While I can't entirely say that I love rainy days, there's just something so relaxing about this so called 'bed weather' that I often find myself cravi ng for anything hot, rich and comforting. And nothing spells more comforting than a bowl of laksa.
My love affair with laksa started a few years ago, and since then this affair has transformed into a deadly addiction. Originating from the Peranakan cuisine, this dish has gained recognition and popularity, not only in Asian countries like Thailand and Singapore, but also around the world. It's no surprise, considering the dish's bold flavor profile.
- Cooking oil
- 1 block of firm tofu, diced
- 4 cloves of garlic, diced
- 2-3 pieces of shrimp, or your choice of seafood
- 1 pack Prima Taste Laksa La Mian
- 300 ml of water
- 200 ml of coconut milk
- In a medium sized pan, heat the cooking oil and cook the diced tofu until browned
- Strain and place cooked tofu on paper towels to absorb excess oil
- Using the same pan, remove excess cooking oil and saute the garlic
- Add the shrimp and cook for about 2-3 minutes on each side, or until pink. Set aside
- Boil 300ml of water in a pot and cook the noodle pack according to package instructions
- Pour the coconut milk before noodles are thoroughly cooked and stir occasionally
- Place noodles in a serving bowl, add the tofu on the side and shrimp on top. Best served piping hot!
Yield: 1-2 servings
This recipe is easy yet super tasty, filling and nourishing. You can also add bean sprouts, veggies, boiled egg and other noodles toppings that tickle your fancy. Isn't it fantastic how versatile laksa is? What's your go-to comfort food while enjoying the rainy season? See you on my next pig out session!
Your pig out buddy,