Fry the onions for 5 minutes, add the garlic, fry 1 minute more. Add the cabbage, stir fry 5 minutes. Add broccoli, soy sauce, ginger root and vinegar, stir fry 5 minutes more, finally add the cashew nuts. Serve with white rice.

Fry prawns and the chicken fillet for a few minutes, add the garlic, ginger, curry, lemon grass, sambal and shrimp paste and fry a few minutes more. In the mean time, soak the tamarind in the hot chicken stock for 10 minutes, press all fluid out. Add the stock to the chicken/prawn mixture, cook for 10 minutes. Add the coconut milk and heat. In a separate pan, cook the noodles. Put some noodles in a bowl, pour the soup on top and sprinkle with coriander and cucumber.

Laksa is a famous recipe from Malaysia. The word laksa means thousands, referring to the quantity of ingredients; so on this rare occasion I broke my own rule, and used more than 10 ingredients.
It is also called "Malaysian laksa" or "curry laksa". This laksa is from the south of Malaysia and uses coconut milk, like laksa lemak, whereas asam laksa, from the Northern part, is more tangy.

You can serve this recipe on the 1st of February, Federal Territory Day in Malaysia. Click on culinary calendar for Links between cooking and celebration.