Curry Mie Laksa
with fish balls, fish cakes, prawns, fried tofu, Hokkien noodles, rice vermicelli, bean sprout and soft boiled egg.
A flavorful dish to serve directly in the wok!
Supposed to come from the Persian word for “noodles”, “laksa” is generally a rich spicy fish soup served with thick wheat noodles and vermicelli. Though there are several variant of this famous soup, my take on this recipe has mostly been influenced by Pearly Kee, the Superstar Chef of the Nyonya (also named Peranakan) cuisine. This recipe is part of my new masterclass series “Cooking at Home with Will Meyrick”portions
minutes
Summary
Soup
- laksa paste (see sub) 1 large tbsp
- dried shrimp, blended 2 pinches
- pong garee powder 1 tbsp
- chilli Jam 1 tbsp
- chicken stock 50cl
- coconut milk 1 cup
- dark soy 1 tea spoon
- light soy 1 tea spoon
- kecap manis (sweet soya sauce) 1 tea spoon
Ingredients
- tofu, fried 1pc
- bean sprouts 30gr
- soft boiled egg 1pc
- fish balls 4pcs
- fish cakes 4pcs
- vermicelli noodles 30gr
- Hokkien noodles 30gr
- chopped coriander
Laksa paste
- lemongrass 100gr
- garlic 50gr
- coriander powder 10gr
- white pepper 15gr
- shallot 200gr