Mee tai bak - laksa

Ingredients:

• Seafood and Protein:

  • 12-15 medium/large prawns

  • 150-200 grams boneless chicken cubes (optional)

  • Additional options: fish balls, scallops, firm-flesh fish, clams, mussels

• Noodles:

  • 200 grams Mee Tai Bak

• Broth and Seasoning:

  • 250-300 ml coconut cream (adjust to desired consistency)

  • 1-2 tablespoons Thai fish sauce (e.g., Knife Brand)

  • 1 tablespoon lime juice (adjust to taste)

  • 1-2 teaspoons brown sugar or palm sugar (to taste)

• Vegetables and Garnishes:

  • 1 bunch bok choy, chopped roughly

  • 1 packet fried tofu puffs, cut into halves (or fry your own firm tofu into medium cubes)

• For 'Short-Cut' Laksa Paste:

  • 100-130 grams store-bought laksa paste

  • 5 shallots

  • 5 large cloves garlic

  • 5 cm piece of ginger

  • 1 long mild red chili

  • ½ teaspoon dried prawns (more if you like a stronger flavor)

Method:

1. Prepare the Prawns:

   • Clean and devein the prawns, reserving the shells.

2. Make Fragrant Oil:

   • Heat oil in a small saucepan.

   • Add the reserved prawn shells and fry for 1-2 minutes until they turn red and emit a pleasant aroma.

   • Strain the oil through a metal sieve and discard the shells.

   • Reserve this fragrant oil for frying the laksa paste.

3. Prepare the Laksa Paste:

   • If using the short-cut paste:

     • Blend the mild red chili, shallots, garlic, ginger, and dried prawns into a smooth paste.

     • Set this paste aside separately from the store-bought laksa paste.

4. Blanch/Cook the Noodles and Proteins:

   • Bring a pot of water to a boil.

   • Add the noodles and cook for 2-4 minutes until tender. Remove with a slotted strainer.

   • To the same boiling water, add the prawns and poach for 2-3 minutes until just tender and cooked through. Remove from the broth.

   • If adding chicken, season the broth with a little salt and pepper, add the chicken, and cook until tender. Remove.

   • Set the cooked noodles, prawns, and chicken (and any other cooked seafood) aside, covered.

5. Prepare the Laksa Broth:

   • Heat the reserved fragrant oil in a wide nonstick wok.

   • Add the freshly ground spice blend (if using) and fry for 1 minute until the oil separates.

   • Then add the store-bought laksa paste. Stir continuously until the paste is cooked and moves together in one homogeneous mass, about 1-2 minutes on low flame.

   • Add about 2½ cups of water or stock and bring to a boil.

   • Add the coconut cream and simmer. Adjust the consistency with more water or cream as needed.

   • Add fried tofu puffs, fish sauce, lime juice, and sugar to season the broth.

   • When the taste is adjusted and the curried broth is cooked to the desired thickness, add the bok choy. Cook for only 30 seconds more. Remove from heat.

6. Assemble the Laksa:

   • Place cooked noodles into the bottom of each bowl.

   • Place the cooked prawns, chicken, and any other seafood over the noodles.

   • Pour over as much of the curried broth as desired.

   • Top with boiled egg halves, green herbs, bean sprouts, and crispy fried shallots.

   • Serve hot, optionally with chili sambal on the side.

Notes:

• You can always add more water or coconut cream to make more broth. Season with fish sauce, lime, and salt as needed.

• Some may prefer a stronger flavor of belachan and dried shrimp; feel free to add more to the paste.

• Key ingredients: prawns, chicken, noodles, coconut cream, spices, shallots, garlic, ginger, chili, herbs.

  
  

For more detailed guide, you can click here. (recipe)