Then of course, you must, yes, you must I insist, you must take a look at the various laksa recipes I have shared before (Curry Mee Vegetarian, Laksam Noodle, Asam Laksa Lemak, Thai Laksa & Instant Curry Laksa). Alright. So far so good I suppose to sum up laksa - an absolute Malaysian wholesome one bowl dish. Today, I bring you a vegetarian version (Mee Rojak Vegetarian, Mee Rebus Vegetarian & Mee Siam Kuah Vegetarian) - spectacularly fab with its spicy, creamy and aromatic flavors.
For the gravy paste
1/2 inch fresh turmeric/kunyit
1/2 inch galangal/lengkuas
5 fresh red chillies (or as needed)
4 dried red chillies (or as needed)
**Pulse/blend with some water for a thick paste
2 to 3 cups vegetable stock
1 Chinese brinjal (cut into two and slice)
1 packet tofu pok (sliced)
1 cup thick coconut milk
Some mint leaves (for garnishing)
Some basil leaves (for garnishing)
Mee Hoon (or any type of noodles) - blanch to soften
1/4 cup oil
Salt to taste
Fry gravy paste over low heat till aromatic and oil splits.
Pour 2 cups of stock (or more for more gravy) and brinjal.
Simmer and cook to soften brinjal.
Meanwhile, assemble noodles with mint leaves and basil leaves.
Pour gravy over and serve immediately.