Weekends are great for home-cooked Noodles because you can eat it the whole day long, as we Malaysians love our noodles. It's also good fun to choose the noodles and condiments you prefer and you can also vary the amount - yes, more of this and more of that, haha!
Curry Laksa is a firm favourite with my family and one weekend not too long ago, I cooked this for our Sunday brunch.
Let's start with the all-important curry...
Blend all these together:
50g dried chillies (add more if you want it spicier)
1 small piece tumeric (kunyit)
3 tbsp meat curry powder
3 pieces lemongrass (serai) - crushed
Coconut milk from 1 coconut
1.5L chicken stock
4 tbsp cooking oil
Salt to taste
Extra ingredients: 12 pcs taupok (beancurd puff) and/or fried fuchook (beancurd skin)
1. Fry the blended ingredients, curry powder & lemongrass in the oil for about 3 minutes, till fragrant.
*At this point, put aside some of this paste to serve as your Sambal for the noodles. Don't forget to flavour it with some salt first.
2. Add in the coconut milk and chicken stock.
3. Once the curry soup has boiled, lower fire and simmer for another 5 minutes.
4. Add in the taupok/fuchook and salt to taste.
This was how my curry looked...lots of taupok and fuchook... hehe!
OK, if you guys think all the blending is too much work, let me recommend you a shortcut here. Instead of peeling, chopping and blending those ingredients above, you can use this quick simple Curry Laksa paste from Tean's, hehehe!
If you use this, omit also the curry powder from my above instructions.
As for the Condiments... actually, this is so flexible! You can have chicken or meat (either steamed, boiled or even curried)... but I chose some simple, not-too-fattening items... for example, Fishcake - just fry them slightly and slice them...
... and some boiled Fishballs...... not forgetting my favourite Cockles - boiled and shelled...
To add some crunch to the noodle dish, try some boiled Longbeans...
Ahhh... do not forget the noodles.... we had some Yellow Noodles - blanch them in some boiling water first...
... and we also had some Kway Teow (flat rice noodles)... (also blanch these before serving)...
Ohh... you can also have some boiled Taugeh (beansprouts) to line the bowl before putting in the noodles. Top them with all your favourite condiments, pour in the Curry Soup and here goes your home-cooked Curry Laksa!
Don't forget the sambal... and some fresh lime will also perk up your Curry Laksa! Enjoy!
Encouraged by Babe in the City-KL, who is running a virtual party on 31 August, themed
"Mee and My Malaysia", I am entering this Curry Laksa to participate in the cookout. Do check out her blog for full details - it's gonna be fun!