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How to Prepare Pork Laksa the Easy Way
This recipe is a derivative of a popular spicy noodle soup called Laksa. It is very popular in Malaysia and Singapore.
I got my first taste of this dish in Singapore. It’s served with large prawns and other seafoods. You can have a choice of white or yellow noodles.
It’s such a great breakfast after a long and uncomfortable night flight. The red peppers really wake you up.
Accordingly, the dish is called “laksa” which means “ten thousand” because of the many condiments added to it. I’m not sure what language this word came from but in the Philippines “laksa” means plenty.
I have always wanted to duplicate the dish but I can’t seem to get the taste right. Then I found a simple dish which is easy to prepare and cook… and most of all, does not need too many ingredients -- it does not even have noodles. I call it "Laksa Made Easy ". It is healthy -- and a good source of Vitamin C.
This is great on rainy days when all you crave for is a steaming spicy soup.
- 1 medium onion, sliced
- 1 tbsp. ginger, strips
- 1/4 kilo pork, cut into strips
- 1 long, green pepper (siling haba)
- 1 -1/2 cups coconut milk, think
- 1 large banana heart, trimmed and cut into strips
- 10 pcs. string beans (sitaw), cut 1-1/2" long
- 1 can Tomato sauce
- 1/2 cup coconut milk, thick
- In a pan, combine pork, onions, ginger, green pepper, and thin coconut milk.
- Season with salt and simmer until pork is tender.
- Add banana heart (puso ng saging) and sitaw and cook for 10 minutes.
- Add tomato sauce and thick coconut and cook for another 10 minutes.
Makes 6 servings.
You can add shrimps if desired.