Recipe > Mains
Laksa
The nineties saw a huge influx of new flavours arriving to the uk. The increase of global tourism, growing strong since the eighties finally created a food revolution resulting in a spread of new fusion and eastern style eateries and restaurants.
Thai food in particular seemed to dig out its own niche with green and red curries practically washing the streets with their creamy yumminess.
Unfortunately its southern sibling, the laksa lost out in this new food race and ever since has seemed to wallow in obscurity.

Man, I have no idea how the hell this happened, Laksas just seem to kick backside on a regular basis! A fresh laksa is the equivalent of multiple orgasm that lasts all day. You want to try something new... try this, it'll curl your toes and send little gasps of delight dancing across your palate.

Bring it on

For different flavours and styles try replacing the meat combination for:
Chicken and squid
Pork and fish
Baby aubergines, baby corn and the shellfish of your choice

Serves....what you want to share this?
(serves 4)

Ingredients
For the laksa paste:
1 Tblsp vegetable oil
1 Tblsp paprika
1 Tblsp cumin
2 Tsp turmeric
4 chillis
6 cloves garlic
6 cms / 2 thumbs ginger
5 lemongrass stalks
1 Tblsp shrimp paste
1 bunch coriander

225g / 8oz noodles

400g / 14oz chicken breast
400g / 14oz boneless pork
85g / 3oz baby aubergine
85g / 3oz green beans
400ml / 14fl oz coconut milk
250ml / 9fl oz chicken stock
2 Tblsp brown sugar
2 Tblsp oyster sauce
1 Tblsp nam plaa / fish sauce
2 Tblsp light soy sauce
1/4 bunch mint
1/4 bunch coriander

Mise-en-Place:
Roughly chop all the curry ingredients
Slice the chicken and pork into thin strips
Slice the aubergine and beans
Mix all the liquid ingredients together
Chop the herbs

Method:
Make the paste:
Blend all the paste ingredients together

Cook the noodles:
Cook the noodles in boiling water for 3-5 minutes until soft, but still slightly chewy (remember al dente, not baby food!)
Drain and refresh beneath cold water
Set aside

Make the laksa:
In a wok or large saucepan;
Gently fry 7 Tablespoons of the paste for 3-5 minutes, stir constantly
Add all the liquid ingredients
Add the chicken and pork
Bring to boil, then reduce to simmer, cook for 5 minutes
Add the veg, cook for a further 2 minutes
Add the mint and coriander
Stir through and check the seasoning
Serve

Adjust:
Too deepen flavours: Add more oyster sauce
Not salty enough: Add more nam plaa / fish sauce
Too sour: Add more sugar
Too spicy: Add more coconut milk
Flavours taste shallow or empty: Add more mint and coriander

Presentation:
To serve, place noodles (they can be cold, don't worry the laksa will bring them back up to heat) in a bowl
Pour the hot laksa over the noodles
Optional garnish: Grilled chilli, mint or coriander tips

Chef Tip: What to do with the extra paste?
Divide into parcels and freeze. Keeps well and saves time for when you make the laksa next. (And you know you'll make it again!)

Chef insight: Paste aromas
As you slowly cook the paste wonderful aromas will be released, perfuming your kitchen. These aromas are what makes the laksa so fragrant. Further more the actual smell is an indication that you are cooking the paste from a raw state to a cooked state
What is shrimp paste?
Its shrimp that has been fermented through a combination of salting and drying beneath the sun. This process breaks the shrimp down into a paste and transforms it into a rich browny-purple colour, ripe with flavour.