Laksa

Laksa

Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia, Singapore and Indonesia.

Ingredients

  • Herbie's Coriander Leaf  ·  ½ tablespoon 
  • peanut oil  ·  1 tablespoon 
  • Herbie's Laksa mix  ·  2 tablespoons 
  • chopped onion  ·  ½ 
  • chicken, fish or vegetable stock  ·  2 cups 
  • fish sauce  ·  1 teaspoon 
  • coconut cream or skim milk and Herbie's Coconut Extract  ·  1½  cups 
  • chicken, prawns or seafood (sliced)  ·  1 cup 
  • bean sprouts  ·  ½ cup 
  • instant noodles (cooked & drained)  ·  ½ pound 
  • Vietnamese mint  ·  ½  tablespoon 

Instructions

Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia, Singapore and Indonesia.

Laksa is the best of many different Asian traditions and is always a deeply, bottom-of-the-belly satisfying one-bowl meal.  It's a popular street food all over southeast Asia, but particularly in Malaysia and Singapore, where it grew out of a fusion of Chinese and tropical Asian ingredients and techniques.

There are as many versions for Laksa as there are cooks in Southeast Asia.  The very name Laksha comes from the Sanskrit “laksha”, which means “many”, referring to the profusion of ingredients and versions of the dish.

Laksa is always a “treat” when visiting Singapore, a treat which is never duplicated satisfactorily elsewhere, until now!   Herbie’s Laksa Mix is so close to the Laksa served up in the food hall in Singapore that the only thing missing is the crowd and the hunt for a table with a spare seat.

DIRECTIONS  

Heat oil in pot, add Laksa mix and stir into paste.

Add onion, stir for 2 minutes.

Add stock and bring to a boil.

Add coconut cream and chicken, prawns or seafood and simmer gently for 10 minutes or until cooked.

Add bean sprouts, cooked instant noodles, Vietnamese mint and coriander leaves, heat through and serve.

Eating this dish in the tropics (like Malaysia or Singapore) where the humidity is high (New York or Chicago in summer) and you sit and eat, and feel like you are in a sauna, is the real experience of eating Laksa, not in an air conditioned restaurant.  

Enjoy with a cool, chilled Williamson Wines Rose PINOT NOIR Rose.  

Can be made Vegetarian by excluding meats and substituting vegetables or tofu.