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Being a true blue Johorean at heart & in tastebuds, whenever I choose to cook noodles at home,I almost always cook either Laksa Johore, Mee Rebus or Mee Kari . The home-made version, are not so easily available outside....and even if they are, it rarely tastes like the ones we make at home. However when I eat out, I love the lighter version restaurant-style Curry Laksa. This recipe is the Curry Laksa commonly served when we eat at restaurants or hawkers......
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Ingredients for laksa gravy:
- ½ cup oil
- 1/2 tsp shrimp paste, roasted
- 1/2 kg cooked prawns(keep the stock to put in the gravy & liquidize the prawn heads for sweetness)
- 2 chicken breast, cooked and sliced thinly(keep stock as gravy)
- 6 fried bean curds (cut into bite sizes)
- 4 cups of water
- Prawn & chicken stock from cooking the meat earlier
- 2 cups coconut milk
Ingredients for assembling laksa:
- 2 packets of vermicelli (soaked and par boil) or yellow noodles(blanched)
- 3 handful of bean sprouts(blanched if desired..I like the raw crunchiness)
- 2 red chillies, sliced slanted
- 1 stalk cilantro
- 5 limes, halved
Blended ingredients:
- 15 bulbs shallots
- 4 garlic
- 4 lemon grass
- 2 inch galangal
- 3 tbsp curry powder
- 2 tsp chilli powder
Method for laksa:
1. Heat oil in a pan. Sautee' the blended ingredients & shrimp paste till it becomes fragrant.
2. Add the water & stock . Let it boil gently for 15 minutes.
3. Pour the coconut milk and put in the bean curds, prawns & chicken.
4. Flavour with salt.
5. When serving, place the noodles at the base of the bowl, top with gravy, bean sprouts, sliced red chillies, lime and cilantro.
Chilli Oil:
- 3 tbsp ground chilli
- 3 minced garlic
- 1/3 cup of oil
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