Greg's curry laksa
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I've been working on Curry laksa for some time now, based on pre-packaged paste. I've tried two different kinds:

On 22 January 2017 I used “MARION'S KITCHEN” paste from ALDI, and on 16 February 2017 I tried Tean's Gourmet cooking paste. They turn out to be very similar.

In each case, the preparation came down to roughly the same thing. The packaging claims to be enough for four portions, but since I eat it alone, I have to spread it. So I make it in two steps: first process the entire package up to a point where I can keep it in the fridge, and (maybe later) use a quarter of it each time to complete the dish.

Here are the current recipes:

Part 1


quantity       ingredient       step
200 g       noodles       1
1 packet (200 g)       Laksa paste       2
      oil       2
150 g       coconut cream       3
200 g       fish, chicken, or both       3
1.5 l       water       3

MARION'S KITCHEN supplies the coconut cream; for Tean's you need to supply it separately.


  1. Boil noodles and separate into four parts.
  2. Fry paste for about a minute until it starts to smell good (“hingga naik baunya”).
  3. Add coconut cream and water. Bring to a boil, add meat and seafood. Simmer until cooked.

Part 2

This is done directly before serving.

quantity       ingredient       step
130 g       cooked noodles       1
40 g       fried dofu (about one cube)       2
65 g       bean sprouts       2
500 g       mixture from part 1       3
25 g       cooked prawns       4


  1. Put the noodles in a bowl. They may stick together, but that won't last long.
  2. Chop the dofu into slices. Put on top of the noodles with the prawns.
  3. Heat the laksa mixture and pour into the bowl.
  4. Put bean sprouts on top. Serve.

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