Curry Laksa

This is another version of Laksa whereby some extra spices are used.Just as tasty .Try it out.

500 gm Yellow Noodles/Bee Hoon(Glass noodle))/Spaghetti
1 stalk lemon grass (bruised)

1 cup thick coconut milk
2 cup light Coconut Milk
1 cup water
10 nos Tofu Puffs (tofu pok)
1 sprigs Curry Leaves or daun salam
3 tsp Sugar (or more)
Salt to taste

To grind into a paste (combined)

3 stalks Lemon Grass (Trim of the bottom part.From there cut into 2 inches long.Discard the top part)
1" fresh Turmeric
4 candlenuts
½ in ginger
2 Bombay onion
1in galangal
6 dried Chillies(soak in water before using) ( You can add more if you want it spicier)
¾ tbsp coriander seeds
½ tsp cumin seeds

For Garnishing:
2 firm fried Tofu (sliced thinly)
10 Fish Balls/Chicken Balls
½ pc Fish Cake (sliced thinly)
1 cup or more Bean sprouts
2 eggs(beaten and make into omellete. Then cut thinly )
5/6 slices of cucumber (julienned)
chopped Spring Onions
2 calamansi limes (halve)

Grind into a paste the fresh turmeric , shallots, dried chillies ,ginger, lemon grass and other spices. Saute the paste with enough oil. This will take about 10-15 minutes until the oil floats up.Add in salt at this stage.Saute further for another 3-5 mins.
Add light and thick coconut milk.Add in sugar and the bruised lemon grass.Taste to check whether you need to add more salt.Add 1 cup water .
Lower the flame and simmer for 5-10 minutes.

Finally add in the tofu puffs and leave it to cook for a few minutes.
After about a minute ,you can turn off the flame and add curry leaves.
Note: This gravy should be hot when served. So before serving heat up the gravy.The hot gravy poured will cook slightly the fish cakes.

Separately, blanch the noodles/vermicelli/spaghetti with the bean sprout in rapid boiling water for a about a few seconds and sieve in running tap water before serving in a bowl.

To serve, assemble individual portions of noodles/bean sprouts in a bowl, top with fried tofu and fish cakes Scoop enough gravy and pour on top. Garnish with cucumber,fried shallots and chopped spring onions.Place some finely sliced fried eggs and calamansi lime at the side of the dish.Serve it hot. (Do not substitute dried chillies and fresh turmeric with chilli powder or turmeric powder. For those you cannot get tofu pok use shredded boneless chicken).You can vary on the garnishing ingredients as you like.

Note: some noodles may turn red in color once the gravy is poured into it , this may occur due to the presence of boric acid in yellow noodles when mixed with turmeric powder or fresh turmeric, you can use bee hoon / rice vermicelli instead.

The above recipe is my contribution to the event Think Spice-Think Turmeric Nov 2009 started by Sunita and at present hosted by Bengali Cuisine