Laksa is a Malaysian, Singaporean noodle based soup based on coconut milk and curry paste. I didn’t really check online but I’m convinced that there are an abundant number of varieties.
Remember I’m doing this master in counseling? Today I had my one before last day of course. I promised myself not to irritate myself and thus, I did it and on top of undergoing, I even could obtain some useful information to focus on my future personal project.
During the lunch break I cut 3 medium sized eggplants (approximately 750 grams) in cubes. I mixed them with 1 table spoon of red curry paste, 1 table spoon of red wine vinegar, 1 table spoon of olive oil and some salt. I asked Iris to stir now and again 😉.
After the afternoon session we first did a nice walk outside with our awesome puppy Oskar🤗.
A whole day online asks a lot, and my respect for all those daily online workers increases everytime. So, we’ll try to have our evening meal earlier as usual.
Spread the eggplant on baking paper on an oven tray. Keep the liquid.
Bake the eggplant in the oven at 200° for 30 minutes. Mix eggplant with 4 chopped garlic cloves, 4 cm of sliced ginger and some extra olive oil. Continue to bake for another 15-20mins. In the meantime grind 40 grams of cashew nuts in the mortar. Mix with 1 teaspoon of honey. Roast in a dry pan. Store aside.
Slice 3 spring onions. Mix 200 ml of coconut milk with the remaining liquid of the eggplant and 300 ml of vegetal stock. Allow to simmer to concentrate. Cover 120 grams of egg noodles with boiling water. Once al dente drain.
Mix noodles with eggplant. Pour the coconut mixture on top. Finish with the spring onion, the cashew nuts and…preferable some fresh coriander, or some basil instead.
Let’s go to bed early😴.