Serves 2 persons.
350 g rice vermicelli
250 g medium-sized prawns
8 pcs fried beancurd
100 g fish cake, sliced
200 g fish ball, white
100 g beansprouts
50 g chili paste, fresh red chili
30 g dried shrimp
2 nos ginger flower
8 stalks lemongrass, lightly crushed
enough sugar to taste
100 g mixture of garlic and red onions 1 cup
150 g cooking oil
250 ml clear chicken stock
200 g coconut milk
2 tbsp curry powder
10 g chicken stock seasonings
40 g shredded chicken breast meat
1. Soak rice vermicelli in cold water for at least one hour.
2. Blend garlic, red onion, dried shrimp and red chili to a smooth paste.
3. Halve the fried beancurd and blanch the beansprouts.
4. Heat oil in a pan and sauté the blended ingredients until aromatic.
5. Add chicken stock and coconut milk.
6. Simmer for 10 – 15 minutes and add fresh prawns, lemongrass, ginger flower and fried beancurd.
7. Blanch rice vermicelli, beansprouts and quickly wash with cold water so as not to over cook them.
8. Season to taste.
9. Place blanched rice vermicelli in a fairly large soup bowl, sprinkle beansprouts on top of the rice vermicelli and add a couple of ladles of the laksa gravy over the top along with the braised fried beancurd, fish cake and fish balls. Serve with shredded chicken breast meat.
Some like to have fried brinjals and long beans with this laksa dish. A hot chili “sambal” with cockles may be served for those who would like the laksa to be extra spicy. The noodle may also be substituted with yellow noodles or wantan noodles. But I like it with rice vermicelli.
Recipe by Chef Razif Haron.