Siamese Laksa Lemak

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(Updated Version)

I’ve traveled all over Thailand, from Hyathai to Chiang Mai and Chiang Rai, over the span of 10 years. It’s been an amazing journey of discovery. Along the way, I indulged in Thai cuisine, picking up cooking tips from every dish I tasted and experienced. My love for Thai food runs deep (THAI GREEN EGG CURRY) - so much so that I had already started cooking Thai dishes long before I set foot in the country.

 

Of course, there were a few hits and misses. Take the Siamese Laksa I had at a small Muslim Thai roadside eatery in Chiang Mai - not the best, to be honest. But hey, that’s part of traveling and tasting all kinds of food, right? It’s about discovering for yourself. And if the food doesn’t meet your expectations, it’s all part of the learning curve. No need to complain, sulk, or belittle the experience - because you can't always expect the best (CHIANG MAI & CHIANG RAI: AN ENRICHING TOUR).

On the flip side, I had some unforgettable dishes, from street food to dining at Siam Country Club Plantation in Pattaya. And let’s not forget the refreshing lemongrass drink in Chiang Rai (LEMONGRASS WELLNESS DRINK)- definitely worth mentioning.

Now, let’s move on to the recipes. Apart from the Siamese Laksa Lemak I’m sharing today, I’ve got another treat for you - my very own recipe for Vegetarian Curry Laksa, Thai Style. It’s a vegetarian twist on Thai Laksa, without compromising on those authentic Thai flavors. So here you go, a little bonus from Ms. Nava.

Siamese Laksa Lemak

Ingredients

For the Broth

8 pieces of kembung (small mackerel), gutted with heads left on

1 piece of dried tamarind

1 cup of thick coconut milk

1 tablespoon of fish sauce

1/2 cup of oil

Salt to taste

 

For the Laksa Paste

4 dried red chilies

2 fresh red chilies

1 lemongrass stalk

1/2 inch of roasted belacan or shrimp paste

4 candlenuts

1 inch of fresh turmeric

**Blend or process with some water to form a thick paste.

 

To Assemble (as needed)

Noodles (blanch to soften)

Thai basil leaves

Shredded kaffir lime or limau purut leaves

Pineapple cubes

Strips of cucumber

1 torch ginger bud (bunga kantan), thinly sliced

Red chilies or bird's eye chilies, thinly sliced

Method:

For the Stock

Simmer the fish in 1 liter of water until soft and tender.

Remove from heat, drain the stock, and set it aside.

Once the fish has cooled, remove the bones and flake it.

Add the fish flakes to the stock and set aside.

For the Laksa Gravy

Heat oil in a pan and fry the curry paste until aromatic and the oil separates.

Pour in the fish stock, add the dried tamarind, and season with fish sauce and salt.

Simmer over low heat until the broth starts to boil.

Pour in the coconut milk and simmer over low heat or warm up again before serving.

To Serve

Assemble the noodles in bowls with basil leaves, lime leaves, pineapple, cucumber, ginger bud, and chilies.

Pour the broth over the noodles and serve immediately.

Vegetarian Curry Laksa Thai Style

Ingredients

For the Stock

A few cabbage leaves

½ carrot

1 large red onion

Kaffir lime leaves (as needed)

Thai basil leaves (as needed)

10 cups water

Simmer these ingredients together over low heat to extract the stock.
Drain the ingredients, and set aside the stock.

For the Curry Laksa Paste

1 lemongrass stalk

Fresh red chilies (as needed)

Dried red chilies (as needed)

3-4 white parts of spring onions

1 tbsp coriander seeds

A splash of water
Blend into a thick, spicy curry laksa paste.

Other Ingredients

1 Chinese brinjal (sliced)

Noodles (I used mee hoon, blanched to soften)

Tofu pok (as needed)

Fresh mint leaves

Thai basil leaves

Calamansi lime

½ cup oil

Method

Heat oil in a pan and fry the curry laksa paste until aromatic and the oil separates.

Pour in the broth, add the brinjal slices, and simmer until the brinjal softens.

Season with salt to taste.

To Serve

Add the noodles to a bowl.

Top with tofu pok.

Ladle the fragrant curry laksa over the noodles.

Garnish with mint leaves and Thai basil.

Serve with calamansi lime for that zesty finish.