Curry laksa is the most sought after experience of the street foods of Malaysia.
Kuala Lumpur’s curry laksa is ranked number two in the world in Lonely Planet Ultimate Eatlist and recorded in CNN’s list of the world’s 50 best foods.
The Curry laksa maybe infamous but it started from a humble beginning with the introduction of spices and herbs by traders from India and China during their voyages on the Silk Road. When traders from China stopped to trade with the locals some of these traders fell in love with the locals leading to intermarriages and created a unique and diverse community called the Peranakan in Malaysia.
According to beliefs, that the Chinese soups were pretty blend lacked “oomph" and the wives of
these traders began to add flavours such as spices, herbs and chillies (Curry) which gave birth to our infamous Curry Laksa.
Enjoy and cook with love your very own Curry Laksa or join a cooking workshop MSFA - Workshop (wokaroundasia.com)
3 brown onions, peeled
12 cloves garlic, peeled
6 large red chillies
40g mild chilli powder
100g minced lemongrass
60g dried shrimp
3 bunga kantan (ginger flower bud, optional)
150g fish curry powder 4 stalks curry leaves
2 cups oil
2L water or stock
1L coconut cream
1 Tbsp sugar
4 Tbsps chicken powder
200g tofu puffs
Seafood or meat etc.
1. Combine ingredients to fish curry powder in a blender, blend till smooth.
2. Add oil and curry leaves, and fry until the onion caramelises, the paste is aromatic and the oil separates.
3. Transfer half the paste into a stock pot, add water/stock, coconut cream, sugar, chicken powder and tofu puffs.
4. Simmer for about 10 minutes, adjust seasoning and remove from heat.
5. Separately bring water to boil in a saucepan, and use it to blanch or cook noodles, vegetables and any seafood or meat you’re using.
6. Arrange in a bowl and top with the curry laksa soup before serving.
7. Serve with an optional side of sambal belacan tumis (fried shrimp paste sambal).
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