Homemade Laksa

Yesterday I  decided to make some Laksa at home.. I went on a quest for fresh Asian ingredients to make the perfect Laksa.

Laksa making is actually quite simple if you follow a few steps. The key is using the right ingredients, turning them into a paste and cooking it properlt to ensure maximum flavour.

Cooking your paste too quickly on a too hot of a flame will result in a burnt and bitter flavour. Not cooking the paste for long enough would give off a raw taste for the onions, spices etc which can be unpleasant.

You will need (makes 2 generous portions)

1 small chicken breast – sliced into thin pieces

about 8 prawn cutlets

handful of hokein noodles

handful of sliced green beans

4 tofu puffs (halved)

4 asian shallots or one small red onion

2 large cloves of garlic

2 tablespoons chopped ginger

1 red chilli (optional)

1 stalk lemong grass –  dry exterior removed and soft inside chopped

2 teaspoons prawn paste

2 heaped tablespoons coconut cream (Ayyam brand is excellent)

0.5 to 1 teaspoon Malaysian curry powder (I use Baba meat curry powder)

1 teaspoon sugar (optional to taste)

lemon wedges to serve

To make:

Blend onion/shallots/ginger/garlic/lemongrass/chilli to a fine paste.

Toast the prawn paste in a hot pan then add a few tablespoons of oil. Add paste and lower heat to medium. Stirfry the paste until fragrant and until the oil splits from the paste. If you find it is cooking too quickly add some water and allow to reduce. Add curry powder and stir for a minute.

Once paste is ready add one cup of water and allow to simmer for about 15 mins. Taste ans season well. The mix is ready when no rawness can be tasted.  Add coconut cream and mix well. Add more water to form a soup (about 1.5 cups). Add chicken and beans. Allow to cook, then add prawns and chopped tofu puffs. Finally add the hokein noodles when prawns are almost cooked.

Serve with a wedge of lemon. You can also garnish with spring onions, beanshoots and hardboiled egg.

I find it tastes better the next day.



Fish filled cabbage rolls

I was going through some of my old pics and came across one of a delicious seafood dish I made a few years back. It is super healthy, low in fat and ideal for the warmer weather.

You will need:

500 gms rockling fillets (or any other fish fillets of your liking)- finely minced with a knife or food processor

1 clove garlic (minced)

1 tablespoon minced ginger

salt and pepper to taste

splash of fish sauce (optional but adds nice flavour and saltiness)

finely chopped fresh corriander leaves (optional)

large cabbage leaves (blanched in hot water to soften)

To make:

mix all ingredients together (except the cabbage) and check the seasoning by cooking a small piece in a pan if unsure. Roll some of the fish mix in  part of the cabbage leaf you cut to desired size. Roll tightly and place the rolls in the steamer. Steam until fish is cooked (you can tell by gently pressing on the roll and seeing if it has firmed up)

Serve with some dipping sauce (this was a thai style chilli, ginger, lime and fish sauce dip) and enjoy!


Ginger-Snapper Meatballs and Vegie Noodle Stir-Fry

Needed an omega-3 boost in my diet.. so today was fish day!

You will need:

Approx 300 gms snapper fillets

Half a tablespoon minced ginger

One tablespoon corn starch

2 spring onions-chopped

One medium onion-sliced

Vegetables of your choice

Cooked egg- noodles (approx 300 gms)

Salt and pepper

Hoisin sauce (optional- approx 2 tablespoon)

Kecap manis (approx 2 tablespoons)

Chilli sauce (approx 1 tablespoon)

To make:

Finely chop the snapper to make a fine paste (you may also use a food processor). Mix in cornstarch, salt and pepper and ginger. Set aside

Shape into round balls (approx 4 cm) and fry in a few tablespoons of oil until golden.

Strain and set aside.

In the same pan add sliced onions and stir fry until they pick up a bit of colour. Add your veggies in the order of longest to cook to shortest to cook. Season well and add spring onions. Stir fry for a few seconds then add your sauces, noodles and fish balls. Stir fry for a few seconds until well combined and piping hot.

Easy, quick, healthy meal and very delicious!


  • These fishballs are delicious on their own or can be added to soups or curries.