Laksa Like Food Product - A Breakfast Dish In Two Acts

A story of cooking improvisation.

ACT ONE - MUSHROOM CURRY

I had made some SE Asian inspired noodles earlier in the trip. I had some coconut milk leftover and wanted to make use of it. I also didn't want to go to the work of pounding various roots and bulbs to make a curry paste since my kitchen in Accra lacks those tools. So I did something, I've done in the past, I used my SE Asian flavors but used a Ghana cooking technique. 

Assembled were:

• Onion
• Garlic
• Ginger
• Tumeric
  
• Tomato
• Chile
• Cumin
• Black Pepper
• Fish Sauce
• Coconut Milk

 This all went into a blender and were processed until smooth. Next I took some Thai Shrimp Paste and Cambodian Style Onion Paste (Yes! I carry these things to Ghana and leave them there. They keep forever.) and quickly sauteed them in oil. I added the curry mixture, let it cook for a bit, added the mushrooms. This became a side dish for my dinner. 

However, looking at the leftovers, I was inspired to use this as a base for some curry noodles for breakfast the following morning. 

ACT TWO - LAKSA LIKE FOOD PRODUCT

(If you've ever read the label of things like American Cheese or Velveeta they will say "cheese like food product" as they don't meet the strict requirements set by law to be called "Cheese". With all my international inspired cooking, it is exceedingly rare that I EVER produce something that is 'authentic' to the original way it is made.)

The next morning, I took noodles and boiled them. I added a Maggi Fish/Shrimp cube. In went the leftover Mushroom Curry and the rest of my Coconut Milk. I took two eggs, beat them, and whisked them into the soup. This thickened the entire dish.

!"

I took one taste and said, "Damn this tastes just like Laksa (a Malay curry noodle soup). Hence, Laksa Like Food Product. 

I ate every bit of it!