Vegetarianism! Seemingly, for whatever reasons maybe, is a big trend these days? Why, if you are asking me? I think we did speak about this before, but nevermind, sometimes its good I repeat myself like a parrot. Personally, I really don't have the answer, but I think for health reasons or reaching out to god. What about me? Me vegetarian? I am definitely not a vegetarian. Of course, into our food picture, the once a week being a vegetarian due to my other half-half. He believing in vegetarianism for his religious belief and I? Like what? No point rocking the marriage boat just because of a vegetarian meal right (Mee Siam Kuah Vegetarian, Maggi Goreng Mamak Vegetarian, Chinese Vegetable Noodle Soup, Vegetarian Chow Mein, Vegetarian Mee Hoon & Chinese Vegetarian Noodle Soup)? What's there to fuss about anyway? No point. I am the chef at home, and can you imagine cooking a vegetarian meal and then cooking a non for yourself? Duh!
Vegetarian Nyonya Laksa. Why specifically a Nyonya style? Maybe for utilizing and harnessing my Nyonya cooking skills? Which I have garnered bus loads (Nyonya Hot and Sour Noodles in Fish Soup & Nyonya Lam Mee). Tadaa! Vegetarian Nyonya Laksa by far is the across door to Nyonya Curry Laksa. The difference? Like I have tell you? This is the pure outstanding vegetarian version. Thick flavorul, aromatic and coconut milk laced curry generously soaking in rice noodles, garnished with my garden grown herbs. To make? Just make. Follow this recipe (Vegetarian Mee Hoon, Curry Mee Vegetarian, Mee Rojak Vegetarian & Mee Rebus Vegetarian).
For rempah/curry 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.