AST Lax-A-Past - 70g Tube

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I use this recipe time and time again with a few tweaks such as increasing the amount of each ingredient for more intensity in my laksa.

All have their fans, but my favourites are the rice sticks and glass noodles, both of which provide a chewier counterpoint to the rich, coconutty broth than soft egg noodles or delicate vermicelli. You can garnish laksa as much as you like, and each of the options I've listed below adds their own flavours and colours to the dish. I do add a cinnamon stick, star anise and kaffir lime leaf, I have them and my favourite laksa place in cairns uses them.Laksa leaves are hard to come by unless you have a south-east Asian grocers nearby (ask for hot or Vietnamese mint), so if you can’t find them, do as Yin suggests, and use mint and coriander instead. The Chilli Paste is made with more than just chilli and I’ve never come across a recipe for it so I made my own up. This recipe is a true winner and will undoubtedly satisfy any craving for a mouthwatering Laksa Lemak.

If using dried chiles, heat water to boiling and cover the peppers for 10 minutes to revive their texture. Best supermarket brand is Ayam Laksa paste available at Woolworths and Coles in Australia, but it is a bit sweeter than Por Kwan – balance it out with a bit more fish sauce or a squeeze of lime juice. So the coconut broth Laksa that is so wildly popular here in Australia is actually not widely available in Malaysia. Then it’s about the creaminess of coconut versus the acidity of lime and the freshness of sprouts and herbs, versus the toothiness of noodles. In a large dutch oven or heavy bottom pot, sauté the Laksa paste in a little oil for 2-3 minutes until fragrant, to release all the flavor.Divide the noodles between serving bowls, pour over the hot laksa and scatter with coriander leaves, if using. You can also add tamarind at this point, if you’d like to make it sourer as well as saltier and sweeter, but I prefer to serve it with fresh lime on the side, not least because it’s easier. And lastly, but certainly not least is the Chilli Paste that is always served on the side (at good Laksa joints!