Kare Laksa A La Kl
National dish of Malaysia (unofficially). There are numerous versions of this dish. However, I like its spicy version from KL. This showcases how the cuisine of this country has been growing and integrating for a long time. This is my all time favourite.
Ingredients
1” cinnamon stick
2 thick lemongrass stalks, bruised and tied together
4 medium size boneless chicken thighs-skin on, cut in small pieces
400 ml coconut milk
150 ml chicken stock or water
2 tsp palm sugar
Salt to taste
200 gm fresh tofu, cut in dices, fried to crisp golden colour
200 gm mung beans sprout, lightly blanched
400 gm pre-cooked Chinese egg noodles, regenerated in hot water
2 tbsp chopped coriander leaves and stalks
Spice paste:
1 tsp shrimp paste – Belacan3 tbsp coriander seeds
1 sp cumin seeds
1 tsp fennel seeds
1 clove
8-10 black peppercorns
¼ tsp turmeric powder
2 small dried red chillies
5 shallot, chopped
100 ml water
Garnish:
1 large red chilli, thinly slicedCoriander and mint sprigs
1 lime, cut into quater
Steps
1. Make a fine powder of coriander, cumin, fennel seeds with clove, peppercorns, turmeric and dried red chillies. Add dried shrimp paste and rest of the ingredients to make a fine paste. Keep it aside until required.
2. Heat the oil in a wok and add cinnamon stick followed by spice paste. Reduce the heat and cook for 8-10 minutes until the raw smell of shallots is gone. Add lemon grass and chicken and cook until chicken is well sealed and golden in colour
3. Add stock and coconut milk, sugar and salt and bring to a simmer gently. Add chopped coriander leaves and stalks.
4. To serve, divide the beans sprouts into four large bowls, followed by noodles. Divide the chicken and tofu followed by all the liquid. Garnish with red chilli, coriander & mint sprig and lime slice. Serve immediately.
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