Curry Laksa Food

CURRY LAKSA (CURRY MEE)

Steps:

• Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. Add in the rest of the coconut milk, tow pok, and pig's blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. Remove from fire and use stock as a soup for the yellow noodles and vermicelli. (Should the gravy or stock curdle, strain it.)
• For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)

CURRY LAKSA (CURRY MEE)

Steps:

• Blend all spice paste ingredients with ¼ cup (60ml) water until smooth. Pour mixture into a bowl. Mix with curry powder to form a thick paste.
• Heat vegetable oil in a large pot over medium heat. Stir fry spice paste until fragrant, about 5 minutes. Add chicken breasts and cook until opaque, about 3 minutes.
• Pour in 6 cups (1.4 liters) water. Add pandan leaves. Cover and bring soup to a boil. Reduce heat and allow it to simmer for 20 minutes.
• In the meantime, fill a separate pot half full of water. Bring to a boil. Scald bean sprouts for about 20 seconds. Remove with a metal strainer.
• Add beehoon (dried rice vermicelli) and cook for 2 minutes. Remove with metal strainer.
• Cook fresh yellow noodles in boiling water for 2 to 3 minutes and dried yellow noodles for 3 to 5 minutes. Remove with metal strainer. Set aside.
• Remove chicken breasts from curry soup with tongs. When cool enough to handle, shred meat and discard bones.
• Lower shrimps into curry soup with a metal strainer. Allow shrimps to cook for 3 to 4 minutes until shrimps curl and turn pink. Remove and set aside.
• Pour coconut milk into soup. Add deep fried tofu and season with salt. Bring it up to a boil and allow coconut milk to heat through. Turn off heat.
• Place a portion of noodles, bean sprouts, some shredded chicken, and shrimps in a bowl. Pour curry soup over noodles and vegetables. Garnish with cucumber and mint leaves.
• Serve Immediately with fried chili paste and lime wedges.

PRAWN LAKSA CURRY BOWL

Steps:

• Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
• Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
• Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

MALAYSIAN CURRY LAKSA

Steps:

• Combine RawSpiceBar's Malaysian Curry Spices with chopped garlic, ginger and salt in a food procesor. Add vegetable oil so the paste is the consistency of a very thick cream soup.
• lace heavy saucepan over medium heat. Once hot, add two tablespoons of oil. Place the chopped shallots into the oil and sauté, until golden, about 15 minutes. Add paste, sauté for 2-3 minutes until fragrant. Lower heat to low, stirring occasionally. The paste should sizzle slightly but not cook too quickly. Continue to saute for 5 minutes, until the oil begins separates from the paste.
• Add chicken and stir well to combine. Raise the heat to medium and saute, stirring often, until the chicken is slightly browned on all sides.
• Add water, sugar, and salt and stir well to combine. Bring to a boil, then turn heat down to simmer, about 20 minutes. Add coconut milk and allow to simmer for another 30-40 minutes, until chicken is tender.
• To deep-fry the tofu: dry the cut pieces of raw tofu with paper towels. Pour oil to a depth of 1 inch in a wok and place over high heat until the oil is hot but not smoking (around 350°F.) Add the tofu pieces. The oil will begin to bubble vigorously around the tofu. Using chopsticks or a slotted spoon, flip the tofu around so that the all the pieces are golden brown and crispy, about 3-4 minutes. Transfer the fried tofu to a plate lined with paper towels to drain.
• Add the fried tofu and vegetables to laksa and allow to simmer for a few more minutes.
• When you are ready to eat add the raw prawns to the curry soup.
• To assemble the dish: Divide the bean sprouts among 4 large soup bowls, covering the entire bottom of the bowls with a layer of sprouts. Evenly mound the egg noodles on top of the bean sprouts. Ladle the laksa into the bowls. Eat immediately, with lime juice squeezed over the top.

LAKSA CURRY PASTE

Steps:

• Grind all ingredients together with a mortar and pestle or in a spice mill or food processor. Form a smooth paste.
• Will last up to 4 days if covered and stored in the refrigerator. If frozen in portions in zip-lock plastic bags, will keep 3 months.
• Note: To make soup, add coconut milk and an equal amount of fish or chicken stock, hokkien noodles (or egg noodles), spring onions, bean sprouts and fish or prawns. Simmer until tender. Or you can use this paste as a flavoring base for your favorite curry.

CURRY LAKSA

Steps:

• Make shrimp stock: In a saucepan over medium heat, warm 1/4 teaspoon canola oil. Add shrimp shells; cook, stirring, until red, about 3 minutes. Add 5 cups water; simmer 15 minutes. Remove from heat; cool. Transfer to a blender; process until a coarse liquid forms, about 1 minute. Strain, pressing on shells; reserve liquid; discard solids.
• Place coconut in a bowl; cover with 3 cups boiling water; let sit until room temperature. Strain, discarding flesh; reserve liquid.
• Place the shiitake mushrooms and chile in a small bowl. Cover with 3 cups boiling water, and let sit until mushrooms and chile have softened, about 20 minutes. Strain; reserve mushrooms and chile in one bowl and the soaking liquid in another.
• Place onion, shallot, garlic, ginger, lemongrass, and reserved mushrooms and chile in the bowl of a food processor. Process until a thick puree forms, 2 minutes; set aside.
• Heat remaining teaspoon canola oil and sesame oil in a medium stockpot over medium heat. Add pureed onion mixture, salt, turmeric, and coriander; fry, stirring frequently, until brown, about 8 minutes. Add reserved shrimp stock, reserved coconut liquid, and reserved mushroom liquid; simmer until slightly thickened, 10 to 15 minutes. Add shrimp; cook until pink, about 5 minutes. Add noodles; cook until heated through. Serve immediately, garnished with scallions and mint sprigs.