Recently we had a craving for Singapore Laksa, which is a spicy noodle soup served with chicken, prawn, fish balls etc. Previously it was only possible to eat such dishes at restaurants or back in Asia. But with the popularity of such foods all over the world, it is now possible to buy the ingredients to make such dishes at home anywhere in the world.
My wife managed to buy the ready-made Laksa paste for the soup, to give it that authentic laksa taste.
She also bought the necessary ingredients from the chinese supermarket in Oxford. The choice of what to include is entirely up to you. My wife likes to add in mint leaves, which she tends to have with the sour variety, the Assam laksa.
The paste is boiled with lemongrass in 2 litres of water for 1/2 hour. Then coconut milk and evaporated milk is added in just prior to serving.
Now it is easier to find fresh egg noodles in England, and some may prefer this option. But for me it has to be the laksa rice noodle, which is what is normally served back in Singapore. This can be bought easily from many chinese supermarkets in England. And as this is a dry noodle, it can be stored for a fair while after purchase.
To prepare the dry laksa rice noodles, it has to be soaked for about 30 minutes before cooking. Cooking time is between 5 to 10 minutes, and then the noodles are rinsed with cold water to halt the cooking, so it doesn’t overcook. Then it is ready to serve.
Add them all together and you have your bowl of Singapore Laksa – not too spicy but full of different flavours.
If you have not tasted the Singapore Laksa, then you do not know what you are missing. Personally it is one of my favourite dishes. And now it can be eaten in the comfort of my own home (Special thanks to my wife for cooking this dish). Great!