Thursday, 30 August 2012

Curry Laksa (Mi Kari Indonesia)

Egg noodles, vegetables and an array of shellfish immersed in mildly spicy, aromatic creamy coconut-y soup. Drooling yet?

Mi Kari (mee curry), curry laksa, Singapore laksa- however you prefer to call it, is a must try if you happen to be in Malaysia, Singapore or in British branches of HK Diner restaurants- they do this dish justice.

While the general flavour of the curry soup is likely to be vaguely similar in different restaurants, some regional variations are likely to be seen across Malaysia. The standard version may feature slices of chicken, fish ball*, fish cake*, and bean sprouts. PJ (Petaling Jaya, a city just outside Kuala Lumpur) mee curry contains the above, along with long beans and scalded cockles. The version I’m attempting is closer to what my local mee curry stall in Malaysia served as Mi Kari Indonesia. This is another dish that shouldn't be eaten when you’re wearing white!

200g egg noodles
6 fish ball, halved
6 slices of fish cake
6 small porous tofu, or 3 halved medium sized ones
6 medium-large raw prawns, shelled and de-veined
2 heads of pak choy
1 cup bean sprouts
2 stalks curry leaves
200 ml coconut milk
3 cups water
2 tablespoon coriander powder, try using a fine blend by curry powder producers rather than bottled spice makes
White pepper
1 boiled egg, peeled

Spice paste
¼ onion
2 cloves garlic
2 cm ginger
2 cm galangal
2-3 dried chillies, less f you want a milder curry
½ teaspoon belacan
1 cm turmeric root, alternatively, 1 teaspoon turmeric powder
1 stalk lemongrass

Blend the spice paste ingredients with 100 ml water until smooth in a blender. Saut√© the paste in 1½ tablespoon of oil over low heat for five minutes. When the paste looks drier and darker in colour, add the water and curry leaves and bring it to a boil. Boil the porous tofu, fish balls and fish cakes until they float. Drop the prawns into the boiling soup, followed by coconut milk. Bring to boil and remove it from heat.

Meanwhile, prepare the noodles, bean sprouts and pak choy by blanching. I simply place them in a metal colander (positioned over the kitchen sink) and pour boiling water over them, but you can drop them in a pot of boiling water and fish them out if you prefer.

Ladle the soup and its contents over the noodles and vegetables, garnish with half a boiled egg and enjoy. This recipe serves two.

* Starchy processed fish products. If you haven’t had them before, the closest approximation in describing them is ‘fish sausage’.

1 comment: