Signature Curry Laksa Feast sambal-shiok
Signature Curry Laksa Feast sambal-shiok
Signature Curry Laksa Feast sambal-shiok
Signature Curry Laksa Feast sambal-shiok 14th January Signature
Signature Curry Laksa Feast sambal-shiok 14th January Vegan
Signature Curry Laksa Feast sambal-shiok
Signature Curry Laksa Feast sambal-shiok
Signature Curry Laksa Feast sambal-shiok
Signature Curry Laksa Feast sambal-shiok
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Signature Curry Laksa

Regular price
£27.00
Sale price
£27.00
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“Laksa is one of the most popular hawker-stall meals in Malaysia as it’s labour intensive” says Sambal Shiok founder Mandy Yin, “Malaysians tend to only cook it at home for special occasions due to it’s time-consuming method and lengthy ingredients list, especially if cooking the stock from scratch.”

Mandy explains that there are two main types of laksa: the sour Assam laksa from Penang and the coconut milk-based curry laksa from Peninsular Malaysia, Sarawak and Singapore. “My signature curry laksa is based on a campus- or kahwin-style laksa found in Malacca – a cross between Kuala Lumpur’s curry laksa and Penang’s fiery assam laksa, with a powerful shrimp base” she says.

For her signature curry laksa, she starts by making the rempah (spice paste) by soaking dried shrimp and dried chillies, then blitzing them with chopped onions, garlic, ginger, fresh red chilli and belachan – a fermented shrimp paste. Next, she adds oil and a blend of spices, then cooks the paste, before combining it with coconut cream, tamarind paste and coconut milk to make the broth. Towards the end of cooking, she adds rice noodles, marinated tofu, steamed chicken from local Maren Meats and prawns to the hot broth, before garnishing with green beans and beansprouts.

Mandy’s vegan curry laksa starts with the same base paste as the signature, only without the dried shrimp. To replicate the umami and acidic notes of the shrimp paste, Mandy uses a blend of white miso and tomato paste. The broth ingredients are then added, along with rice noodles and soft chunks of marinated tofu, roasted aubergine and chargrilled broccoli, before its garnished with green beans and beansprouts.

To enjoy alongside the laksa, sweet, rose-scented syrup is combined with milk and served over ice to create a refreshing, floral drink that cuts through the spice. At the restaurant, it’s prepared with rice milk, but any milk can be used at home.