Thai Laksa/ Siam Laksa

Today, I've used the 'cheat way' to make this yummy-licious Thai Laksa. Thanks to my ex-boss, C, who (once) mentioned to me that her Malay neighbor used to make Thai Laksa with cans' tuna. Yes, so instead of flaking out the flesh from mackarel fishes, I've simply used 2 cans of store-bought tuna flakes. So easy and quick!

I know I've always said my recipes are easy and yummy, but they REALLY are! I am a mother of a 9 months old baby and a 3 years old toddler, you can imagine how much time I have in the kitchen. Everything need to be quick! And I am a wife to a fussy eater Hubby, I need to cook NOT JUST edible foods, but yummy as well. So, these are how I trained myself to be a better cook at home.

Spice Ingredients
I think making the spice paste is the 'most complicated' step in my Thai Laksa recipe. When I said complicated, it means too much hassle to bring out my blender and wash it after that. But I tell you, this 'little effort' here is worth it.

When the Thai Laksa was served, the aroma of the ginger bud flower, lemongrass, chillies and galangal were so fragrant and appetizing! As I take the first sip, I can taste the mild coconut flavor and all the fragrances I've smell before this comes to my tastebud. It was yummy yum! And as I take my first bite, I get intervals of everything crunchy and soft. Yummy-licious!

(Recipe adapted from Guai Shu Shu)
Prep Time  : 30 mins
Cook Time : 40 mins
Total Time : 1 hour 10 mins
Serves       : 3 - 4 pax

2 cans tuna flakes in brine/ water (120g/ can)
4-5 stalks of Vietnamese mint/ daun kesum
1 Tbsp tamarind paste
2 pcs assam keping
1.5ℓ water
200ml thick coconut
1/2 tsp salt
1 tsp sugar
Fish sauce to taste

Spice Paste (Blend into fine paste)
4 shallots
3 cloves of garlic
3 cm fresh turmeric
2 cm galangal
1 1/2 stalks lemongrass
5 dried chillies, soaked
2 red chillies
1/4 bud of ginger bud flower
1 Tbsp shrimp paste/ belachan

300g thick rice vermicelli, blanched
200g bean sprout, blanced

A handful of mint leaves
1/4 bud of ginger bud flower, finely sliced
1 cucumber, julienned
1 red chilli, sliced
2 calamansi lime, halved and deseeded
Some lettuces, shredded

1. Blend all the spice ingredients in a blender to fine paste. You may add up to 1/4 cup of oil to help with the blending process. Set aside.

2. In a small bowl, combine tamarind paste and 1 cup of water. Using your hand, squeeze the tamarind paste in water to dilute it and separate from pulps and seeds. Drain and set the tamarind water aside until needed.

3. In a thick-bottomed pot, sauté the spice paste until fragrant and oil separated. Add in water, vietnamese mint, tamarind water, assam keping and tuna flakes (*). Bring to a boil and then lower to simmer. Continue to let it simmer for 20 - 30 minutes.

4. Add in coconut milk and seasoning. Bring it to a boil again and set on lowest heat as you prepare to pour in individual bowls.

5. Arrange noodles and bean sprouts on a bowl. Pour in the soup and top with a little of each condiment ingredients. Serve piping hot!

● You may also add other ingredients to your Thai Laksa, ie; pineapple, shrimps, etc.

(*) I did not add the tuna brine/ water into my stock. I found that the tuna flakes are good enough to do the job. However, you may add the tuna brine/ water into the stock if you want.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

Notes for my Julie & Miguel...
Your daddy loves this one. He rated this at 10/10. Make this for him once in a while, k! And this is a quick & easy dish to whip up for impromptu guests. Definitely your guests will be in awe!

First Commenter...(+/-)



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