I Made Fake Laksa (2007-07-01)
I gave away some of the coconut milk but still left with a buttload of them. Whatelse to do besides curry? Then I remembered the yummy Laksa we had in Malaysia which had a coconut milkish soup, so I googled the recipe to make at home.
I found out the base flavoring in the Laksa soup is balacan (shrimp
paste) which I didn't have. I needed a lot of improvisation to
make this dish with the best substitutes I could find in my
kitchen. I had some chicken cubes from Vietnam for making a
lemongrass chicken dish. It has a bunch of seasonings in the
cubes commonly used in southeastern Asian cooking, so I thought I would use
that as my soup base.
I also used some Japanese yuzu chili paste to give the soup a tangy
flavor and some Korean chili jam to give it heat. I tasted the
stock and didn't think it was spicy
enough, so I added a spoonful of Lee Kum Kee chili sauce from Hong Kong
into the soup. With fresh garlic, onion and a bunch of typical
Laksa ingredients such as shrimps, tofu, bean sprouts, and chicken; the
stock turned out to be quite delicious and possibly nothing like the
real thing.
The addition of thick coconut milk sealed the deal and we had ourselves two giant bowls of multicultural FAKE Laksa.
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