Finally, I got the chance to cook Laksa at home. It all due to my husband. When we were shopping for groceries, he suddenly told me that he wanted to have laksa. He chose a pack of laksa paste and laksa noodles. We also bought bean sprouts and puff tofu yesterday. He was quite excited about the laksa I was going to cook.
The most important part of Laksa is the paste, which is made from all kinds of spices. I really don’t want to buy many kinds of spices and store in the fridge. Cos I’m pretty sure that I will forget about them and they just stay there and rot. So the most convenient way is what my husband did to buy Laksa paste from supermarket.
This is the one my husband chose.
Another ingredient may be time-consuming is prawn stock. Although the instruction on the package says you can just add in water. I still think prawn stock will be a better choice.
I used about 500 g prawns. Remove all the heads and shells (except the tail shell). Heat a pan. Add in 1 tbsp oil. Put all the prawn heads and shells in. Stir fry till they all turn red. Pour in 4 cups water. Lid on. Simmer with low heat for 1 hour. When stock was on stove, my husband came to kitchen and said “it smells so so good”.
Blanch laksa noodles, bean sprout and fish cake in water for 2-3 mins. Then arrange them in a bowl.
When prawn stock is down, sieve the stock and get rid of all the shells.
Heat a pan. Put laksa paste in. Because there is too much oil in the paste, I poured some out. Stir fry the paste for a little while, till you can smell the aroma. Pour all the prawn stock in. I also added in 1 cup water, because prawn stock reduced during simmering. Bring the soup to boil. Add in prawns, clams and puff tofu. Boil for 2 mins. Pour in 200 ml coconut milk. Gently stir and simmer for another 3 mins.
Arrange prawns, clams and puff tofu over the noodles. Pour the soup over them.
My husband loves it very very much.
I also served it with a half-boiled egg.