Name: Laksa lemak
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 1 tablespoon tamarind paste (or 2 tablespoons lime juice); 800 g fresh laksa noodles, or 300 g dried rice vermicelli noodles; 7 candlenuts or macadamia nuts (or 12 cashews); 1 red chilli, sliced; 5 spring onions (scallions), thinly sliced; 6 garlic cloves, chopped; 3 tablespoons serundeng; 7 tofu puffs or 1 block (300 g) extra-firm tofu, cubed; 1 teaspoon ground turmeric; 1 cup (180 g) baby sweetcorn, halved; 1½ cups (375 ml) coconut milk; 1½ cups (90 g) enoki or button mushrooms; ¼ cup (15 g) chopped coriander (cilantro); 1 cup (115 g) beansprouts; 1 tablespoon miso paste; 1 tablespoon coconut sugar (or grated palm sugar); 2.5 cm ginger or galangal, chopped; 4 cups (1 litre) vegetable stock; 2 lemon grass stalks, white parts only, chopped; 7 small shallots, chopped; 6 red chillies, deseeded and chopped; 2 limes, cut in half

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Lemak means ‘creamy’, here referring to the coconut milk that enriches the laksa and makes it meltingly smooth and velvety. If you cannot find traditional laksa noodles for this dish, you can use either rice vermicelli noodles, udon noodles, or even a mix of the two.

Ingredients

4 cups (1 litre) vegetable stock
1 tablespoon tamarind paste (or

Method

First make the laksa paste. Using a food processor or mortar and pestle, blitz or pound all the ingredients together until smooth.

Pour the stock into a large saucepan over medium heat, then add the tamarind paste, coconut sugar, serundeng and the laksa paste. Stir to mix well, bring to the boil and leave to cook for 5 minutes. Add the tofu puffs, sweetcorn and mushrooms. Cover and brin

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