Hello everyone! To all my Muslim readers, Ramadan Mubarak! I hope the first day of Ramadan went smoothly for all of you. 🙂
Over the course of the next few weeks, I am going to share recipes that would be easy to prepare for Iftar, so that you do not have to spend a lot of time in the kitchen, especially if the weather is hot and sultry at your location. I also have a few recipes coming up for Eid, towards the end of Ramadan. They would include an easy oven lemang as well and that may honestly be life changing for you, if you are a lemang fan!
For now, let’s kickstart the Ramadan recipes with this Delicious Fried Laksa. Laksa is a very popular noodle dish in Malaysia and Singapore. Although there are quite a number of variations to this, the most popular version has to be the coconut milk one. Today I am doing a simple fried version. I have adapted the recipe so the taste remains pretty close to a laksa minus all the hard work. Less is always better during Ramadan so that we can dedicate our time to other things that are far more important. Of coz there are many ways to make this dish even better. For example, Using prawn heads to get the stock but we are actually looking to make a simpler version here and trust me, the flavors are still on point with this recipe.
You are free to use whichever laksa paste you prefer. A few popular brands would be dessa and asyura paste. The recipe is quite adaptable. Even though I used prawns and fishcake, feel free to add other ingredients you prefer. Fishballs would be good too!
Do give this Delicious Fried Laksa recipe a try people. It is a recipe that can be enjoyed by both adults and kids alike. You can fry a bigger batch and keep some for suhoor too. Oh, if you are looking at more ideas for Ramadan meals, do check out my post here.
- 15 dried chilies, cut to remove seeds and soak in hot water for 5 -10 minutes
- 1 large onion
- 5 garlic
- 3 tbsp laksa paste
- 300 prawns, shelled and deveined
- 200g fishcake, sliced
- 250ml coconut milk
- 1 lemongrass, bruised
- 800g laksa noodles
- 150g beansprouts
- A handful of laksa leaves
- Salt to season
- Cucumber, cut into strips
- Laksa leaves
- Hard-boiled eggs
- Heat 2 tbsp of oil in a pan/wok and sauté blended ingredients with lemongrass for about 10 minutes.
- Add laksa paste and sauté for another 5 minutes.
- Add prawns and cook for 2-3 minutes.
- Mix in the fishcake and fry for a minute. Pour in the coconut milk.
- Add the laksa noodles and season with salt.
- Once the noodles are well incorporated, add the beansprouts and cook for a further minute.
- Mix in the laksa leaves.
- Top with the garnishing and serve hot.