By the time I got home last night, I’d almost perished of hunger. Grand plans for a laksa leaf-based chopped salad went out of the window. Even though I was so hungry I could’ve eaten my hand, I stubbornly refused to go the instant noodle route. Sticking to the laksa theme, I got this together in about 10 minutes. It’s simple, quick to prepare and incredibly tasty. (Or maybe I really was that hungry!) The proper version shall have to wait till later.
It’s a warm pasta salad of sorts, a very quick abbreviation of what I originally intended. Aesthetic considerations were tossed out of the window (see photo below). Proportions are even more approximate than usual because I mixed and tasted as I went along.
½ cup mini macaroni or any quick-cooking shape
1 fish from a tin of sardines in oil
2 tsp fish sauce
1 handful laksa leaves, roughly chopped
juice of ¼ lemon
1 red chilli, chopped
1 cake tau kwa, optional
- Cook the pasta till al dente.
- Mash the sardine and some oil from the tin in a serving dish, then toss in the cooked pasta.
- Sprinkle the fish sauce on top and mix thoroughly, followed by the laksa leaves, lemon juice and chilli.
- Stir and taste, adding more fish sauce or lemon juice as needed.
- Either boil or sear the tau kwa on a grill pan, then cut into pieces and toss into pasta.
Serves 1 hungry person.