Once you make the paste once, you can use for at least 2 weeks stored in the fridge in an airtight container.  Storebought laksa is delicious however I end up excessively thirsty for a few nights with an MSG overload or a sugar migraine, so I make mine at home and it’s delicious. Many people can tolerate MSG however it’s use in cooking and safety is controversial.  MSG Monosodium glutamate, is an additive used to flavour many dishes. There is controversy around whether this additive is safe for human consumption or not. Combination animal and human studies suggest MSG may cause disruption of ovulation, metabolic disturbances (linked to obesity & appetite/blood sugar dysregulation) and have neurotoxic effects. Personally, my system is quite vocal if a meal has added msg reacting in the form of headaches, fatigue, nightmares and excessive thirst. Some studies suggest that consuming msg during pregnancy increases risk of childhood obesity.

I love the versatility of laksa paste. The use of laksa paste is not exclusive to the incredibly nourishing Laksa. For example today using some leftover roast lamb, I sautéed 1 teaspoon of the paste with chilli, coriander, parsley, pumpkin and copped red capsicum with the lamb. It tasted like a flavoursome vibrant curry without the coconut milk.

To make traditional Laksa, I’ll post the recipe next. This recipe makes a medium spiced laksa paste. Add more chilli if Chilli is your jimmy jam.

How to make the laksa paste: Blend the following ingredients in a food processor

2 long red chilli’s

1 stalk of lemongrass

1 onion

4 cloves of garlic

2 heaped tablespoons of fresh coriander

1/2 teaspoon of tumeric powder

Glob of ginger. About 3cm

2 tablespoons of roasted sesame oil

1/2 teaspoon of sweet paprika

Salt & pepper

3 kaffir lime leaves.

1 teaspoon of tamarind

Handful of cashews

1 teaspoon of fish sauce.

Store in the fridge in an airtight container.

Viola! Laksa Paste. Head on over to my laksa recipe to find out how I use it!

©reemasaabnaturopathy2020