Laksa is such a comforting meal. This version combines the big bold flavour of beef noodles and aromatic spice paste with the addition of Jimmy’s Sate to add umami to the broth. Make a big pot and snuggle in your comfort.
INGREDIENTS
1.5kg beef short ribs
4 tbs Jimmy’s Sate
3 tbs table salt
1 tbs vegetable oil
3 small tomatoes
2 carrots
1 stick celery
1 onion
40g ginger
2 sticks lemongrass
2 tbs tomato paste
2 star anise
2 bay leaves
2 litres of water
1 tbs light soy sauce
1 400g can coconut milk
Salt to taste
Tare sauce
2 tbs Jimmy’s Sate
2 tbs crunchy peanut butter
1 tbs light soy sauce
Garnishes
500g cooked egg noodles
2 heads of pak choi, spilt in half
2 good quality eggs
METHOD
STEP 1
Salt the beef short ribs really well and leave them in the fridge overnight or for 4 hours. Roughly chop the carrots, onions, ginger, lemongrass and celery without peeling them.
STEP 2
Heat a large casserole dish with vegetable oil, brown the short ribs on all sides. Remove the ribs onto a tray but keep the heat on.
STEP 3
Using the same dish, add 3 whole tomatoes and let it brown in the oil. Add onions, carrots, celery, ginger, lemongrass and tomato paste. Fry them off in high heat until softened, about 10 minutes. Add star anise, bay leaves, Jimmy’s Sate and light soy sauce.
STEP 4
Snuggle in the short ribs and add water. Bring it up to boil, turn the heat down and cover. Simmer till the oven is ready.
STEP 5
Preheat the oven on fan 150C. Put the casserole dish in the oven and set a timer for 2.5 hours.
STEP 6
Remove the ribs from the oven and it should be soft and falling apart, if not stick it back into the oven for another 30 minutes.
STEP 7
Once soft, lift the ribs off onto a tray and shred. Discard the bones.
STEP 8
Pour the liquid over a fine sieve onto another saucepan. Using a wooden spoon, gently press onto the solids to extract most of the liquid. Discard the solids.
STEP 9
Pour a can of coconut milk into the liquid and bring to a boil. Season with salt. Set it aside till ready to serve. This will be your broth.
STEP 10
Mix the ingredients for the tare and set aside.
STEP 11
When you are ready to serve, bring a pan of water to boil. Blanch the pakchoi for 1 minute. Remove and set aside.
STEP 12
Using the same pan of water, lower 2 eggs and boil for 6 minutes. Remove and keep the water boiling. Run the eggs under some cold water, peel and cut into halves.
STEP 13
Blanch the cooked noodles for 20 seconds and drain well.
STEP 14
To assemble, place a tablespoon of tare on the bottom of the bowl. Making sure the broth is piping hot, put a ladle of broth into the bowl and mix well with the tare. Add another ladle of broth then top with noodles, shredded ribs, pak choi and egg.
STEP 15
Slurp!!
