Michelle, I have been looking for a Sarawak Laksa recipe that didn't require a ton of ingredients and am glad that I came across your recipe!

Once you have made the laksa curry paste, you are one step closer to a bowl of creamy Malaysian Beef Laksa Curry Noodle Soup! While the recipe itself was easy and fast, I needed about 3 hours in H Mart to find all of the ingredients.Malaysian chef Norman Musa uses sweeter aromatics such as star anise and cinnamon along with the coriander seeds and turmeric found in Tan’s version, as well as that from Mandy Yin, the Kuala-Lumpur-born chef at my favourite laksa joint, north London’s Sambal Shiok. View image in fullscreen Norman Musa uses sweeter aromatics such as star anise and cinnamon, along with the coriander seeds and turmeric. Ideally leave for at least 24 hours in the fridge for the fried paste to develop maximum flavour before using it to make the broth.

Assemble Laksa Soup and Serve : In four serving bowls, add serving of cooked noodles, ladle soup on top dividing equally. Indonesian Cabe Merah peppers are used in traditional Laksa pastes, but they can be challenging to find. It has more depth of flavour than other brands, the proper Malaysian “funk” that is so addictive about Laksa. The Nonya Sambal Chilli (Glory Brand) provided a spicy kick that beautifully complemented the richness of the coconut milk.I had plenty of leftover broth and thought why not use this miraculous dreamy stuff on something else! The only near the tofu puffs thing I could find was labeled “fried tofu” (not “puffs” and they didn’t seem to be right.

Every so often I’ll give them a bottle of the Laksa Paste jar and say, compare the two and let me know.In a food processor, combine chile mixture, spice mixture, lemongrass, cashews, galangal, tamari, shrimp paste and tamarind; process until finely chopped. I’m surprised that there is no one standard noodle used for laksa: egg noodles, rice sticks, vermicelli and glass noodles all feature in the recipes I try.