Monday, 4 May 2009

tea + laksa

I tend to do all of the Malaysian cooking in our kitchen, so last night D gave a first attempt at making laksa, and it was awesome.


D used my usual laksa recipe, which I have blogged about previously. I assisted by de-tailing the bean shoots, a suitable assistant task, and by later making choc chip and banana cookies.

The noodles used were a combination of yellow mee and rice vermicelli, and D also included some tofu puffs sliced into quarters. Om nom nom!

time for a tea party

We made an order to Tea Party late last Thursday, and they arrived this morning! I am so jealous that D is at home, sipping delicious new tea, and I am stuck at work with only mango sencha and some oolong (kuan yin type) for company! Both are delicious, and Kuan Yin oolong is my favourite, but I would love to try some of that Daintree Sunset.

Yay tea time!


Vegetation said...

Yum! I haven't had laksa since going vegetarian. I miss it and will have to try this.

Mandee said...

Looks delicious, I have made laksa but have used a paste as the base. I might try your recipe :)

And the new tea looks lovely, especially the packaging!

Danni said...

Be careful of pastes that contain non-vegan ingredients, like shrimp.

Paulina said...

I've never tried cooking the Malaysian way, but I think I will now that I saw this dish!

Theresa said...

Daintree sunset sounds so romantic! And D's laksa looks very yummy.

steph said...

Vegetation: I love laksa so much, I was not going to give it up!

Mandee: The tea is pretty great! And try making your own paste, it adds so much awesomeness to the flavour!

Paulina, give cooking the Malaysian way a go, we're all about lime and sour and spices and coconut, it's pretty awesome. :o)

Hey Theresa! I tried the Daintree Sunset this morning, it had a strong smell but a really subtle flavour, which was excellent.