Saturday, 13 March 2010

Tofu and vegetable Laksa

I cooked tofu and vegetable laksa today.

Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.
The term "laksa" is used generally to describe two different basic types of noodle soup dishes: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Usually, thick rice noodles also known as laksa noodles are preferred, although thin rice vermicelli (bee hoon or mee hoon) is also common and some variants use other types.

It is very easy to cook... (serve 3-4)

2 mild red chillies, deseeded

1 medium sized fresh root ginger, peeled and chopped roughly

1 small garlic (if you like garlic, please add 2 or 3..)

1 Lemongrass stalk, trimmed

1 tbs tamarind sauce

50ml vegetable oil

1tbs Coriander seeds/ few fresh coriander (if you like coriander, please add as much as you like, I just hate coriander, and I didn't put in my recipe)

Put all of them into food processor and make smooth paste. Then fly this paste in a pan until it get aromatic. If you want to add meat or seafood in this recipe, you can add it in this stage.. Then add 250g of tomatoes that roughly chopped and cook for 5 minutes. Then add the 500ml vegetable stock, 400ml coconut milk, then bring it to boil.

Add 200g of tofu that cut into big chunks, 250g mushrooms and 3tbs soy sauce and simmer gently for 7,8 minutes.

While waiting for laksa, boil water and cook midium thick wheat noodles (any kind of noodle can be use) for 2 minutes, and drain the water, divide in to few bowls then pour spicy broth over the top, add rocket leaf or sliced spring onion on top. Serve with lime wedge.

If you know how to make basic paste, you can arrange with many different ingredience.

Hope you'll like it...

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