I had my first laksa at the original Malaya Restaurant on George Street, Sydney. Back then it was a single room and very basic - formica tables, linoleum on the floor. Then they went upmarket. They expanded into the shop next door, put flock velvet wallpaper and fake carriage lamps on the walls. And they played Frank Sinatra, Al Martino, Dean Martin and Tony Bennett. Fortunately, the food didn't get tricked up. At least not for a long time. They opened in North Sydney. They moved the George Street restaurant to an old butchers shop along the road. The prices went up, the food lost a lot of its kick. Anyway, laksa's become a bit of an Australian staple - like curries in the UK. Everone has their favourite laksa recipe and favourite laksa joint. This is my version. Home-made laksa paste and chicken stock. Laksa leaves (which is also called Vietnamese mint) from the garden. Coriander picked yesterday and bought this morning at the local markets. Home-made chilli jam - using serrano chillies, also from the garden. Malaysian soul food.
CHICKEN LAKSA
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