I made laksa before and it was quite some time now since I made again, I think because I already found restaurants that make laksa the way I like it, places like Uncle Man’s, Mamak, Pappa Rich and Sri Penang to name some. But before my cravings for this started I used to not like them specially my first months when we lived in Malaysia, the explosion of flavours was too much to handle for my simple palate during those days but as I learn to try the spices of their local cuisine I was slowly changed and when I moved here to New Zealand I was unknowingly craving for them, not just laksa but other Malaysian, dishes as well.
It was quite hard at the beginning, moving here when I tried different food from different restaurants I feel they all tasted bland compared to the flavours I started to love back in Malaysian. I tried to find that spice on each dish but never found it, I never knew any good Malaysian or Singaporean restaurants and if I try one it was missing that flavour as most of the dishes were adjusted for the Kiwi palate so my best hope during those times is some one of Malay lineage invites me to their home for a feed, luckily we know a few.
Today were not having it in a restaurant but again making it at home but instead of its chicken or seafood version we will be making a simple one the fishball version which basically uses the same base spice. So like the others Fishball Laksa is the same spicy noodle soup cooked in curry coconut milk served with fish balls, deep fried tofu and boiled eggs.
- 400 g fish balls
- 300 g deep fried tofu
- 400 ml coconut milk
- 1 litre seafood stock
- 100 g beansprouts
- 4 boiled eggs sliced in half
- lime or lemon slices
- thick yellow noodles
- coriander, to garnish
- crispy fried shallots, to garnish
- fish sauce
- Gather all the paste ingredients in a food processor or blender. Blend the ingredients until it forms a paste.
- Cook noodles according to packet instructions.
- In a separate pot add oil and the paste, stir fry for in medium heat until fragrant.
- Add seafood stock, fish balls, fish sauce (according to your taste) and coconut milk then bring to a boil then simmer for 10 minutes.
- Place the noodles in a bowl then pour seafood gravy. Mix in the beansprouts while gravy is hot.
- Top with sliced egg per bowl, deep fried tofu, coriander, crispy fried shallots and freshly squeezed lime juice.