Laksa Lemak

Yesterday we had our first frost of the season. The snow might have come early morning as when i woke up, i was greeted with snow covered everything and it must be heavy and wet, cos it broke the trellis of my clematis. Well, this was expected and when it shopped snowing, time to shovel the driveway - what a chore? How i wish i was in Malaysia then? To compensate and soothe my homesickness for the tropics, i cooked this Laksa Lemak. I have not eaten this before and only knew about it when a May Leng, went home to Penang and send me a few packets. Thank you May Leng for introducing me to this Laksa. Without your kindness, i would never have known that Hup Loong has such a delicious product.

Ingredients:

1 packet thick vermicelli/mei fun/beehoon

Garnishings:

Mint
Sliced Onions
Sliced Pineapple
Slice Red Chilly/Pepper
Sliced cucumber
Sliced Kaffir lime leaves/daun kesum
Lime wedges
Sambal Belacan to kick up an extra knotch

Laksa Gravy:

1 packet Hup Loong Rempah Laksa Lemak
450 g ground onions - about 2 big onions
1 can sardine - oval shaped can
1 can funa flakes
15 tbsp/225 ml cooking oil
2 x 400 ml cans coconut milk
1200 ml water

Method:

Boil thick noodles in a large pot of water until soft. Drain and run through cold water to remove the starch. Drain well.

To prepare the gravy:

Fry the laksa lemak spices and ground onions with cooking oil. When the flavor is detected, add in the water and cook for 30 minutes.

Add in coconut milk , mashed sardines and tuna. Bring mixture back to the boil and adjust taste with salt and a dash of fish sauce. if desired, add in a little lime juice.

To assemble:

Put noodles at the bottom of a big bowl and spoon hot gravy over it. Top with all the garnishings and enjoy with sambal belacan and a squeeze from the lime wedge.





Serves