Natural liquid sweetener-agave/ maple syrup/ 1 tbsp
coconut nectar/ palm sugar nectar
Soy sauce 1 tbsp
Dried red chilies, soeaked in water 2 nos
Fresh turmeric, finely sliced 1 tspn
Miso paste ½ tbsp
Freshly squeezed coconut milk 1 cup
Garnishing
Daun kesum 3 stalks
Red chili, finely sliced 1 no
Beansprout 1/3 cup
Cucumber, for the noodles 2 nos
Calamansi lime, cut into half 1 no
Laksa sauce:
2
Place ingredients for ‘Laksa’ sauce into blender and blend till smooth. Adjust the sweetness of the sauce according to your taste.
3
Use a vegetable spiralizer to make cucumber noodles. If you do not own a spiralizer, a potato peeler or grater work as well too.
4
Place cucumber noodles in a bowl and pour ‘Laksa’ sauce on top of cucumber noodles. Garnish with laksa leaves, chili and beansprouts and serve with Raw Vegan Sambal Belacan and lime.
Ingredients
Laksa Sauce
Coriander powder 1 tbsp
Cumin powder 1 tbsp
Cinnamon powder 1 tspn
Lemongrass, finely chopped 2 tbsps
Shallot, chopped 4 nos
Garlic, minced 2 clove
Galangal, finely sliced 1 tsp
Natural liquid sweetener-agave/ maple syrup/ 1 tbsp
coconut nectar/ palm sugar nectar
Soy sauce 1 tbsp
Dried red chilies, soeaked in water 2 nos
Fresh turmeric, finely sliced 1 tspn
Miso paste ½ tbsp
Freshly squeezed coconut milk 1 cup
Garnishing
Daun kesum 3 stalks
Red chili, finely sliced 1 no
Beansprout 1/3 cup
Cucumber, for the noodles 2 nos
Calamansi lime, cut into half 1 no
Directions
Laksa sauce:
2
Place ingredients for ‘Laksa’ sauce into blender and blend till smooth. Adjust the sweetness of the sauce according to your taste.
3
Use a vegetable spiralizer to make cucumber noodles. If you do not own a spiralizer, a potato peeler or grater work as well too.
4
Place cucumber noodles in a bowl and pour ‘Laksa’ sauce on top of cucumber noodles. Garnish with laksa leaves, chili and beansprouts and serve with Raw Vegan Sambal Belacan and lime.