CURRY LAKSA WITH BABY AUBERGINES AND TOFU

CURRY LAKSA WITH BABY AUBERGINES AND TOFU

Today I met up with friends for lunch. They chose Wagamama, a pan Asian noodle place. I have eaten there a few times so had no worries.

First the waiter forgot my miso soup and pickles, he just brought my main dish straight away. I started to eat it and after getting through about a third I discovered an alien (to me) food. OK I admit I first thought this was an oyster mushroom but at a closer look I recognized from my distant memory this was indeed a good sized piece of chicken.

I returned the dish, expressing my disgust. They apologised and quickly made a new portion of my noodles. They also finally brought my (luke warm) miso soup and even offered a free dessert. I ended up paying only for my fresh blueberry apple and ginger juice. Still I felt disappointed.

Everybody makes mistakes we are only humans. However if this was a peanut in a dish of somebody who has severe nut allergy or some breadcrumbs in a coeliacs dinner we would call it serious. This could be a life and death situation. Of course I won’t suffer an anaphylactic shock should I put this piece of chicken in my mouth. I just like to receive what I ordered, I have a reason (actually reasons) why I am a veggie and I would like eateries to be more respectful. Not so long ago at Yo Sushi I saw a piece of breaded tofu being sliced on the same chopping board with the same knife as the breaded chicken. Is it carelessness or ignorance? Attention to detail makes a big difference.

no chicken in these noodles :)
laksa-thing

CURRY LAKSA WITH BABY AUBERGINES AND TOFU
This is my take on laksa. It is a lot thicker than laksa should be, but that can be remedied by adding a bit more water. Thicker sauce makes it very comforting and thats how I like it.

I was cautious and added just one chilli pepper but regretted it later, it could have done with at least 2. Of course it depends on the type of chillies you have and your "heat resistance".

serves 4

laksa paste
laksa-thing-paste

ingredients:
paste
1/2cup macadamia nuts
2 stalks of lemongrass, outer leaves peeled, coarsely chopped
1-3 red chillies, coarsely chopped
3 cloves of garlic, coarsely cut
1 bunch of coriander (about 2 cups)
1 inch of fresh turmeric root (or 1 tsp dried turmeric), peeled and sliced
1 inch ginger rood or galangal, peeled and sliced
2 large banana shallots

16-20 baby aubergines
1 1/2 tbs rapeseed or coconut oil
250g (9-100z) firm tofu, cut into bite size pieces
1 tin coconut milk
500ml (2 cups) of water
1 Tbs tamari
1 tsp coconut nectar sugar
10 kafir lime leaves
1-2 limes
fresh coriander for garnish
1 red chilli
250g (9oz) rice noodles,medium thickness.

baby aubergines

baby-aubergines-


  1. First make the paste. Place all the ingredients into a blender or a food processor. Blend to a coarse paste. You will have to stop and scrape the sides few times. Set aside.
  2. Cut of the stalks of the baby aubergines, halve them and place into a roasting dish. Add 1 tbs of oil and mix well. If using coconut oil you should melt it first. Roast the aubergine in a 200C oven for 20 minutes.
  3. In a large wok heat the remaining 1/2tbs of oil. Add all the paste and cook gently for 2 minutes.
  4. Next add the coconut milk, water, tamari sauce, coconut sugar, kafir lime leaves and simmer for 10 minutes.
  5. Meanwhile prepare the noodles. Soak them in just boiled water for 10minutes. Drain and rinse with cold water.
  6. Next add the roasted aubergines, and tofu into the wok. Simmer for 5-10 minutes.
  7. Add the rice noodles into the wok and let just heat through.
  8. Add lime juice and salt to taste.
  9. Serve topped with coriander and sliced chillies and some lime wedges.

0 Comments