Years go by.....

Another year has swept by.

Soon to celebrate my birthday I am left reflecting....

Flooded with thoughts.

Yesterday I sat in a moment.

Struck by the beauty.

The beauty of what I live with.

Five beautiful beings.

One beautiful husband.

I am so lucky.

So lucky to have what I do.

GOURMET GIRLFRIEND'S LAKSA
Laksa is one of those dishes that when you have for the first time it CHANGES your life. Opens your tastebuds to a whole new culinary adventure.
I LOVE it.  One of my fave comfort foods.
It takes me me back when Hubby & I were first going out and we would head to our fave little Asian restaurant- where we were such regulars that the owner would just nod his head knowing exactly what we had come for.
Here we are nearly 24 years later and I am still having Laksa with my best friend. We both LOVE it.  Most of the time I make it at home as it's super tricky to get out with our lot. 
It is another dish that changes according to what  I have available.  The basic mix is the same & then you add what you like.  Different every time.
It seems complicated when you see the list but it keeps in the fridge (or you could freeze single portions in zip-lock bags).
Last week someone opened my eyes to adding large chunks of Chargrilled Eggplant- oh me oh my- why have I never had that??!!! My fave veg and in laksa! I am so adding it next time!

WHAT YOU WILL NEED:
(Makes about 600ml of Laksa paste.)

FOR THE LAKSA PASTE:

• 4 tblspoon Belacan (Malaysian shrimp paste)
• 2 tablespoons Turmeric
• 2 teaspoons Coriander seeds (roasted & ground)
• 125g fresh lemongrass (2 stems) finely sliced
• 90g galangal or ginger
• 50g red chillies (about 4)
• 150g shallots (about 4)
• 10 garlic cloves
• 100g Macadamia nuts
• 2 cups of Canola oil

 Blend in a food processor till the ingredients are a fine paste. Add a little water if you need to.
Spoon into a sterilised jar and keep in the fridge.  Or put individual portions (you need about 8tspoons to make Laksa for 4) into the freezer in small ziplock bags.


 FOR THE LAKSA:

• 2 1/2 cups of Coconut milk
• 2 teaspoons Chiu Chow chilli oil
• 2  1/2 cups of chicken stock
• 4 teaspoons of fish sauce
• 3 teaspoons lime juice
• 300g egg noodles
• 150g rice vermicelli
• 12 fried tofu puffs 
• 150g char siu (recipe here or buy some at your local Chinese BBQ restaurant)
• 150g chicken, cut into strips
• a handful of fresh coriander
• a handful of vietnamese mint
• 2 small chillies sliced finely
• 4 teaspoon fried shallots (available at Asian grocer)
• 4 lime wedges
• 3 kaffir lime leaves sliced super fine
• 200g bean sprouts (washed well) 

N.B. You can add whatever meat, seafood or veg you like. Mix up your favourites.  If it is raw meat/seafood or veg that needs to be cooked add it just after you have fried off the paste and follow the recipe from there. 
Prepare noodles according to the instructions and keep warm while you prepare the soup.
In a large pan put 8 teaspoons of laksa paste and fry on a medium heat till fragrant ( I don't add any more oil as there is plenty in the paste already)- about 5 minutes.  Add the shredded kaffir lime & the chilli oil (optional) now.
Add chicken (and stir through- it doesn't need to cook fully as it will cook in the soup).
Add chicken stock and coconut milk and bring to a simmer & cook for 10 minutes. 
Add tofu puffs and let warm through. 

In each bowl serve equal portions of noodles and then add a large handful of washed bean sprouts.
Ladle soup to cover and add meat and tofu puffs to each serve.
Sprinkle very generously with fresh herbs and fried shallots.
Serve with a wedge of lime to squeeze over.

Sooooo good! 

Todays song...a fave of both mine & hubby's: