Do you like Laksa ?
Laksa is an
iconic Malaysian coconut curry soup with rich, fragrant, and flavoured broth. I
always wanted to try making Laksa but felt it’s not an easy job as it requires a
lot of spices and ingredients from scratch. However, when I saw Marion’s Kitchen
simply using Thai red curry paste, curry powder, and coconut milk to cook Laksa
soup in 15 minutes, I think I might be able to make it as well ! The result is
way better than I expected, and this easy quick Laksa recipe is definitely a
game changer. Adapted from Marion’s Kitchen, I made my Laksa with these
ingredients :
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
:
-45g Red
curry paste from Bart
-200 ml
coconut milk.
-200 ml
dashi stock.
-20g curry
powder. (I grated from Japanese curry cube.)
-Vegan soya
balls. (or any fish balls your preferred.)
-Boiled
egg.
-Prawns.
-Tofu, cut
into cubes.
-Fish sauce
-Sugar.
-Enoki
mushrooms, pre-cooked in a boiling water.
-Spring
onions, chopped.
-Sprouts.
-Lime, sliced.
𝐇𝐨𝐰 𝐭𝐨 𝐜𝐨𝐨𝐤
:
-Oven cook frozen soya balls for 12-15 minutes. (Preheat oven, 220°C/follow
the instruction on the package)
-Meanwhile heat 2 tbsp oil in a non-stick pan over medium high heat, add
red curry paste and stir until fragrant.
-Add curry powder and keep stirring for 1-2 minutes.
-Add coconut milk and dashi stock, cook for 5 minutes.
-Add tofu and prawns in, simmer under low heat for a further few minutes
until everything is cooked.
-Add fish sauce and sugar to taste.
-Serve it over noodles and top with cooked enoki mushrooms, soya balls, sprouts,
egg, lime, and spring onions.
說到馬來西亞的美食，你想到的是哪一道呢？我的話叻沙絕對是其一，不過之前都沒有嘗試自己煮過，因為印象中叻沙需要很多辛香料(可能有些在英國也不好找)，後來剛好在網路上看到Marion’s Kitchen的15分鐘叻沙食譜，基本上只需要泰式紅咖哩醬、咖哩粉、椰奶，就能快速調成八九分像的叻沙咖哩湯，於是我便參照做法，順便消耗S&B的咖哩塊(因為沒有咖哩粉，我就直接磨手邊的日式咖哩塊。另外雖說S&B是日本的牌子，在英國超市就可以買得到，但我覺得它沒有House的咖哩塊好吃耶，有人也這麼覺得嗎？)，煮出來的湯真的就是叻沙欸，覺得自己又收了一道湯麵料理，這個食譜真的很推薦喔。
