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Good F*kn Food: Authentic Laksa Recipe

JUST EAT IT

Good F*kn Food: Authentic Laksa Recipe

Alexia Frangos

Welcome loyal RADL readers to our newest segment! If you're in a mood for some good f*kn food with a budget and/or zero motivation to cook, this is the place for you.

Get ready to indulge as we make 5-star meals at home whether you're cooking for one, two or your whole house! If you work 9-5, 5-9 or somewhere in between, these time efficient recipes will have you looking forward to cooking, and might help curb your takeaway addiction.

You’ll find easy to follow recipes that taste just like your favourite restaurant meals without the $$$, coming from someone who's mastered the cheap cheat's version (it me).

"Good food is very often, even most often, simple food” - the late great Anthony Bourdain.

My name is Alexia, I’ll be walking you through recipes I’ve collated over the years that have been fine-tuned with the best products and produce, while keeping things relatively on-budget ('cause I'm broke & living out of home too!) These recipes have worked for me on many occasions; when I’ve gotten home dead tired from work with nothing prepped; when I’ve run out of food in the fridge; and when I’ve got burgers in my cart on Uber Eats ready to press confirm - these recipes have saved me a lot of (wait) time and (delivery) money.

If you want to cook these meals, you need a little bit of organisation and some basic ingredients in your pantry. I’ll highlight my favourite products and brands for my meals at a later date - for now, everything is photographed so you can see exactly what I use.

So if you’re ready to save some mullah, use your time well, and eat delicious food you made yourself (+ bragging rights), then keep an eye out for more blogs like these.

For now, we’ve got Laksa on the brain.

Something I prepared earlier...

Whenever I feel like Laksa, I think of Laksa House on a Friday night in winter when it’s raining outside. If you want to replicate that feeling at home, here's how to do it.

Codes:

  • Pescatarian option (P) 
  • Vegetarian or vegan option (V)
  • Large eaters: can eat a whole 12" pizza and some garlic bread with ease
  • Medium eaters: would be full on a 10" pizza and maybe a piece of garlic bread
  • Small eaters: can *just* get through a 9" pizza, but eats ice-cream later anyway
     

Laksa with chicken

Serves 2 large eaters or 3 medium eaters. For 4+ ppl, double the quantities.

Prep time: 5 mins

Cook time: 10 mins

Cost per serve: $7.50*

Get out your:

  • Favourite Spotify playlist & press play
  • A deep saucepan (see photos)
  • Tongs and soup ladle
  • Laksa or soup bowls
  • Laksa or soup spoons
  • Chopsticks - no better time to practice than now!
  • Heat proof bowl for noodles
  • A full kettle ready to go

Ingredients:

  • 4 chicken thigh fillets, diced about 2cm cubed (P: prawns or fish, V: cauliflower)
  • 1 can (400ml) Chef's Choice coconut milk
  • 2-3 bunches bok choy, removed root
  • 4 slices of fish cake, cut in half
  • 3 tofu puffs, cut in half 
  • 500g Chun Mei Hokkein noodles
  • Chilliz Curry Laksa paste
  • 1 litre chicken stock (P: fish, V: vegetable)
  • Fried shallots or alfalfa sprouts to garnish
  • Optional: add sliced cucumber to the bowl in Step 11

My ingredients

Prepped bok choy, tofu & fish cakes

Method:

1. Bring the stock to the boil over a medium heat in your saucepan

2. Add chicken to the stock and poach until just cooked, then remove chicken with a slotted spoon into a bowl and set aside for later

  The safest way to ensure your chicken is cooked!

The safest way to ensure your chicken is cooked!

3. Bring stock down to a simmer, squeeeeeze out that laksa paste into the broth and stir until it's dissolved

4. While that's happening, boil the kettle and place your noodles in the heat-safe bowl, break them up a little so they can cook evenly and don't stick together

5. Add coconut milk to the saucepan and bring to the boil over medium heat - remember to watch it like a hawk because it can go from simmer to overflowing in 0.3 seconds!

  Once it looks like this, turn the heat down and follow step 6

Once it looks like this, turn the heat down and follow step 6

6. Once the broth is bubbling like this, turn the heat on low and add the tofu, fish cakes and chicken

7. After you've done that, add the boiled water to the bowl of noodles to just cover them. Remove after a few minutes or when noodles are soft but not squishy yet

8. After a minute, add bok choy to the broth, don’t forget to keep mixing! Once the bok choy is tender turn off the heat, it doesn't take long to cook & has the best texture with a little crunch.

  Loooooking good fam

Loooooking good fam

10. Now let's drain them noodles - we’re so close to eating now, how quick was that?!

11. Get your bowls ready, it’s time to assemble - place the noodles at the base of the bowl using tongs and try to be even, no one likes a piggy

  Ready to assemble

Ready to assemble

12. Using the ladle, pour the laksa over the noodles, making sure you give all bowls enough of each ingredient and broth. Add fried shallots or alfalfa to garnish… a little more. That’s it.

Enjoy your Chinatown inspired dinner over a can of coconut juice and Aladdin, that's what I did!

Add a spoon and get to eating!

Tips:

  • Find those specific ingredients at any good Asian grocer especially: laksa paste, tofu, fish cakes, coconut milk & noodles
  • When purchasing tofu, go for fried
  • Your freezer is your friend: you can freeze your tofu & fish cakes, use them as you need
  • Even when bok choy isn't super fresh, it's still good to use in broths, don't throw it out if it's a tad past it's date
  • Use good quality stock - this is the base of your laksa and can make a huge difference. If you use bad red wine in a jus it's gonna be bad, same goes for laksa!
  • Invest in laksa bowls and spoons; they cost around $3 each at any Asian grocer or market, and they last forever
  • Speaking of Asian markets, grab yourself a big-ass butcher knife like the one pictured. Don't be scared of its size, it does the job 100 times better than any high-end knife and is half the price.

Thanks for joining us on this new blog and keep an eye out for next week's Good F*kn Food. For more, check out the Good F*kn Food on Instagram.

*cost per serve is calculated from prices of ingredients bought at the time and costs may vary.