Laksa is known to be tedious to prepare. The key to a great laksa is in the gravy, which is made up of a medley of spices and aromatics, blended into a paste. In the olden days, they use the mortar and pestle to crush and grind the ingredients, but now with new technology and kitchen gadgets like the food processor, less effort is required. Here’s the recipe for the spice paste as well as a laksa leaf-infused noodle that you can make at home from scratch, for modern day homecooks like myself.
Scroll to the bottom for the dry stir-fry version. Continue reading
If you have been following me on Instagram, you are probably aware that I’ve been experimenting a lot with the Philips Noodle Maker since a few months ago. I started with the simple “egg, water and flour” noodle and whipped up many successful noodle dishes from this one simple type of noodle – many of which inspired from local hawker fare, and some are personal tweaks from the recipe book that came with the Philips Noodle Maker – but I never felt extremely proud of any of my creations and neither will I claim credit for the wonderful recipes that the recipe books have provided. The dish of black sesame noodles with peanut sauce is one of my most satisfying creations.
Here’s a simple but nutritionally balanced noodle dish comprising meat and vegetables, inspired by Dan Dan Noodles. The egg noodles are homemade using the trusty Philips Advance Collection Noodle Maker, comprising of just plain flour, water and egg. Many homemakers are turning to making their own pasta and noodles from scratch for health reasons, and Philips has made it so easy for all of us. I’ll be sharing more recipes that highlight the versatility of the noodle maker in upcoming posts, but first, this is one recipe that I always stick to for a quick and delicious meal.