16 March 2015

MALAYSIAN LAKSA WITH CAULIFLOWER AND OYSTER MUSHROOMS

Laksa is the essence of Asia. It’s a mix of flavors of Indonesia, Thailand and China. Coriander, coconut, ginger, lemongrass, tamarind. We know it especially in the version with shrimp and fish sauce. Mickey Rotten serves his Malaysian-vegan version, where the shellfish is replaced by vegetables, and fish sauce by limes. It will be perfect for colds and Monday weakness!

Ingredients:
Paste:
2 cloves of garlic
3 stalks of lemongrass
35 g peeled fresh ginger
1-2 spicy chilli
1 teaspoon coriander seeds, crushed in a mortar
1 tablespoon tamarind paste
1 tablespoon brown sugar
3 tablespoons coconut oil
6 stalks of coriander
can of coconut milk
Soup:
500 ml vegetable stock or water as a last resort
4 tablespoons light soy sauce
several quarters of lime
300g oyster mushrooms
300 g cauliflower florets
2 tablespoons of coconut oil
350 g tomato
a handful of fresh coriander
a handful of fresh mint
package of rice noodles
Mix the first 9 ingredients in a food processor to a smooth paste. On a dry frying pan fry it for about 3 minutes, add peeled tomatoes and cook for another 5 minutes. Pour a vegetable broth and cook until tomatoes are very soft. At the last minute of cooking throw oyster mushrooms cut into one centimeter strips. Season it with soy sauce. Fry cauliflower over high heat for about 5 minutes. Boil rice noodles al dente. Serve as a hot soup with noodles, lime juice, fresh coriander leaves and mint.
Recipe: Mickey Rotten (Michał Gniłka), image: USTA Magazine.