Adams Laksa For One Food

ADAM'S LAKSA FOR ONE

Steps:

• Heat a wok until it is hot.
• Add 1 tbsp peanut Oil and 1 tsp sesame oil.
• When the oils are hot add the chopped onion and stir for 2 to 3 minutes.
• Add the ginger, garlic, curry paste, then stir until thoroughly mixed.
• Do not burn.
• Next, open widows in the house and grab a tissue to wipe your teary eyes because the aromatic smell is so strong BUT smells delicious.
• Add chicken and stir for 2 minutes, coating well with the paste.
• Add chili sauce, fish sauce and stir for 30 seconds.
• Add the hot stock, stir.
• Add the cooked noodles and simmer for 2 minutes.
• (Cook noodles of your choice as per noodle directions)
• Then add the lemongrass and coriander; stir well.
• Add the chopped assorted vegetables; stir for a minute.
• Do not over cook the vegetables.
• Add the coconut milk or cream and stir and simmer for 1 minute.
• Remove from the heat and serve immediately in a huge bowl.

LAKSA RECIPE

Steps:

• In a stockpot, add the oil and sauté the instant curry paste until aromatic. Add the chicken broth, water, lemongrass, tofu puffs and bring the soup to a boil. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
• Rinse the yellow noodles and bean sprouts separately, drained and set aside.
• To assemble a bowl of laksa for serving, bring to boil some yellow noodles and a handful of bean sprouts. Drain the noodles and bean sprouts and transfer to a serving bowl. Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and a few pieces of tofu puffs on top of the noodles. Serve immediately.

LAKSA

Steps:

• Add the fish, ginger, tamarind apple, and a teaspoon of salt into a pot and cover with water. Bring to a boil, then simmer for about 10 minutes, until the fish is cooked through. Turn off the heat, then take out the fish and reserve the cooking water.
• Debone the fish and weigh the meat (you should get about 200 g). Put the heads and the bones into a blender, add the cooking water, and blend. After straining the mixture, reserve the liquid and discards the solids.
• Add the strained liquid into a clean blender jug. Put the fish meat in, then blend until smooth.
• For the gravy, soak the dried chilies in hot water for about 15 minutes, until softened. Rinse and remove the majority of the seeds. In a blender, blend the softened chilies, shallots, shrimp paste, and 75 ml of water.
• Pour the chili mixture into a large saucepan, add 300 ml of water and slices of tamarind apple, daun kesum, and ginger. Season with salt and sugar, then bring to a boil. After simmering for approximately 10 minutes over a low flame, add the blended fish, then simmer for 10 more minutes. Add some more seasonings, if needed, and remove from the heat.
• Cook the noodles according to the package directions, then strain. Slice, then nicely arrange the garnishes on a serving platter.
• When ready to serve, reheat the gravy. Add some noodles into shallow soup bowls and cover them with hot gravy. Garnish with the prepared ingredients and serve at once.