I've been working on curry laksa for
some time now, based on pre-packaged paste. Originally I had a relatively complicated method, but over the years I have refined and simplified
my procedure. Here's what I do now, as of about 2021:
Put the laksa paste in a saucepan and add water and broth to a total of about 1 litre.
Bring to the boil.
After 2-3 minutes (Teans recommends 10), add the coconut milk and mix well. Top up to
1.6 kg.
Divide the mixture into 5 portions of 320 g each. Freeze the ones not needed.
Part 2
Per portion:
quantity
ingredient
step
180 g
Cooked noodles
1
1 portion
Laksa mixture from part 1
2
1
fish ball
2
1
pork ball
2
50-70 g
fish, pork, chicken or prawns
2
60 g
pok choi, choi sam or similar, chopped
2
10 g
salt (see notes)
2
1
dofu puff
3
1
fish dofu cube
3
10
cucumber slices
4
65 g
bean sprouts
5
The choice of ingredients in step 2 is not critical.
If the noodles are frozen, thaw them.
Bring the laksa mixture to the boil and add the fish and pork balls. If the fish, pork
or chicken are raw, cook in the laksa broth until half cooked, then remove. Add pok
choi or choi sam. Remove heat.
Cut the dofu into slices.
Slice the cucumber.
Shortly before serving place noodles, prawns and dofu into the serving bowl and heat in
a microwave oven (30 seconds at 1200 W). Bring the laksa back to the boil and add
cooked meat, fish or prawns, then bean sprouts. Bring briefly to the boil, then remove
heat.
Pour the laksa on top of the noodles and place the cucumber slices on top. Serve.
Notes
The salt shouldn't be necessary, but recently there hasn't been enough salt in the paste.
