I’ve been meaning to get this recipe up online for a over a week or so. Sorry for the delay. If you’ve followed me on social media, you would know that I’ve been cooking A LOT during quarantine. I usually hate cooking the mundane. You know those every day of the week, same old, same old things just to have someone not appreciate your cooking… yeah. Those.
If you’re not following me on Instagram, you can check it using the links to the right of the blog, or here. This is where i post most of my foodie pictures. As some of you will also know, i enjoy travelling and enjoying ALL THE FOOD AND WINE! It’s one of my other passions, other than writing. And whilst i would create a new instagram account or a seperate foodie blog from my author ones, i just don’t have time to manage them all, let alone my author ones.
So, i want you to know that i am a passionate foodie and wine lover, as well as author and animal lover and i want this to become a part of my brand. After all, it IS listed on my Instagram profile.
Anyway back to my cooking.
But i have actually enjoyed cooking lately.
Weird, i know. I don’t know why. i can’t explain it.
I have actually been REALLY BUSY during quarantine lockdown. Working on several novels, doing two author business- type online courses, and finally getting around to building the little 3D cat puzzle my work colleague gave me. Not finished yet. As i said, REALLY BUSY!
So, without further ado, here is my now famous laksa recipe! lol.
1 or 2 onions diced
1 chilli or chilli paste (1 Tsp, or more depending on heat preference)
1 ginger, grated.
2-3 garlic cloves
Thai or Malaysian laksa stock (1 -2 cups)
Noodles (rice noodles or udon noodles)
Vegetables (I used carrots and leek.)
Boiling water (1/2 cup – 1 cup)
1. Heat oil in pan or oven proof dish. I use a casserole dish. You can also use a slow cooker for this. But as we were making it for lunch, we wanted it done faster.
2. Sautee the onions first until a bit brown, but not completely soft and brown.
3. Add any vegetables you like. I like carrots and leek, or bok choi. You can use anything here really. It’s all up to you.
4. Add 1 – 2 cups of Thai stock. (or Malaysian laksa stock. both found in the asian cooking aisle of supermarket). I find the Malaysian one has better, fuller flavour.
Add chilli or chilli paste. You can add more or less depending on how hot you like it.
5. Add wok ready noodles. I like to use rice noodles because they have the right soup consistency. But Udon work too. Rinse the noodles briefly first in hot water to loosen. But this step isn’t necessary as it will loosen in the soup broth as it heats.
6. Add the soup dumplings. Most asian parts of the supermarket will have these. I found them in Aldi. I love the pork ones, but they have others.
7. Add extra boiling water to dilute a bit and add more liquid to the soup. This is again depending on your heat preference.
8. Bring to boil and put lid to cover for about 10 to 15 mins.
Stir and keep checking flavour level. Add more water or chilli if needed. I also like to add a bit of coriander to the soup for added flavour.
9. Serve in large bowls with a bit of coriander to garnish.