbsp of veg oil. Mix to combine and set aside.
Over medium to low heat in a saucepan, heat
vegetable oil.
Fry off grated (using micro plane) 2-3cm ginger, 2-3 garlic cloves, white part only of 1 stick of lemongrass for 20-30 seconds.
Add sliced chilli (amount depending on your heat tolerance).
Add in the laksa paste (I used 1/2-3/4 of a cup) turn up heat slightly and
Fry until fragrant, about 2 minutes.
Add in 2tsp of fish sauce (omit if vegan) and 2-3tbs laksa chilli sauce.
Add one can of coconut milk. Using the same can fill up and
Add water x2
and if using stock 1 cup of stock or just do 2-3 cans full of water.
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