Curry Laksa

The gravy has curry paste, coconut milk, chicken, fish cake and also tau pok. Tau pok is a kind of hollow tofu with yellow skin. Tau pok pieces are usually deep fried.

For those who have not tried this delicious noodles dish, try out the recipe below. Otherwise, you are missing out in experiencing the beautiful taste of laksa.

Here is the recipe:

• 3 tbs vegetable oil
• 4 shallots, sliced
• 3 cloves of garlic, sliced
• 3 stalks lemon grass, bruised
• 2 packets curry paste (about 4 tbs)
• 1 piece fish cake
• 6 cups water
• 1 chicken breast
• 200ml thick coconut milk
• 10 pieces of tau pok (deep fried - you can buy ready made deep fried tau pok at the market)
• 500g yellow noodles
• 4 tbs chicken granule (or 2 chicken stock cubes)
• 1/2 packet of rice vermicili (soaked for 2 hours to soften and drain)
• 100g bean sprouts
• Mint leaves for garnishing

1. Heat oil in a saucepan and saute garlic, lemongrass and shallots until brownish and the aroma comes out.
2. Add the curry paste and cook for 1 minute. Then, pour 6 cups of water and bring to the boil.
3. If you cannot find curry paste, prepare your own paste by sauteing 1 finely chopped onion, 2 candlenuts, 4 cloves of garlic, 2 tbs curry powder and 1 inch ginger with 2 tbs thick tamarind juice until the oil separates from the mixture.
4. Add chicken breast and simmer till it is cooked. Remove and shred the flesh. Set aside the chicken.
5. Add coconut milk and season with chicken granule or stock cubes. Simmer for another 10 minutes.
6. To serve, put mee and rice vermicili in a bowl, pour the gravy and topped with sliced fishcake, shredded chicken, sliced chilies and mint leaves.

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