Switch up your laksa game by try this enticing recipe that pairs the juicy, smokey flavours of roasted duck with the familiar taste of Malaysian laksa.
In a blender, blend the red onion and garlic into a thick paste.
Heat up a pot with cooking oil, then stir fry the blended paste until fragrant.
Pour in Chilli Boh and cook until oil breaks.
Add in meat curry powder and fish stock. Stir until well-combined.
Place in the ikan kembung and simmer for 5 mins.
Use a hand blender to blend the soup until fine.
Note: Blend slowly and be careful of splatters as the soup is hot.
Continue to simmer for another 2 mins.
Pour in santan and mix well.
Season with salt, pepper and chicken stock.
Heat up oil in a frying pan, then pan sear the smoked duck breast until the skin turns crispy. Once cool to handle, slice into pieces.
Assemble:
– Place the boiled spaghetti at the bottom of the bowl
– Ladle over the laksa soup
– Then garnish with angle beans, shredded cucumber, bean sprouts, sliced red onion, mint leaf, daun kesum, half a boiled egg, sliced bunga kantan, sliced chilli padi, sliced lime and sliced smoked duck breast
