Made some Laksa last weekend. It was a really cold weekend and something soupy and spicy sounds seriously appealing! Made the paste myself, and simply put in whatever "seafoody" ingredients you want in the spicy seafood broth. I used prawns, sliced fried fish cake and some fish balls made in shapes of tofu, interesting huh...hehe.. I also added some fried tofu skins and of course, most importantly, laksa leaves as garnish and in the soup stock. Laksa Leaves is sometimes called Vietnamese Mint and it's a herb; finely chopped them and used them as such in this dish. This herb gives this dish its unique flavor and fragrance. It has a very distinct taste which is tough to explain, the best I can say it's that it gives a refreshing and "clean" flavor to any dish. To complete this superb one dish meal, add some spicy sambal on side to make it even spicier......Yyyyuuuuuuummmmyyyyy! And if anyone's interested in the recipe, you can always drop me a note...I'm just too lazy to post the entire recipe on this post.
On another note, I recieved some cookbooks for Valentine's!!! WHOOOO HOOOOO!!! Those were books on my wish list and I'm finally recieving them!!! Bad thing is that they haven't arrive, good thing is, they have been shipped and will be here in a few more days.....CAN'T WAIT!! Will blog on those wonderful books in a later post....ohhh...I'm getting the goosebumpbs thinking about them!!!
1 comment:
Hmmm...is laksa lemak the same as Singapore laksa? I have been missing this laksa but too lazy to make it. :P I used to have Dancing Chef laksa paste which I bought in S'pore last time when I was back, it was soooo good. Just add coconut milk, how easy can that be.
Looking forward to your new cookbooks post! :)
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