Wed 11 Nov 2009
Jac made laksa recently, and it was magnificent! She used Chilliz brand laksa paste and tinned coconut cream (she likes a richer, thicker, more “lemak” laksa broth). I prepared the egg noodles and rice noodles and helped assemble the bits and pieces in the bowls while Jac tended to the pot of laksa broth bubbling on the stove.
In the laksa, we had the noodles, bean sprouts, fried tofu, chicken, fish balls, and green Chinese vegetables.
I placed lots of bean sprouts right at the bottom of the bowl, as well as on the very top. Jac pre-steamed chicken thighs, seasoned with salt, white pepper and soy sauce, then sliced them up and re-heated them in the laksa broth on the stove. We used frozen fish balls – we would have used fish cake (yee peng) but there was none available at the asian supermarket we got the ingredients from. We’ll definitely use the Chilliz laksa paste again.
9 Responses to “Laksa at home”
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November 11th, 2009 at 5:22 am
It looks so good, my mouth is watering. You take awesome pictures!
November 11th, 2009 at 5:27 am
That looks so hearty and delicious! :-) Gorgeous colors. I keep wanting to think those fish balls are potatoes; the Midwesterner in me. ;-) I’ll bet the aroma was terrific too! Yep, I can definitely picture myself digging into that.
November 11th, 2009 at 7:20 am
Hmmmmmmm, Looks really yummy. From which country is this? Looks so good. The color. I can smell it from my computer screen!
Keep bringing the pics! I enjoy your posts so much.
T. From Montreal
November 11th, 2009 at 10:09 am
This looks fantastic, like something from a restaurant! I love how you and Jac don’t simplify or cut corners when you’re making dinner!
November 11th, 2009 at 10:22 am
I think fishballs in laksa are great! I’ve developed an addiction to laksa yong tau foo since moving back (I did live there for quite a few years as a child) to Singapore.
Basically you go to the yong tau foo stall at the food court, pick all the yummy things you want – eggplant, kang-kong, stuffed tofu skin, tofu with fish paste, fishballs, hard boiled eggs… etc etc and you can pay 50cents more to have these yummy bits and pieces with laksa broth, and noodles! I like mine with yellow noodles. Very delish.
November 11th, 2009 at 3:35 pm
Chilliz makes the best paste for lazy-ass cooks like me! They’ve got everything! Try the prawn-mee one next. :)
November 11th, 2009 at 9:51 pm
OMG.
Jac is a god(dess)!
November 12th, 2009 at 12:50 am
I LOVE laska! Try Prima Taste next time – it comes in a box with extra sambal chilli. =)
November 12th, 2009 at 6:56 pm
oh this looks good.
have you tried the curry laksa at ipoh restaurant in myaree? if you haven’t you should. its yummy ! :)