Laksa Quick Version Food

LAKSA (QUICK VERSION) RECIPE

Steps:

• Method: Briefly branch the bean sprouts in boiling water to remove the grassy taste. Don't take too long. Drain well. Set aside. In a deep pot, sauté the garlic and shallot. Mix the laksa paste with the boiling water and pour into the pot. Add coconut milk. Bring it to boil over medium-high heat. Add in the tofu puffs. When it boils again, add the egg plant. Reduce heat to simmer until the egg plant is softened. Add green beans and cook to your preference of doneness. Add the fish balls and bean sprouts. In the meantime, follow the instructions on packaging to cook the rice vermicelli. Drain well. Blanch the Hokkien noodles in boiling water to remove the excess oil. Don't need to boil it too long. It will turn mushy otherwise. Divide the rice vermicelli and Hokkien noodles into 2 to 3 serving bowls. Ladle the laksa soup on top. Serve immediately.

QUICK AND EASY LAKSA

Steps:

• Place the vermicelli in a large bowl, cover with boiling water and soak for 5 minutes.
• Heat the oil in a saucepan, add the laksa paste and cook, stirring, over medium heat for 1 minute, or until fragrant.
• Add the stock, coconut milk, snowpeas and spring onion and simmer for 5 minutes.
• Pour in the lime juice and season to taste with salt and freshly ground black pepper.
• Drain the vermicelli and divide among four bowls.
• Top with the bean sprouts and fried tofu puffs. Ladle the hot soup into bowls and sprinkle with the fresh mint and coriander.
• Serve Immediately.

LAKSA

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.

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.

MALAYSIAN LAKSA

Steps:

• Shell prawns/shrimp and reserve prawn/shrimp in one bowl and heads and shells in a separate bowl. Set aside for later use.
• Using a food process make 'Spice Paste' add shallots, garlic, ginger, chillies, dried prawns and water. Then blend until it forms a smooth paste. Set aside.
• In a large pot, add vegetable oil and heat. Once the oil is hot add prawns/shrimp shells and fry for about one minute or until they turn red. Remove from pan and discard. This will add prawn/shrimp flavour to the oil.
• To make the 'Laksa Broth' add 'Spice Paste' to prawn/shrimp flavoured oil and fry for a minute. Add laksa paste and simmer for about two minutes. Pour in the chicken or vegetable stock and bring to boil,.
• Then add coconut cream, fish balls, fried tofu, sugar, fish sauce, salt and freshly squeezed lime juice. Bring to boil.
• Half fill a medium pot with water and bring to boil. Add rice vermicelli for a few minutes until they become soft then remove into separate serving bowls.
• Add egg noodles in boiling water for five minutes or until soft and transfer into the same bowls as rice vermicelli.
• In the same pot poach reserved prawn/shrimp meat until it's pink then transfer them into the same bowl as the rice vermicelli and egg noodles.
• Pour 'Laksa Broth' into the serving bowls (same bowls as the prawns/shrimp and noodles).
• Then top with shredded chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and serve with lime wedge's.
• Enjoy.

CHICKEN LAKSA.....QUICK, EASY AND OH SO TASTY

Steps:

• in a small frypan, saute the chicken in 1 tablespoon of the oil, stirring until cooked through but not brown. drain and put aside.
• make the rice noodles according to directions on packet and put aside.
• in a large pot, using the other tablespoon of oil, saute the onion, garlic and chilli until onion is translucent.
• add the laksa paste and stir till fragrant. add the stock and coconut cream and stir until boiling.
• add the chicken, sugar, fish sauce and lime leaves. simmer for 2 minutes. remove from heat.
• TO SERVE:.
• place desired amount of noodles into bowls, ladle laksa over the noodles, distributing chicken evenly. top with some bean shoots, chilli and coriander.