OK so I am kind of shocked that it has taken me so long to post an Asian inspired recipe. Especially considering that I am half Malaysian and I make a lot of Asian food. Like a lot a lot. But you know what they say – better late than never!
So this dish is something I like to whip up when I’m starving and want dinner in a hurry. It is packed full of beautiful flavours and aromas. I always make mine quite hot but you can omit the chilli seeds to make a milder dish.
Laksa is a traditional Malay noodle soup dish. The exact recipe will tend to vary depending on what region of Malaysia you are in. It is often served with prawns or chicken and is the ultimate comfort food. It is fantastic for when you have a cold. There is nothing like hot chillies, garlic and ginger to blast away a blocked sinus!
Baked tofu is a fantastic way to jazz up traditional tofu. The marinade is very easy to make, and can be used to dress vegetables, tempeh, tofu or whatever takes your fancy!
Here is how you do it:
For the marinated tofu, you will need:
- 1 pack of firm tofu.
- 1 tbsp ketjap manis (thick, sweet, Indonesian soya sauce)
- 1 tbsp mikawa mirin (sweet rice wine)
- 1 tbsp peanut butter
- 1 tsp rendang curry paste
- Preheat the oven to gas mark 4.
- Carefully slice the tofu into little rectangles. Arrange on a baking parchment lined tray.
- Mix the ketchap manis, mirin, peanut butter and rendang paste. Pour and brush over the tofu. Bake for around 30 minutes. The aim is to slowly cook the tofu. Don’t be tempted to increase the heat as the marinade will burn.
- Whilst the tofu is cooking, move onto preparing the noodles.
For the laksa you will need:
- 1 tbsp sesame oil
- 4 spring onions (sliced)
- 3 cloves of garlic (minced)
- 2cm chunk of ginger (grated)
- Large chilli (sliced)
- 1 rib of celery (diced)
- 2 heaped tbsp rendang curry paste
- 2 nests of egg noodles
- 1 pack of bean sprouts
- Half a courgette (cut into strips)
- 1 carrot (cut into fine strips)
- Half a red pepper (finely sliced)
- 2 stock cubes
- 1 tsp turmeric
- 1 pint water
- 1 can of coconut milk
- 2 hard boiled eggs
- Optional toppings: black sesame seeds, nori seaweed flakes and red chilli flakes.
- In a wok heat the oil. Add most of the spring onion (keeping some for garnish), celery, garlic, ginger and chilli. Cook until softened but not burnt.
- Add the curry paste and turmeric and heat until fragrant.
- Pour in the coconut milk and add the carrot, pepper and courgette. Simmer for 5 minutes.
- Add noodle nests, stock cubes and water and simmer for ten minutes.
- Serve with a sprinkling of spring onion, a sliced boiled egg and the marinated tofu.
Happy Monday everyone!