LAKSA
I spent a considerable number of years an Asian expatriate in the Western world, mostly as a student. Back when I was in boarding school in Australia, one of the things I missed the most were the steamy dishes from back home served in some spicy fragrant gravy. On Saturdays my friends and I would walk down to Chinatown and order a large bowl of laksa. However, the chef inside me pushed me to come up with my own version of the dish. Entertain your tastebuds with the following recipe!
Provided by ambernova
Categories Curries
Time 31m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Boil chicken and/or seafood to make stock. If you're using tofu, then deep-fry tofu. Drain.
- Make laksa paste. Spices are best ground on the stone mortar and pestle to form laksa paste. It is best to start working from the coriander seeds and add one ingredient at a time once the spices form a smooth paste. Add dashes of salt to make the tougher ingredients (e.g. chili, lemongrass, garlic) easier to grind. If you don't have stone, you can also use the food processor. If possible, avoid adding water to the laksa paste.
- Heat enough oil in a saucepan to cover laksa paste. Stir-fry laksa paste, basil leaves, and knotted lemongrass till fragrant then add chicken/seafood/tofu.
- Add stock and slowly bring to boil over low heat.
- Add coconut milk, stir, and simmer.
- Boil noodles and drain. Add sesame oil and set aside.
- Serve immediately with noodles and garnish.
SEAFOOD LAKSA
Laksa is a spicy, aromatic, soup, very popular in South-East Asia, and a meal in itself. It comprises a spicy laksa paste incorporated into a thick, rich coconut gravy, laced with spices and fresh herbs, to which is added seafood or chicken and is then served on a bed of fresh hot noodles. Although the preparation can appear daunting, if you gather all the ingredients and take it one step at a time, it is really very easy and a lot of fun. Here it is made with seafood. If you prefer chicken, omit seafood and add a pound of breast or thigh, sliced into thin strips, at step 9. Or, if you prefer, use tofu!
Provided by Daydream
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 32
Steps:
- For laksa paste: place dried shrimp paste on a foil-lined baking tray and roast at 350 deg F (180C) for 5 to 10 minutes, until lightly roasted.
- Blend or process all the paste ingredients, including the roasted dried shrimp paste, until a smooth paste forms.
- Cut fish fillets into 1¼" pieces.
- Peel and de-vein shrimp, leaving tails intact Cut cleaned squid down one side to open out flat, score inside surface in a criss-cross pattern and cut into strips.
- Heat peanut oil in a wok until almost smoking, add laksa paste and stir-fry over medium heat for 3 to 5 minutes, stirring constantly until the oil has been absorbed and the paste is fragrant.
- Add palm sugar, coconut milk and fish or chicken stock, bring to the boil and allow to simmer for a few minutes.
- Season to taste with fish sauce, and add a little more palm sugar, if necessary, to balance the flavors.
- When ready to serve, add the fish, shrimp and squid (or chicken if you prefer), and simmer uncovered for a few minutes until the seafood (or chicken) is just cooked through.
- Meanwhile, heat the noodles according to packet instructions, drain, and keep warm.
- Lastly, add the crabmeat to the laksa and heat through gently.
- Remove laksa from heat and add the lime juice to taste.
- Divide the hot noodles, bok choy and mint leaves between serving bowls.
- Ladle hot soup over the top.
- Serve soup topped with cilantro sprigs, bean sprouts, fried shallots, and extra chili if desired.
Nutrition Facts : Calories 741.9, Fat 63.3, SaturatedFat 41.1, Cholesterol 74.7, Sodium 1149.7, Carbohydrate 18.9, Fiber 4.3, Sugar 6.1, Protein 34.1
SINGAPORE LAKSA RECIPE BY TASTY
Get a tantalising taste of Singapore for yourself with this spiced bowl of laksa.
Provided by VisitSingapore
Categories Lunch
Yield 2 servings
Number Of Ingredients 27
Steps:
- Remove the heads and shells from prawns and set aside in a bowl, then devein and set the prawn meat aside in a separate bowl.
- To make the prawn stock, add cooking oil to a large saucepan on medium-high heat. Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.
- Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.
- Remove prawn shells then strain the broth into a bowl through a sieve.
- In a food processor, add dried chilli, red chilli, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts and lemongrass stalk, then pulse for 5 minutes until a thick paste forms.
- Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant. Add palm sugar, fish sauce, coconut milk and prawn stock stirring to combine. Simmer the mixture for 15 minutes then add the prawns and tofu puffs, cooking for 3 minutes to finish.
- To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake. Ladle in scoops of the laksa making sure to include tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and optional chilli paste.
- Enjoy!
CHICKEN LAKSA
Use lighter rice noodles in this fragrant Malaysian soup with spiced chicken, coconut broth, coriander and mint
Provided by James Martin
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 15
Steps:
- Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
- Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
- Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
- Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.
Nutrition Facts : Calories 424 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium
More about "laksa recipes"
LAKSA NOODLE SOUP: AUTHENTIC RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (8)Total Time 1 hr 10 minsCategory Noodle SoupCalories 979 per serving
- Preheat your oven to 400 degrees F. Season the chicken thighs with salt and pepper (we used white pepper, but you can also use black pepper), and place on a baking sheet lined with parchment paper. Bake in the oven for 40 minutes. Remove from the oven and set aside.
- While the chicken is cooking, heat 2 tablespoons vegetable oil in a large saucepan or medium pot over medium heat. Add the minced garlic and ginger and cook for 1 minute. Add the minced lemongrass and chilies, and cook for 3 minutes.
- Add the laksa paste and brown sugar. Fry for another 3 minutes, letting all the flavors meld together. Add the chicken stock, coconut milk, and fish sauce. Bring to a boil. Add the soy puffs, cover, and allow to simmer for 10 minutes.
- Meanwhile, rinse the noodles in warm water (for cooked hokkien noodles or rice vermicelli) or prepare according to package instructions (for fresh or dried wheat noodles). Distribute among four large noodle soup bowls.
PRIMA TASTE SINGAPORE LAKSA LA MIAN 1S, 185GM - AMAZON.CA
From amazon.ca
Reviews 524
LAKSA | EASY DELICIOUS RECIPES: RASA MALAYSIA
From rasamalaysia.com
Reviews 34Calories 280 per servingCategory Malaysian Recipes
LAKSA PASTE - 7OZ (PACK OF 1) : AMAZON.CA: GROCERY ...
From amazon.ca
Reviews 7
LAKSA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
4.6/5 (5)Servings 4Cuisine Southeast AsianCategory Noodle Dish
PRAWN LAKSA RECIPE - BBC FOOD
From bbc.co.uk
LAKSA NOODLE SOUP - RECIPETIN EATS
From recipetineats.com
LAKSA: MY FAVOURITE MALAYSIAN FOOD - OUT OF TOWN BLOG
From outoftownblog.com
DIANA CHAN'S NYONYA LAKSA LEMAK
From asianfoodnetwork.com
LAKSA - SORTEDFOOD
From sortedfood.com
LAKSA AT SAM KONG 三江 RESTAURANT IN KAMPUNG UNGKU MOHSIN ...
From pinterest.ca
THE HISTORY OF LAKSA - ASIAN INSPIRATIONS
From asianinspirations.com.au
CHICKEN LAKSA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
LAKSA FOOD TOUR TAKES OFF | LAKSA FESTIVAL 2021
From laksafestival.nt.gov.au
LAKSA | SPIRITFARER WIKI | FANDOM
From spiritfarer.fandom.com
LAKSA RESTAURANT - BEST MALAYSIAN RESTAURANT IN LONDON
From laksa-london.co.uk
LAKSA | FOOD FANTASY WIKI | FANDOM
From food-fantasy.fandom.com
10 BEST LAKSA IN SINGAPORE THAT SHOULD WARM THE COCKLES OF ...
From danielfooddiary.com
TOP 10 BEST LAKSA IN PENANG YOU MUST TRY - PENANG FOODIE
From penangfoodie.com
OTTAWA FOODIES - LAKSA
From ottawafoodies.com
LAKSA - FOOD TRUCK
From lv.foursquare.com
LAKSA NOODLE SOUP WITH HOMEMADE LAKSA PASTE | AMIABLE FOODS
From amiablefoods.com
LAKSA RECIPE: HOW TO COOK LAKSA AT HOME - LOKATASTE.COM
From lokataste.com
5 BEST LAKSA IN SINGAPORE (2021) THAT EVERY LOCAL LOVE
From thebestsingapore.com
ASSAM LAKSA
From asianfoodnetwork.com
HOW TO EAT LAKSA, MALAYSIA'S ICONIC NOODLE DISH
From tripsavvy.com
WHEN IT COMES TO NOODLE SOUPS, CURRY LAKSA AT THIS ... - CBC
From cbc.ca
10 BEST LAKSA IN SINGAPORE TO SLURP ON [2022] - SBO
From sbo.sg
WHERE TO EAT: 10 BEST LAKSA SPOTS IN SG FOR AN ...
From sethlui.com
LAKSA SOUP - A MALAYSIAN COCONUT CURRY SOUP
From feastingathome.com
LAKSA - WIKIPEDIA
From en.wikipedia.org
CURRY LAKSA NOODLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAKSA RECIPE BY CHEF SHIVNEET, ITC MAURYA SHERATON - NDTV FOOD
From food.ndtv.com
LAKSA RECIPE - SINGAPOREAN CURRY NOODLE SOUP (LAKSA LEMAK ...
From youtube.com
LAKSA | MALAYSIAN FOOD | RECIPES | SBS FOOD
From sbs.com.au
SEAFOOD LAKSA: SINGAPOREAN SHRIMP & FISH SOUP RECIPE
From dobbernationloves.com
EASY MALAYSIAN LAKSA RECIPE - TASTINGTABLE.COM
From tastingtable.com
SEAFOOD LAKSA - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
LAKSA | TRADITIONAL NOODLE DISH FROM MALAYSIA, SOUTHEAST ASIA
From tasteatlas.com
LAKSA - CARLSBAD CRAVINGS
From carlsbadcravings.com
FIND OUT SURPRISING BENEFITS OF LAKSA SOUP FOR HEALTH HERE ...
From drhealthbenefits.com
SINGAPORE LAKSA: A LOCAL FAVOURITE - VISIT SINGAPORE ...
From visitsingapore.com
HOW TO COOK THE PERFECT LAKSA – RECIPE | FOOD | THE …
From theguardian.com
#curries #60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #main-dish #soups-stews #asian #dinner-party #dietary #spicy #taste-mood
You'll also love