This month, our little group is continuing the journey of exploring each others cuisines. Last month Alessio got us cooking Sicilian Eggplant Caponata, and this time, Pamela introduces us to Laksa which is traditional to Singapore which is where she comes from. When Pamela first suggested “Laksa” for this month’s challenge, I didn’t even know what it was! She told us that it was a dish popular in South East Asian countries, especially the Peranakan culture of Malaysia and Singapore.
Originally brought into Malaysia by the Chinese traders, Laksa has taken on so many variations in the multi-ethnic population of Malaysia and Singapore and also the rest of South East Asia.
Apparently, there are many different types of laksa, but what is common to all varieties of laksa is a broth, spice paste and noodles of some sort. The most well known varieties of laksa are the slightly sour tamarind based Assam Laksa and the Curry Laksa which has coconut milk. Being a South East Asian preparation, it is not surprising that this soup would be non-vegetarian all its versions with the addition of some form of fish or seafood.
Laksa, essentially a spicy noodle soup, is a very popular street food in Singapore and eaten either as a midday snack or for dinner. It turns out that the Laksa could have an Indian connection because that name supposedly comes from the Indian word “laksha” which means “a hundred thousand (as in 100, 000)”, signifying that no two are the same since so many different ingredients are used in it!
Another explanation is that it is a corruption of the Cantonese “La sha (pronounced latsa), meaning “spicy sand” referring to the sandy texture the sauce gets from the presence of ground dried prawns. One more story attributes the name to a similar sounding word in Hokkien which means “dirty” referring to the appearance of this noodle soup!
One of my favourite food and recipe reads is Yotam Ottolenghi’s weekly column, The New Vegetarian. I find it interesting when people, who are not vegetarian as a norm, interpret vegetarian cooking, especially in the Western world. Most of his recipes are unusual, inventive and also very “doable”. So when I found his vegetarian version of Laksa, I knew that that was what I was going to work with for this challenge.
I made some changes to his recipe, of course, as I didn’t have some of the ingredients. I used onion instead of shallots because they’re hard to come by in Goa. If you can find shallots, please use them as they have better flavour than onions.
No galangal here, so ginger it is for this Laksa. No lemongrass either, though I had a stash of some the dry stuff. While that’s good for tea, I think you need fresh lemongrass and I’m going to see if I can find some to grow in a pot. I added some Thai basil to the spice paste which I felt added to the Laksa.
I have seen Curry Laksa recipes using mint along with fresh coriander and basil. I decided to leave the mint out, because I have a feeling that Indian mint is stronger than Vietnamese mint (which is what seems to be used) and didn’t think it would do well here.
I added carrots to give the laksa some body, and kept my moong sprouts raw as I felt it added texture/ crunch to the soup. Curry powder, which is considered an Indian spice, is so foreign to us it is available only outside India! So I went with my own mix of spices here.
We do use thin rice noodles in my traditional cuisine, but I wasn’t sure we would like it in this soup so I chose to use thick wheat noodles. My daughter isn’t very fond of eggs though she loves meringues and egg noodles, so the choice of noodles was obvious for this Laksa. It seems tofu puffs are an integral part of Curry Laksa, but since I have no idea what those are, I went along with Yotam Ottolenghi’s suggestion to use deep fried flour coated tofu cubes.
While Laksa is a bit spicy for a soup, but not perhaps for Asian palates used to spice and fire, I kept my version a bit low on the spice. Instead, I chose to serve my Laksa with a spicy chilli sambal so that anyone who wanted more spice could choose to have it.