There is no love sincerer than the love of food
~ Geoffrey Neighor
Rachel gave us a box of Laksa paste and premixes which they brought for us all the way from Singapore. This was what is rightfully called Laksa Lemak because there are many varieties of Laksa. This version of Laksa is of Peranakan origin, that is, born of the intermarriage of Chinese and Malay cultures.
Laksa lemak, also known as nonya laksa, is a type of laksa served in a rich coconut gravy. The presence of the coconut cream (the pressed “milk” of the grated flesh of a fresh coconut) which adds a distinctive richness to the dish. Laksa is traditionally garnished with laksa leaf, also known as Vietnamese coriander or Vietnamese mint.
Here are the ingredients we use to prepare the Laksa for lunch.
The Laksa can be used to make two-three servings.
To serve, Suanne added the Sambal chilli which gives the dish the spicyness and the dried Laksa Leaves. The Cilantro is added for garnishing.