We spent the weekend in the New Forest with friends. It was nice, and the first remotely sunny day or so in about a month. Chilly, of course, but not frigid like recent days have been. There were ponies and donkeys and hot stews and bacon rolls. Was very acceptable.
Here is the dog, posing in the window. Shameless.
Anyway, the title is right, here be a guest post. I woke up last Friday to an email from my youngest sister, detailing her forays into Laksa. I bloody love Laksa, and hers looks a treat. I have to admit to not trawling Asian supermarkets here in the UK as much as I did back home in Oz. Asian food back home is the best. I miss it.
So, give this a go. And thanks be to Y, for her timely donation to this blog which has, incidentally, passed its year anniversary with barely a snigger. I am sure I was supposed to make a song and dance about it, but typically will have been complaining about something or other at the time and totally missed it all.
PS: Y is YEARS younger than me, so she can get away with cool yoof-speak in a way that, if I tried, would only lead to laughter and eventual assault. Enjoy.
Y’s Prawn Laksa
Was making a laksa today for my mates n I thought I’d try my hand at sending you the info – not very good at this bloggy stuff however I make up for it in the laksa stakes so here goes I guess.
Heat the oil over a low heat and cook the amazing paste for 5 mins – stir it so it doesn’t burn or stick and generally love it up in the pan and sniff its amazingness!
Add the remaining stock, bring to the boil. Reduce the heat and allow to simmer till the liquid reduces slightly – takes about 15 mins. I watched snippets of Dr. Phil and Sun, Sex and Suspicious Parents during this time and was fairly eager to return to the pan.
Add the lime leaves, coconut cream, lime juice , fish sauce and palm sugar n simmer for another 5 mins.
Have a little taste and adjust your sweet, hot, sour, salty balance if need be. Then add the prawns. Simmer for 2 mins.
Meanwhile boil the jug and soak your vermicelli/egg noodles in boiling water for 5 mins or until soft. Drain and divide amongst your bowls. Top with most of the sprouts, some of those Asian greens ….
… then ladle over the steaming soup. Top each bowl with tofu, mint, coriander and a few more sprouts and finish with a lime cheek on the side.