Looking for an alternative to ramen that will transport you to a time and place when life was about celebrating richness rather than just getting by? This. Is. It. If you have the time and love to see it to completion. Laksa is a fiery, opulent soup that is as earthy as it is gravity defying. It’s commonly consumed in noodleries in Malaysia, Indonesia, and Singapore, though its roots extend back to 15th century Chinese voyageurs looking for a noodle as long as their travels (I may have made that up).
The recipe is rich and tangy and lends a broth that elevates the soul like standing on the side of the cliff and smelling the moss. I’d carve out 4 to 6 hours of your day for it, including shopping time. Yes it’s time intensive, but the good thing is that by the time you finish this recipe, you’ll be ready to take those compounding funds out of your Roth IRA and travel to SE Asia. Or if you prefer, just listen to me make it!
This recipe is adapted from a cookbook called, Appetites, which features tried and true calorie dense meals from Bourdain’s family kitchen. The book juxtaposes the art of combat with the art of rapturous eating. Carefully nestled amidst calorie dense, battle tested fare like Budae Jjigae (a Korean stew comprised of military rations) that sustained Bourdain and his family–Bourdain’s tribe is fond of jiu jitsu and the– this recipe for Kuching style Laksa hit me like the stand-alert stick found in places of meditation for when aspiring Buddhas get sleepy.
Inhaling the scents of toasted spices and chiles clears the sinuses and reveals the joy of taking time with your cooking, and yourself. Wait, can you smell in a blog? Interested in learning more about Laksa, check out this wikipedia page: https://g.co/kgs/RTDBY6