Laksa

A spicy coconut milk noodle soup of Peranakan origin with shrimp, tofu puffs, and laksa leaves.

Ingredients

• 400g whole mackerel
• 1 cup rice noodles
• a handful of sliced shallots
• 2 tsp crushed candlenuts
• 2 tbsp coconut oil
• 200g bean sprouts
• a handful of fresh cilantro, chopped
• sambal, to taste
• 400ml coconut milk
• 1 1/2 tsp tamarind paste
• a generous handful of cherry tomatoes
• a generous spoonful of kecap manis (sweet soy sauce)

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the sliced shallots and grated fresh ginger gently until soft and fragrant.

2. 2

   Stir in the palm sugar and crushed candlenuts, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the beef shin and shallots, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the beef shin is tender, about 30 mins.

6. 6

   Stir in the jasmine rice and continue simmering for a few minutes more, until heated through.

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