Once we used to eat laksa lemak in Perth, Australia. The taste was a unique, creamy and full of coconut milk. It used to be my daughter’s favourite. She recommends us to eat while we on vacation in Perth. The stall owner is an Asian descendent and has experiences cook Malaysian dish.

 If in Malaysia laksa lemak the closest meal to its is Mee curry. We miss the laksa but we try to replicate this recipe using our own Spicy Chilli Oil. Our chilli oil does simplify the cooking. 

Ingredients 

• Ramen or mee tarik 
• ¼ cup spicy chilli oil
• 300ml coconut milk
• 600 ml  chicken stock 
• 2 teaspoon salt
• 2 tablespoon curry paste
• beansprout
• fish ball

Instructions

 For the soup

1. Preheat spicy chilli oil in a wok.
2. Add in curry paste and let it cook a while.
3. Then, pour coconut milk and let it boil.
4. After 5-7 mins add in the fish ball.
5. Pour the chicken stock.
6. Add in salt. 
7. Let it boil for 10 mins.
8. Then, the soup is ready. 

For preparing ramen

1. Boil water in a pot.
2. Then add in ramen or mee tarik.
3. Let it cook for 5-7 mins.

To prepare laksa lemak 

1. Add in  mee tarik in a bowl. 
2. Garnished with bean sprout. 
3. Pour the soup into the bowl.
4. Ready to be served.