Curry laksa, Curry mee or Laksa. This is usually known as curry mee in Penang rather than curry laksa, due to the different kind of noodles used (yellow mee or bee hoon, as opposed to the thick white laksa noodles). Curry mee in Penang uses congealed pork blood, a delicacy to the Malaysian Chinese community. Curry laksa (in many places referred to simply as “LAKSA”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include bean curd puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa. Laksa is commonly served with a spoonful of sambal chilli paste and garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum.
The term “curry laksa” is more commonly used in Kuala Lumpur and Singapore. Laksa is quite popular in Singapore, and curry laksa or nyonya laksa can be simply served as plain laksa, with just noodles and gravy, or with additional ingredients. Singaporean curry laksa ranked in number 44th of CNN World’s 50 best foods. Recently, several modern twist of curry laksa has been developed, such as laksa yong tau foo which is stuffed tofu laksa, and a premium upgrade of lobster laksa.
In Indonesia, most of laksa variants are coconut milk-based soup, thus can be categorized into curry laksa. Common spices include turmeric, coriander, candlenut, lemongrass, garlic, shallot and pepper cooked in coconut milk. Widely available daun kemangi (Indonesian lemon basil leaf) is commonly used instead of daun kesum. Bihun or thin rice vermicelli is most commonly used noodle instead of thick rice noodle, and some recipe might add slices of ketupat or lontong rice cake. Bogor laksa uses ground oncom into its soup.
Variants of curry Laksa include: LAKSA LEMAK, LAKSAM, KATONG LAKSA, BOGOR LAKSA, CIBINONG LAKSA, BETAWI LAKSA, TANGERANG LAKSA, PALEMBANG LAKSAN, PALEMBANG LAKSO, BANJAR LAKSA, THAI LAKSA.
CURRY LAKSA RECIPE:
- 50 gr fresh turmeric, peeled
- 50 gr galangal, peeled, cut small pcs
- 200 gr dried shrimps, soaked in water 15-30minutes
- 50 gr red hot chiles
- 30 gr dried chile
- 100 gr shallot, peeled
- 50 gr garlic cloves, peeled
- 1tsp coriander powder
- 50 gr belachan (toasted in oven or salamander)
- 200 gr CANDLENUT
- 2 kg prawn’s head, shell
- 3 kg pork, chicken bones
- 3 stalks lemon grass
- 5 ltrs water
- 750 ml coconut cream
FOR SERVE (per serve):
- 70gr chicken meat, cooked, shredded
- 3nos Tiger prawn, cooked, shelled, tail on
- 3pcs Fried bean curd (TOFU), cut cubes 3cm x 3 cm
- 1no Okra, blanched, sliced
- 5nos cooked french beans
- 100gr Rice vermicelli or hokkien noodle or both
- 1no hard cooked egg, cut wedges or slices
- 50gr sprouts
- Sliced scallion, sliced chile, sambal sauce, lime wedges
Prepare the BROTH:
- Wash the bone carefully, but in stock pot with water, lemon grass, bring to a boil.
- In the wok, on high heat, add 50ml cooking oil, add prawn’s heads and shells, saute until well dried and good smell, then add to stock pot.
- Simmer stock about 2 -3 hrs then strain the broth, discard the solid, put the broth back to stock pot.
- Meanwhile, In food processor, put in with TURMERIC, GALANGAL, CORIANDER POWDER, CANDLE NUT, BELACHAN, DRIED SHRIMP, CHILE (fresh and dried), SHALLOT, GARLIC, blend to a paste
- Heat up sauce pan, add oil, saute the paste until fragrant, then add to stock pot, simmer about 30 minutes. Add coconut cream and simmer the broth to get thicker.
- Blanch the noodle in boiling water, then put in serving bowl.
- Top on noodle with hot shredded chicken, prawn, tofu, egg, veggies, sprouts.
- Ladle the very hot broth into the noodle bowl, garnish with sliced scallion, chile. Served with sambal sauce and lime wedges as condiments.