A unique fusion of east and west, this rendition of a traditional Malaysian curry noodle features spaghetti noodles and coconut milk, which gives a creamier texture.
Let's start cooking!
Step 1 - Fry laksa paste with meat powder
In a deep large pan on medium-high heat, heat 125 ml vegetable oil and fry paste until fragrant.
Add in meat curry powder and fry until fragrant and oil begins to appear on the surface.
Step 2 - Cook the seafood
- Add in all flaked fish, dried fish, prawns, coconut milk, seafood stock, laksa leaves, 5 mint leaves, tamarind juice and desiccated coconut. Season to taste with salt and pepper.
Step 3 - Simmer gravy
- Simmer over low heat for 20 minutes until gravy thickens
Assemble and serve
Serve hot laksa gravy over cooked spaghetti, cucumber strips, bean sprouts, sliced long beans, finely chopped basil leaves and calamansi lime halves.