AST Lax-A-Past - 70g Tube

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Yes, the laksa paste does take some time to make -- so it's better to split the task and make the paste a day ahead. You can garnish laksa as much as you like, and each of the options I've listed below adds their own flavours and colours to the dish. It is easiest to peel the eggs in water as the water helps to get between the egg’s membrane and the shell. If using dried chiles, heat water to boiling and cover the peppers for 10 minutes to revive their texture. Go wild with your imagination in terms of vegan toppings – at the restaurant we char thin slices of aubergine and small florets of broccoli in the oven before lightly salting them.

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