Laksa is a noodle soup of Malaysian origin, a mix of the Chinese and Malay food culture and there, my friends, endth the lesson!
My laksa is unconventional. I chose not to make it as soupy as normal simply because soup for iftari when you aren’t used to a soup can be a bit hard to deal with (mentally I mean), so it is more saucy than soupy. I’ve made other changes too in the laksa paste, but I assure you this works. It is just as tasty. It is both spicy and zingy, it hits all the buttons.
While it may seem strange to chop in a food processor AND use a mortar and pestle there is method in my madness. The food processor will simply chop the spices into fine pieces however a mortar and pestle will break down those fine pieces changing them from individual ingredients into the laksa paste. Doing both reduces the amount of pounding.
In the ingredients I’ve listed two tins of coconut milk, simply because there is nothing worse than sitting down to a meal which is too hot. Use one tin, see how you feel and without a second of a doubt if you find it too hot add more coconut milk as this will reduce the heat. For children who are not used to hot food, it might be an idea to split the laksa into two pans, one for adults (as it is) and one for the children (with more coconut milk in).
One final point when I photographed the prawn laksa it was photographed as a single portion and the lamb laksa was photographed in the serving dish.
Serve in bowls, eat with spoons and forks with plenty of napkins at hand and perhaps a cooling melon to put out the heat!
500g of lamb chops
200g of flat rice noodles (Banh Pho or Pad Thai)
2 spring onions
1 red pepper
1 small aubergine
2 tins of coconut milk ( I used ¾ of a tin)
For the Laksa paste
4 – 5 long red chillies
3cm piece of ginger
3cm piece of galangal
4 cloves garlic
25g of walnuts
1 teaspoon dry lemongrass
½ lime juice
½ teaspoon of tumeric powder
2 teaspoons of tamarind paste
1 teaspoon of coarse sea salt
½ teaspoon sugar
1. Juice 1 lime and pour over the lamb, mix well and leave to tenderise for at least 1 hour preferably in a fridge.
2. Peel and chop the shallots, galangal, ginger, garlic.
3. Chop the chillies
4. Place the : shallots, galangal, ginger, garlic, chillies, walnuts, for the laksa paste into a chopper until very fine, then remove
5. Place the fine ingredients into a pestle and mortar, then add the coarse sea salt, tamarind paste, lime juice and pound for around 3mins.
6. Heat up 3 tablespoons of oil in a large pan, pour in the laksa paste, then add in the lamb and any remaining marinating lime juice and cook the meat in the paste. The paste will cook off while the meat browns.
7. After about 5 mins of cooking add in the coconut milk and continue to cook for a further 20 mins making sure the laksa does not stick. Remember to stir from time to time.
8. Chop the aubergine into cubes and add to the laksa. Cook for another 20 mins.
9. Chop up the pepper and 1 spring onion and add to the laksa.
10. Boil a kettle and pour the kettle hot water on to the rice noodles and cover with a lid. Leave for approximately 5-7 mins but do check the noodle packet for details. When the noodles are ready drain and set aside.
11. At this stage check the lamb it should be tender. Taste the laksa and add sugar to taste, also check the heat the level.
12. To serve, place the noodles in a serving bowl, and place the laksa on top. Chop the remaining spring onion and ½ lime and place on top of the laksa.
1. Remove the shell and de-vein the prawns (remove the intestine visible along the spine and underneath)
2. Heat the oil in a pan and add the laksa paste and cook off the paste for a couple of minutes.
3. Add in the prawns and coat well in the paste before adding the coconut milk and leaving to simmer gently until the prawns are cooked. The prawns will look pinker won’t be so dull.
4. To assemble the dish, place the noodles in a bowl and top with the prawn laksa, top with spring onions and wedges of lime.