Years ago in Melbourne my girlfriend (now wife) took me to an underground student hang out in the CBD - the centre piece being the Asian street food - I had my first Laksa and fell in love instantly.
The first thing I did was find a recipe and made the paste from scratch and indulged. I remember that year I prepared it as a treat for our family Chrissy get together.
The reason I love laksa and it is my favourite food in the whole world is its deep complex flavours, amazing textures and simplicity, spiked with chilli and finished with the richness of coconut cream. Life is good.
Ingredients
Serves:
4
Placeholder Ingredient
Method
- Lightly fry laksa paste until fragrant, add coconut cream and stock. Bring to the simmer.
- Place into a large bowl prawns, calamari, fishcakes, tofu, noodles, vegetables, boiled egg and coriander.
- Cover ingredients with boiling broth and serve.
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