Beef Laksa

Beef Laksa

My poor little Amy was sick sick sick, yep for three days. 39.7 was the worst temperature of the first two days and then she was physically sick on day three. She did the cute baby voice (her ill voice), and rolled those puppy dog eyes; “I want some noodles, and some soup and some beef please Dad…” How could I say no, but what on earth to cook. Off to Fairprice I trotted. I got front and centred by laksa noodles – PING!!! But Amy wanted beef. So I created this Beef Laksa. For a 6 year old to wolf it all down after being sick all night and morning has to be a good sign yes? And she sure did that.

For a huge serving of my Beef Laksa, easily enough for 4-6 you will need to purchase;

• 2 litres beef stock;
• 1 small carton of coconut cream;
• 1 packet salted peanuts – whilst in the bag give them a good bash-up, you want crunchy not powder though;
• 2 thinly sliced small red onions;
• 1 egg per person – for perfect boiled eggs, simply stick em in cold water, set the timer to 10 minutes and spin on the heat, shell them and cut them in half;
• 1 tablespoon of finely chopped garlic;
• 1 packet of baby kai lan, sliced thinly;
• 1-2 packets of beef balls;
• 2 tablespoons fish sauce;
• 1-2 finely chopped chili padi for those that want heat;
• 1-2 packets of laksa noodles;
• 2 tablespoons lime juice; and
• 1 packet of silken tofu.

I suppose you could call fake. That’s not laksa you’ll be saying – but I have to say the taste when done was not far from it. Just beefy goodness. So I am still calling it my Beef Laksa. It is so so simple to make too. Seriously so so simple.

I made my Beef Laksa in a wok, but you could use a pan or soup pot of course.

1. Add in the beef stock, garlic, coconut cream, noodles, beef balls, tofu, fish sauce, and lime juice;
2. Bring that to a slow boil, and let it simmer for 10-15 minutes;
3. That’s that done then;
4. Add in the greens and let them wilt for 5 minutes and you literally are done.

Serve in bowls. Put two egg halves on top. Sprinkle some onion and peanut, and the chopped chili on top and there you have it, my version of a Beef Laksa.

BOOM. Go on give this a go. It cannot be easier, truly – and it came out so nice, just ask Amy. Beef laksa (sort-of style, type thing…) – who’d have thought it? Enjoy!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.