Laksa Pasta

by - Friday, May 01, 2009


What do you usually do to use up your abundant stock of pasta? Only use it for spaghetti? Oh no, you’ll get absolutely sick with spaghetti – except for you who are spaghetti maniac :). One of a great ways to use it up is by making it into laksa. Have you tried laksa before? How does it taste? For you who are Asians may be you’ll say “fabulous”, but for you who are not used to heavy greasy gravy…. – I can only smile :). For this laksa, I made the spicy one. I don’t know why, spicy-tasted food just does work really good on my tongue.

Pasta Laksa

Spaghetti pasta, boil then drain
Shredded boiled chicken
Boiled eggs
1 tbsp oil to sauté the spice paste

600 ml coconut milk
1 tsp chicken powder

Herb Leaves :
2 kaffir’s lime leaves
1 stalk lemongrass, bruised
1.5 cm ginger, bruised

Spice Paste:
2 red chilies
5 onions
3 cloves garlic
1.5 cm turmeric
3 candlenuts, toasted
½ tsp ground ebi (dried small shrimps)
½ tsp belacan, toasted
¼ tsp ground white pepper
1 eye tamarind, dissolve with small amount of water
Salt to taste

1. Heat oil, sauté spice paste and all leaf herbs until fragrant.
2. Pour coconut milk and add chicken powder.
3. Don’t forget to stir the gravy so that the coconut milk won’t be curdled.
4. In a bowl, serve a portion of pasta, shredded chicken, and egg.
5. Pour it with the gravy.


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  1. ternyata pasta spaghetti yo iso digawe laksa...lha yukkk nggaweee....:))..

  2. Iso ae mbak... hayuk nggawe....!!!


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