Vegetarian Laksa
May 01, 2016
The key to making a healthier version of dishes is substituting with tastes that create the same flavor combination. This recipe provides just the right combination of sweet, spicy and creamy. The spicy paste is similar to making a roux.
VEGETARIAN LAKSA
Rempah (Spice Paste):
1 thumb size piece of turmeric, peeled
5 slices of galangal, peeled
15 dried chillies, soaked in hot water to soften
5 macadamia nuts
1 tablespoon vegemite
1 ½ small onions, chopped
3 stalks lemongrass (just white part), chopped
1 tablespoon ground coriander
¼ cup miso paste
1 sheet nori, grated or crumbled
1 tablespoons sugar
salt to taste
4 cups coconut cream
2 cup coconut milk
6 cups water
2 stalks laksa leaves, sliced as thin as possible
GARNISHES:
large handful bean sprouts (blanched for 1 minute)
1 package tofu, sautéed
½ cucumber, sliced thinly
½ zucchini, grated
1 carrot, grated
½ broccoli , chopped (blanched for 2-3 minutes)
large handful mung bean noodles, puffed (see note)
crushed chilli flakes (optional)
Fresh laksa noodles
For the rempah (spicy paste): Place turmeric, galangal, softened chillies (discard water), macadamia nuts, vegemite, onions, lemongrass and coriander into a food processor and pulse until you have a paste. Add about 2 tablespoons coconut oil to a pan and add paste. Cook this for 30 minutes over low heat, stirring frequently. Make sure the mixture does not burn. Add miso paste (1 tablespoon at a time), nori, sugar, salt and laksa leaves. Add 1 cup water and 1 cup coconut milk (alternating each ¼ cup at a time). Stir well between each addition to make sure mixture is smooth. Cook over low heat for 15 minutes. Add remaining 1 cup coconut milk and remaining 5 cups water. Bring to a boil and simmer for 30 minutes. Add additional sugar (up to 1 tablespoon more) and salt to taste. Add coconut cream and stir to combine and heat through.
Meanwhile, sauté the tofu, chop vegetables and blanch bean sprouts and broccoli.
Cook noodles according to package directions.
Assembly: Place cooked noodles into individual serving bowls. Add laksa soup to fill about half the bowl. Add garnishes around the sides. Serve with additional crushed chilli flakes for added spice.
Note: Mung bean noodles, also called bean threads can be sourced at Marketplace. To puff mung bean noodles place in very hot coconut oil, noodles will puff in 2-3 seconds. Remove with slotted spoon. Oil must be very hot. These add flair to any Asian dish and taste great dipped in peanut sauce.
