Here is a version of this popular south east Asian dish from one of its best exponents in the territory. Abell Ong has provided us with his mother’s recipe for seafood laksa, a dish that has evolved through the cross cultural melding of Chinese, Malay and Indian cuisines in what might be described as an example of Asian “fusion food”. Whilst a little care in sourcing produce and preparation is needed, the actual cooking technique is relatively straightforward, and should produce a good result without being over-complicated.
MethodIn a wok, heat oil and brown onions and garlic on high heat. Add the rest of the Paste ingredients and slowly brown them over a medium heat, stirring from time to time, until oil rises to the surface. Remove ingedients and blend them to a paste. Place back into the wok, add chicken stock to the paste and bring to the boil. Add coconut cream. Add seafood and cook until tender. Divide softened noodles among bowls. Top with bean sprouts and seafood. Pour over hot broth and serve with fresh coriander lemon slices and sambal chilli (optional). *Substitute macadamia nuts for candlenuts if unavailable |
IngredientsMain – serves 4 100g king prawns (peeled and de-veined)
50g squid (sliced)
8 half shell mussels (2 per serve)
50g white fish fillets (sliced)
50g baby octopus
2 litres chicken stock
500ml coconut cream
300g dried vermicelli noodles
(softened in warm water)
150g fresh bean shoots
1 bunch fresh coriander leaves
lemon slices
sambal chilli (if extra heat desired) PASTE
100ml cottonseed oil
2 large brown onions (sliced)
half a head of garlic (chopped)
50g red curry paste
50g curry powder
5 dried chillies
1 tbsp belacan (shrimp paste)
2 tsp turmeric
2 candlenuts* (crushed)
1 tbs roasted coriander powder
1 stalk lemongrass, white stem portion crushed
1 tbs sugar
1 tbs salt
fresh coriander roots recipe Abell Ong
photo Alex Tricolas |
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