Malaysia Vegetable Laksa with Rice Vermicelli ~ 馬來西亞素叻沙
This dish got me backwards so much memory, it was more than 15 years since I had a holiday in my best friend’s country – Malaysia! The weather over there was incredible hot because there only has summer weather all year round, they don’t have winter nor autumn, just hot, hot, hot! If you plan to go Malaysia, don’t forget to bring your sunscreen lotion, otherwise you’ll get burn.
We enjoyed all the food and drink over there, although I can’t stand up too hot and spicy, but they can execute whatever you like. The main majority of Malaysia’s population divided amongst into three major ethnic groups: Malays, Chinese and Indians. So their cuisine is influenced by various cultures from all around the world.
And one of the dishes that always swirl around in my mind, that is today’s laksa . It is a dish of Chinese origin consisting of rice noodles served in curry or hot soup, it is from the Peranakan culture, which is a merger of Chinese and Malay elements found in Indonesia, Malaysia and Singapore.
In Malaysia, people love to adapt lots of different fresh herbs and spicy, full of fantastic aroma that you can’t wipe it off. Because Peninsular Malaysia shares a common cultural history with the Republic of Singapore, it is common to find versions of the same dish across both sides of the border regardless of place of origin. Malaysia also shares close historical, cultural, and ethnic ties with Indonesia, and both nations often claim a common origin for dishes such as nasi goreng and satay – sometimes contentiously.
I prepared this dish with the variety of fresh and dried chilli, but the spicy only reaches to medium grade. Try to get the galangal if possible, it plays the most roles between this dish. Dry fry the seeds first to get the most aroma from the spicy, and I like to pound it with the pestle first and transfer to the food processor with the other spicy. The ordinary laksa paste has the shrimp paste, dried shrimps and fish sauce, and I use the large red bell pepper to make the paste, it may need more if your pepper is small, feel free to adjust the spicy.
Regarding to my experence, in the first step to make the stock, remember to fry the laksa paste with the oil first, then add 1/2 of the coconut milk and cook until the oil from the milk, that is one of the important components to make the broth, just follow all the steps, your broth will be utterly wonderful!
Information from wikipedia
Malaysia Vegetable Laksa with Rice Vermicelli ~ 馬來西亞素叻沙
Ingredient: – (serve 4)
For the Laksa paste:
- 1 inch/30g Galangal 南薑 (or use ordinary ginger if you can’t find it)
- 4 – 5 stalks Fresh Lemon Grass 香茅
- 30g Fresh whole Red chilli
- 20g Dried Chilli, whole (or 1 to 2 tsp dried chilli flakes, I use 1 tsp only)
- 2 tsp Ground Turmeric
- 3 tsp Coriander Seeds
- 3 tsp Fennel Seeds
- 1 large Red Bell Pepper, chopped
- 5 Kaffir Lime Leaves, finely shredded (from a jar is fine if you can’t find fresh)
- 2 or 3 tbsp water (optional)
- 200g Shallots, chopped *
- 120g Garlic clove, chopped *
* Neither shallots nor garlic I use in this recipe, it is my personal strict diet.
* Adjust the fresh and the dried chilli more or less to achieve your desire.
- Dry toast the coriander seeds and fennel seeds in a frying pan until you smell the aroma of the spices, add in the food processor with all the other ingredients, process it into a paste like, if the paste looks too dry, add one tablespoon of water at a time and blend it until it hit the right consistency. It can store in an airtight container and keep in the fridge for a week, or keep in the freezer until you use it.
For the Broth:
- 4 cups Vegetable stock (I use mushroom stock)
- 2 cups Coconut milk
- 1 cup Water (can make up 1 cup coconut milk and 2 cups water)
- 1 to 2 tbsp Vegetable oil/ Olive oil
- Few Curry leaves, crushed
- 3 tsp Soy sauce and Sugar to taste
- For the Broth: Add oil in a wok, and the laksa paste over medium high heat. Saute until fragrant and the oil is released. Add curry leaves and saute, add 1/2 of the coconut milk and keep stirring until the oil from the milk come out, add the rest of the coconut milk, cook for another minute.
- Add the broth and water, simmer for 30 minutes, add deep-fried beancurd puffs into the wok and simmer another 10 minutes, add soy sauce and sugar and adjust the seasoning.
- 250g Rice vermicelli noodles
- 60g Bean sprouts, trimmed
- 1/4 cup Fresh mint leaves, chopped
- 1/4 cup Fresh coriander leaves, chopped
- 16 pieces of Deep fried beancurd puffs or 200g Quorn ‘chicken’ style nugget (quorn not suitable for vegan)
- 4 large Shiitake mushroom, sliced
- 4 Bok Choy
* I haven’t got any deep-fried beancurd puffs on hand, I use quorn ‘chicken’ nuggets.
- Place the noodles in a large bowl, fill with boiling water and cover with a plate, set aside for 10 minutes. Drain and divide among the prepared serving bowls (it depends on how much noodle you want for each bowl).
- In another bowl, toss all around with the bean sprouts, mint leaves and coriander leaves. Set aside.
- Fry the quorn nuggets or deep fried beancurd puffs and mushroom in a frying pan separately over a medium heat until golden. Set aside.
- Steam the bok choy with a teaspoon of oil for 1 or 2 minutes.
- Ladle the laksa broth into the serving bowls and top with quorn nuggets or beancurb puffs, bok choy, bean sprouts and herbs. Serve with a slice of lime wedges if you have.
- You can adapt any other vegetables, tofu, tempeh or fresh berbs.
- Adjust the chilli that you want to achieve your own like, mine is only medium hot.
香茅 4-5 支
紅色辣椒 30g (可以加减，視乎個人而定)
水 2-3 湯匙
菜湯底 vegetarian stock. 或者素菇味素 4杯
油 1-2 湯匙
芫茜 1/4 杯，切碎
3. 將所有配料排放在米粉的碗內，然後將煑好的叻沙湯倒入碗内，放薄荷葉和芫茜碎，加1/4 青檸在上面，食的時候將青檸搾汁放入湯内—齊食，若果有花生碎，亦可以加入的。