Now, the question is which version should I cook - the usual 'lemak' or healthy one???
The difference lies in the gravy.
LEMAK is COCONUT MILK!
HEALTHY is UNSWEETENED SOYA BEAN MILK!
I went with the first choice. :) :)
For the health-conscious, plain soya bean milk makes a good substitute for coconut milk in cooking.
I used soya milk when I did a cooking demo on healthy laksa a long time ago. It was good!
What I used:
2 cloves garlic
1 thumb-sized turmeric
4 to 5 slices galangal
6 dried chillies, soaked to soften
1 teaspoon belachan
1 6cm-lemongrass stalk, sliced
30g dried prawns, soaked and drained
2 teaspoons coriander powder
2 packets coconut milk (Kara) or 500ml unsweetened soya bean milk
400ml water or prawn stock, more or less depending on choice of gravy consistency
salt to taste
laksa leaves, finely chopped
Assorted yong tau foo
What I did:
1. Grind ingredients A.
2. Heat some oil and saute A till fragrant.
3. Add stock, coconut milk and yong tau foo. Stir to mix.
4. Bring to a boil, add salt to taste.
5. Serve garnished with laksa leaves.
The gravy is not too spicy. You may add more chillies.