Tean's Gourmet Curry Laksa

A good friend of mine owns this forum called myBuddies which was set up for all Malaysians living overseas to get together and share information and build friendship. I was given the honor by Ray to be a myBuddies chef. No, Im not a "real" chef... wish I could be, I'm just am amateur cook who seems to get any food I cook tasting good, if not great, 98% of the time :) My role as a myBuddies chef is to post about any food that I cook, and include the recipes and pictures to go along.

I was helping Ray promote Tean's Gourmet instant paste on his forum until I got busy with setting up my own blog. Sorry Ray:( Ray owns this online store called my Taste of Asia and he sells many Malaysian brand instant food stuff to Msians overseas. One of the most sellable and most talk about product is Tean's Gourmet (known as Delimas overseas) Curry Laksa.

I finally found the time to try it out yesterday ! Have been keeping the packets since last year. Reason being I couldnt cook it coz sunny boy doesnt eat spicy food yet, and I would have to cook something else just for him.

If you want a great tasting and easy to prepare curry laksa, this is it. But since I wasnt in such a hurry, I decided to make things more complicated. I used chicken stock to replace the water, and I used freshly juiced coconut milk instead of the box or canned ones.

Here's my version of Tean's Gourmet Curry Laksa:
two different packaging but tastes exactly the same



I used dessicated coconut from 1 whole coconut. Add about 1/2 cup water and strain out the juice. This yields 1cup coconut juice/milk.

I love cockles!

Bloody & juicy. A must have in curry laksas

the curry paste and some ready made fried tofu

Bought this months ago frm pasar malam. This beehoon (vermillice) is made from corn. Doesnt taste corn at all.

these are what I will have in my curry laksa:- chicken meat, cabbage, prawns, meatballs, vege balls, fried beancurds, semi-cooked cockles (blanch in hot water for a minute)

hard-boiled eggs, and mee-hoon & mee

boil chicken stock with paste then add in coconut milk and tofu

How to Do It:
1) Bring 900-1000ml of home made chicken stock to a boil (I make and freeze chicken stock for later use). Will definitely make your soup tastier.
2) Add in the curry paste. Stir to mix.
3) Pour in the coconut milk and add the fried tofu.
4) Let boil then lower the fire to simmer for a few minutes. You do not need to add any salt or sugar. The taste is just right.

Now get ready your bowls. Blanch the mee-hoon and mee in boiling water, strain and divide them into bowls.

If you are eating everything at once, you may add into the soup the chicken meat, prawns, cabbage, and meatballs now. Once everything's cooked, ladle some soup and fillings onto the mee-hoon-mee.

Lastly top with hard-boiled egg(s) and bury the semi-cooked cockles into the soup (so that when you eat them, they will be cooked by then).

there you have it! A very filling bowl of curry laksa, all done under 15mins.

sunny boy did not get to eat the curry laksa coz it's quite spicy. I made him some anchovy soup nooodles instead. He enjoyed it too.