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!
MALAYSIAN LAKSA
Laksa is a Malaysian soup made from laksa flavour spicy curry, coconut cream, noodles, prawns/shrimp, chicken and lots of fresh toppings. This recipe is considered to be a cheat version because it uses laksa paste, however the results are still very yummy. You can vary the ingredients in the soup to your own taste. I had trouble finding fish balls and fried tofu puffs in my region so I replace the balls with extra green prawns/shrimp and fried my own tofu (I cut them into 1 cm by 1 cm cubes). This recipe is from SBS's Food Safari and is made by Aryan Mansor
Provided by Chef floWer
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 26
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.
Nutrition Facts : Calories 1475.8, Fat 60.7, SaturatedFat 26.1, Cholesterol 127, Sodium 1704, Carbohydrate 190, Fiber 7.7, Sugar 74.9, Protein 47.9
MALAYSIAN CURRY LAKSA
Curry laksa is one of the signature dishes of the Malaysian Chinese community and is also known as curry mee. It comes in various versions from mild to spicy with different toppings, depending on the region. This month, we've partnered with Caroline Artiss, a chef of over 20 years who specializes in Malaysian and Asian fusion. Caroline's YouTube cooking videos focus on simple, delicious dishes from all over the world. Be sure to check out her fantastic show on YouTube for more amazing Malaysian recipes and dishes.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 398.8, Fat 39.7, SaturatedFat 24.2, Cholesterol 29.6, Sodium 479.2, Carbohydrate 5.8, Fiber 0.1, Protein 8.8
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