Matthew, my younger son who dislikes spicy food was out for a State Youth Game. Therefore, I took the opportunity to cook something spicy for the family since he is not at home. I decided to make Malaysian laksa. It is not a hard and time-consuming dish to make. Here is the recipe:
3 tbsp olive oil
100g fried shallots which are available in Woolworths and Coles
1 tbsp garlic
1 tbsp shrimp paste which you can easily get it from Coles and Woolworths
100g pulverised dried shrimp which you can get it from Asian grocery shop. I pulverised the dried shrimp in my nutribullet
3 tbsp sambal oeleck depending on how spicy you want your laksa to be
6 tsp sugar
1 tsp salt.
200g vermicelli rice noodles
250g beans sprouts
2 hard-boiled eggs
Cooked small prawns
Roast chicken breast slices
Slices of cucumber
270ml coconut cream
Heat up a pan and add the olive oil, fried shallots, garlic, ginger, shrimp paste, pulverised dried shrimp, sambal olek, sugar and salt. Fry everything together until aromatic.
Next, add 6 bowls of water and coconut cream to the pan and let it boil to make laksa soup.
In the meantime, soak the vermicelli rice noodles in hot water for about 5 minutes until they are tender.
Once the vermicelli rice noodles in done scoop it up with a sieve and place it in a bowl and pour laksa soup over it. Serve it with slices of cucumber, hard-boiled eggs, cooked small prawns and roast chicken breast slices.
Garnished with blanched bean sprouts.