Laksa

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Laksa

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Meredith made Laksa using basically the recipe from Amazing Malaysian^[@rev] (book). It was not specific on pepper so she used 4 New Mexico Red Chile, 2 Guajillo, and 2 Morita. Other notes:

Cooked the shrimp (from frozen) and then removed it until the last minute or so to prevent overcooking
Heavy on the noodles
Yellow noodles instead of vermicelli (see picture)
bok choy instead of spinach

Notes for next time:

Let the tofu simmer for as long as possible
Less spice
Better processed chile skin. Some of them were pretty old, so maybe that’s why they were so tough.