RAW VEGAN LAKSA BY CHEF YIN
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
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
Place ingredients for ‘Laksa’ sauce into blender and blend till smooth. Adjust the sweetness of the sauce according to your taste.
Use a vegetable spiralizer to make cucumber noodles. If you do not own a spiralizer, a potato peeler or grater work as well too.
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.