I love noodles. I could eat them everyday. Stir fried or soup based noodles. Both are Yum! Curry laksa is one of my all time favourite meal. Whenever I dine out in a Malaysian restaurant, this is what I’d order. There were times where I have been so dissapointed and times where I’d go back again just to eat laksa. My family knows I’m a crazy laksa girl. Sometimes they would stop me from ordering it and tell me to try something else. I should write a post about these laksa joints, where to get yummy laksa and where not to order not-so-yummy laksa.
In Malaysia, there are so many kinds of laksa. Curry laksa (uses curry powder), Asam Laksa  (uses fish), Johor Laksa  (uses fish too but very dense and has coconut milk) and so on. Just do a google search and you’ll find heaps of variants. My sister made laksa using this recipe and I loved it. So I tried it at home for some lovely guests we had coming from Sydney and they loved it too. Once you try this recipe (from scratch) you’ll never want to buy the laksa paste at the supermarket again. This tastes no where near that bottled stuff.
RECIPE FOR MALAYSIAN CHICKEN CURRY LAKSA
Adapted from Almost Bourdain , with slight modifications
Prep time: 30 mins
Cook time: 50 mins
For the paste:
20 Asian shallots
10 cloves garlic
10 dried chillies, soaked in warm water for 30mins
3 tsp toasted belacan
3 tbsp dried shrimps, soaked in warm water for 5 mins
6 candlenuts (buah keras)
2-3 tbsp curry powder (I used Baba’s Meat)
1 kg egg noodles (hokkien noodles), blanched
24 shelled prawns, deveined
2 chicken thigh fillet, cooked and sliced
2 big bunch of choy sum, cut
3 stalks lemon grass, bruised
1 sprig curry leaves
3 cups chicken stock
1 can coconut cream (use coconut milk for a lighter version)
200 g tofu puffs, halved
300 g bean sprouts, blanched and tail removed
3 hard boiled eggs, halved
1 packet fried fish cakes, sliced thinly
5 tbsp oil
salt to taste
Fried shallots, for garnishing
Spring onions, for garnishing
1. To make the paste: Mix all ingredients and pound into a paste using a blender.
2. Heat up oil in a medium sized pot, and stir the prawns for 5 mins until cooked evenly. Remove prawns and set aside.
3. Saute the blended paste, lemon grass and curry leaves until the oil separates and is fragrant. This should take about 7 – 10 mins.
3. Add chicken stock and bring to a boil.
4. Reduce heat and leave to simmer for about 20 minutes.
5. Add the coconut cream/milk and bring to a boil again, stirring constantly to prevent it from curdling.
6. Turn of the stove and add tofu puffs, fish cake, choy sum and some salt to taste then give it a final stir to coat all the ingredients.
To serve: Divide noodles into individual bowls. Pour the hot curry laksa evenly ontop of the noodles into each bowl and then spread the prawns, chicken, eggs and the garnishes. Serve immediately.
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