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RAW VEGAN LAKSA BY CHEF YIN

Yields1 Serving

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
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.