Laksa is food for the soul. It’s delicious – spicy and fragrant and packed full of goodness. I always feel so good after eating it! It’s messy, it’s true, but I think that adds to the value. Although, I did have to suffer through an afternoon at work recently with laksa all over my top having treated myself to one for lunch. My lunch partner, who shall remain nameless, was also drenched in laksa. I think we pulled it off. Looked like it should have been there! Erm, maybe not.
There are several types of laksa originating from Malaysia and Singapore. It’s essentially a spicy noodle soup, usually containing seafood, sometimes chicken. It’s hugely popular in Sydney which is where I came across it. There are many types, the ones I normally make (and haven’t blogged yet) are penang & singapore laksas – I’ll blog these soon. This one is a little different, fruity with the addition of tomatoes with a lovely sourness provided by the tamarind.
Laksa recipes seem fiddly and time consuming but they’re really worth it and not all that bad. The laksa spice pastes that are available in oriental shops are never the same as a homemade paste. I usually make double the amount so that I can make two meals from that one effort.
Enjoy and let me know how it works out for you. I am curious![Read more]
Or, for me, they’re pretend it’s summer rolls. It’s Saturday and I am sitting in my flat looking at the pouring rain. I can’t bring myself to go outside, it’s too grim. I need to make something to lift my spirits that doesn’t require leaving the house. Something vietnamese would be nice, it’s been a while since I’ve made any vietnamese food and it reminds me of a lovely holiday I spent in Sydney last year with two old friends. A quick stocktake reveals rice paper, bean sprouts, rice vermicelli, chillis, a green pepper, a very big avocado and some fresh herbs. So, vietnamese rice paper rolls it is. Or a twist on them at least.
These look really tricky, but really they’re very simple. Rolling them is a little fiddly and you may lose the first couple through practice but once you get the hang of it you’ll wonder what all the fuss was about! I usually make these with prawns. They’re perfect for lunch and great for a light evening snack. I don’t have prawns however, so I’m making a vegetarian version. I want to make a dip using the avocado so I’ve dug out a recipe from one of my favourite cookbooks – one of the Moosewood Cookbooks – Moosewood Restaurant New Classics. I bought my first Moosewood Cookbook (The Moosewood Cookbook) over 10 years ago now. I spent the summer in Dingle on the West Coast of Ireland and this was my culinary bible for the summer. It’s a vegetarian cookbook with very creative dishes which are quick, healthy & usually very easy. I have many of their cookbooks but the Moosewood Restaurant New Classics is one of my favourites. In it, the author, Mollie Katzen concentrates on vegetarian and seafood dishes cooked in their restaurant in Ithaca, NY. For this I chose the firey & healthy avocado and wasabi dressing.
This recipe is lactose free and coeliacs can eat this too as there’s no wheat. I didn’t add cucumber or carrot but if they were in my fridge I would have chopped them into matchstick shapes and added them. If you are inexperienced at rolling these use 2 rice paper wraps at a time as they won’t tear as easily. Otherwise use one. With one they look nicer and taste a little better I think. The dip is firey, I am a big wasabi fan.[Read more]