Malaysian in origins, Laksa Lemak is one of my favourite comfort foods and the paste is easy to make at home and mush more fragrant than the store-bought varieties. Laksa can be served with a variety of traditional toppings like eggs, prawns, homemade fish balls, hard-boiled or perfectly soft-boiled eggs, shredded chicken and all sorts of greens.
For my first complete meal in the Royal Selangor Get Your Jelly On challenge , I present you my favourite dinner, lunch or even breakfast soup: Malaysian laksa lemak. You probably thought, how does one present laksa in a jelly cone – is it jellified? I considered it, but couldn’t quite visualise it… so I used the mould to give my vermicelli a fancy shape.
Rich in colour and fragrance the soup has a great depth of flavours that lingers on after every spoonful and all you want to do is dive in for another sip. I like my laksa spicy, I think it needs to be. And while I like a little extra lime juice in mine and often use wheat angel hair spaghetti instead of rice vermicelli or mee (egg noodles), I stick with the traditional fillings of prawns, tofu, shredded chicken, and sometimes hard or soft-boiled egg. I also like to add some steamed greens to the mix just to pad it out and make it more nutritious.
Since for me laksa lemak is a comfort food, I like to spend a little extra time in the kitchen to craft the paste from scratch, about 10 minutes extra. I find the flavours of this paste quite good and the level of spice which I like to be around 7/10 can be easily adjusted to cater for everyone. And then there is the lemak, or coconut milk, which lends the soup an exotic flavour, tones down the heat a little and makes the broth more voluminous.
My mouth is watering already, luckily I have some leftovers for breakfast!