Laksa Lemak

You'll find variations of laksa all over Malaysia, Singapore and Indonesia: some are based on minced fish, others include mixed shellfish. Some use thin rice noodles, others use thicker, or spaghetti-like noodles. All are delicious. Laksas fall into two main camps: curry laksa (like this recipe for Singapore laksa) that uses coconut milk, or asam (sour) laksa, using asam fruit or sometimes tamarind as a souring agent.

Laksa Lemak fits into the repretoire of Nyonya cuisine, and is common in the Melaka area. Lemak (meaning fat) refers to the coconut milk used in the preparation, adding a yummy richness. It's mildly spiced, aromatic, and very, very tasty!

Recipe

2 tsp oil
1 onion, finely diced
2 tsp minced galangal
2 tsp minced lemongrass
1 tsp shrimp paste
2-3 tsp minced chillies
1/2 tsp ground turmeric (or fresh turmeric, if available)
1 tsp mild curry powder
1 cups coconut milk
1.5 cups water
1 chicken breast or thigh, cut into pieces

1 large handful green beans, cut into pieces

150g dried rice noodle
100g beansprouts
1 large fried fish cake, sliced (available in Asian grocery stores)
50g cooked, shelled cockles
60g cooked, shelled prawns
50g deep fried tofu, cut into pieces (available in Asian grocery stores, or you can fry your own)
1 handful daun kesum (aka laksa leaf, or Vietnamese coriander), if available

To serve:
Deep fried shallots (available in tubs in Asian grocery stores)
Sambal belacan (chilli paste)
Lime wedges
Thinly sliced spring onions

Method:

Heat the oil in a large pan. Add the onion, galangal, lemongrass, shrimp paste, and chillies. Cook for 5 minutes, until fragrant.

Add the turmeric powder and curry powder (if using fresh turmeric, add with the other fresh spices), and the coconut milk and water, and bring to a simmer.

Add the chicken and green beans, and cook 4-5 minutes, until nearly done. While this is happening, blanch the rice noodles and beansprouts.

Add the fish cake, cockles, prawns, tofu, and daun kesum leaves (if using) and bring back to a simmer for a minute or two, to ensure everything is very hot.

Divide the noodles and beansprouts between bowls, and poor the laksa over the noodles. Top with the garnishes.

Serves: 2-3
Preparation and cooking time: 15-20 minutes