Laksa is a Malaysian dish that is a favourite to many. The combination of coconut cream, coriander, fish sauce and lemongrass makes this a delicious and punchy meal.
Ingredients
| 1 stem | Lemongrass, peeled and sliced finely |
| 1 Tbsp | Peanut oil |
| 2 | Red chillies |
| 1 | Onion, peeled and finely diced |
| 2 cloves | Garlic, peeled and finely diced |
| 1 Tbsp | Tamarind paste |
| 1 tsp | Ground turmeric |
| 2 tsp | Palm sugar |
| 2 tsp | Fish sauce |
| 1 can | Coconut cream, 200 g (Main) |
| 1 | Salt, to taste |
| 1 Tbsp | Vegetable oil |
| 400 g | Hokkien noodles (Main) |
| 300 g | Beef scotch fillets, or sirloin (Main) |
| 2 Tbsp | Toasted coconut |
| 1 | Fresh coriander, and mint to serve |
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Directions
- To make the sauce, heat a pan, then add the oil. Finely chop the chillies with the lemongrass and add.
- Finely dice the onion with the garlic and ginger, add and cook over a gentle heat until soft and golden.
- Add the tamarind, tumeric, fish sauce, palm sugar and salt to taste. Add the coconut cream and let simmer gently.
- Put a large saucepan of salted water on to boil. When boiling, add the noodles and cook until tender then drain and mix with the laksa sauce.
- Warm bowls in the oven while heating a frying pan. Add the oil then the beef. Cook for 4 minutes per side then let rest for 5 minutes before slicing thinly.
- Serve the noodles with the sliced beef. Spoon a generous amount of the laksa over and top with toasted coconut and plenty of fresh coriander and mint.
