I have been trying to stretch my horizon, attempt new things and venture into areas which I never wanted to go. I thought I can start off by cooking with ingredients which might be a little alien to me. Then I will slowly expand this new mindset to other things in my life…..
Laksa leaves will be that perfect ingredient ! I never knew what they are used for until I read it from Pig Pig’s corner. I have seen this leaf in the grocery store down the hill, but when I went there after I read the blog I could not find it. Finally it appeared on the shelf last weekend, but they looked wilted and sort of sick. I bought it anyways for 50 percent off, who can refuse a deal like that? So I went home and picked through them and discarded the really bad ones, which only left me with a few usuable ones.
I have to say that when I was cooking the pesto, the fragrance was something else, but since I had used the not so fresh leaves, I decided it calls for another attempt just so I can really savor the taste. But regardless, when Ariella came home from work last night she told me the house smelled really good, and after one forkful, my in-house foodie reaffirmed me that this is a keeper recipe. So my second step towards the new me is considered a success ! ( My first step was cooking with escarole)
The recipe can be found in Pig Pig’s , (note: I used prawns instead of squid)
Prep time: 15 mins
Cook time: 15 mins
Yield: serves 2
- 200 g linguine
- 2 large squid – cut into rings
- 2 soft boiled eggs
For pesto: makes 1 1/2 cups
- 1 cup packed (30 g) laksa leaves only
- 2 1/2 tbs (20 g) dried shrimps
- 100 g cashew nuts
- 2 red chili – coarsely chopped
- 4 cloves garlic – peeled
- 1/2 tsp sugar
- 1 1/2 tbs fish sauce
- 1/2 cup + 2 tbs extra virgin olive oil
- Heat up a pan and lightly toast the cashew nuts. Do the same with the dried shrimps. Leave to cool slightly.
- Place laksa leaves, shrimps, nuts, chili and garlic in a food processor and blend until a loose paste is formed.
- Add sugar, half of the oil and continue to blend. Add more oil and blend until a paste is formed.
- Add fish sauce to taste.
For pesto linguine:
- Cook pasta according to the instructions on the package. Drain.
- Pan fry squid until cooked.
- Mix together about 1 cup of the laksa pesto, pasta and squid.
- Serve immediately with eggs.