Laksa lemak
(Nonya laksa)

• 4 TBSP FISH SAUCE
• 5 TBSP CHILI SAUCE
• 200 GRAM CHICKEN FILLET, in cubes
• 1 TSP CURRY POWDER
• 250 GRAM RICE NOODLES
• 1 CAN COCONUT CREAM
• 200 GRAM CHINESE CABBAGE, chopped
• 100 GRAM GREEN PEAS
• 200 GRAM BABY CORN
• 100 GRAM BEAN SPROUTS

• 1 ONION, chopped
• 400 GRAM MINCED BEEF
• 2 CLOVES GARLIC, chopped
• 2 POTATOES, in cubes
• 2 CARROTS, in cubes
• 1 LITER BEEF STOCK
• 200 GRAM FRESH SPINACH, chopped

Bring the coconut milk to the boil with the fish sauce, 1 liter water, curry powder, chicken fillet, chili sauce and salt and pepper to taste. Simmer fifteen minutes. Add the peas, the cabbage and the baby corn and simmer 5 Minutes. In the mean time, cook the noodles according to instructions. Add the bean sprouts to the soup. Spoon the noodles in 4 plates and pour the soup on top.

Laksa lemak, also called Nonya laksa, is one of the many types of laksa existing and originates from the Southern part of Malaysia (Malacca, Singapore). Lemak is the Malaysian word for coconut milk. Asam laksa, from the Northern part of Malaysia, is more tangy.

Fry the onion and the garlic five minutes. Add the minced beef and fry five minutes more, stirring with a fork. Add the potatoes, carrots and the stock. Simmer for 15 minutes. Add the spinach and heat for half a minute.