Greg's curry laksa
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Work in progress

I've been working on curry laksa for some time now, based on pre-packaged paste. Originally I had a relatively complicated method, but over the years I have refined and simplified my procedure. Here's what I do now, as of 28 May 2020:

Part 1

quantity       ingredient       step
2 sachets       Teans Gourmet Curry Laksa paste       1
      water       1
400 ml (1 can)       Coconut milk       2
  1. Put the laksa paste in a saucepan and add water to a total of 2.8 litres. Bring to the boil.
  2. After 2-3 minutes (Teans recommends 10), add the coconut milk and mix well.
  3. Divide the mixture into 8 portions. Freeze the ones not needed.

Part 2

Per portion:

quantity       ingredient       step
180 g       Cooked noodles       1
1 portion       Laksa mixture from part 1       2
1       fish ball       2
1       pork ball       2
50-70 g       fish, pork or chicken       2
1       dofu puff       3
10       cucumber slices       4
25 g       cooked prawns       5
65 g       bean sprouts       6

The choice of ingredients in step 2 is not critical.

  1. If the noodles are frozen, thaw them.
  2. Bring the laksa mixture to the boil and add the fish and pork balls. Remove heat. If the fish, pork or chicken are raw, cook in the laksa broth until half cooked, then remove, cut into slices and replace.
  3. Cut the dofu puff into slices.
  4. Slice the cucumber.
  5. Shortly before serving place noodles, prawns and dofu into the serving bowl and heat in a microwave oven (30 seconds at 1200 W). Bring the laksa back to the boil.
  6. Place the bean sprouts on top of the noodles, pour the laksa on top and place the cucumber slices on top. Serve.

Links to investigate

  • Nyonya Hot and Sour Noodles in Fish Soup
  • SBS recipe
  • SBS Malay curry laksa (laksa lemak)
  • SBS Asam laksa

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