Looks Like A Laksa!
Spicy Pork Noodle Laksa
It's a wet and windy winter night, so what better than to head off to Singapore and enjoy a spicy heartwarming bowl of noodle soup?!
Laksa is an example of Peranakan cuisine. A melting pot of Malay and Chinese styles, Laksas come in many regional variants. This wonderful rich example of a Curry Laksa comes from Sophie Thompson via Great British Chefs. Curry Laksas contain coconut milk, unlike Asam Laksas. However, the use of fresh coriander as a garnish means this could almost be a Sarawak Laksa. And these are just three of the main Laksa groups!
We decided that we'd make as much of this wonderful dish from scratch and started with the peanut butter. Only requiring a teaspoon, we blitzed a tablespoon of roasted and salted shelled peanuts in a blender pot until smooth and creamy. Next came the noodles. Egg noodles are pasta and visa-versa, simply egg and flour. Make the dough, allowing one egg per person and leave to chill.
We cut our noodles thick, like a flat rice noodle, as that's how we like them. I know they look like tagliatelle, and if you put them in a nice mediterranean sauce they would be, but these are egg noodles. Keep up! Cook until 'al dente' and plunge into cold water.
The rest is easy, after a little prep. Gently fry garlic, chilli, ginger, (the holy trinity of Asian cooking) lemongrass and spring onions. Once softened add your protein. We used pork, but chicken and prawns is a classic. Next add coconut milk, chicken stock and lime juice (once squeezed add the lime peel to the pan). Finally stir in your homemade peanut butter, fish sauce, sugar, tumeric and tomato paste. Simmer for 10 minutes, add your noodles to warm though and serve.