CURRY LAKSA (CURRY MEE)
Curry Laksa (Curry Mee) Recipe: is a popular hawker's dish. Curry Mee/Curry Laksa is a dish that's full of flavours-slightly creamy soup infused with coconut milk.
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 30m
Number Of Ingredients 23
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.)
Nutrition Facts : Calories 220 calories, Carbohydrate 244 grams carbohydrates, Cholesterol 521 milligrams cholesterol, Fat 151 grams fat, Fiber 34 grams fiber, Protein 87 grams protein, SaturatedFat 83 grams saturated fat, ServingSize 4 people, Sodium 8315 grams sodium, Sugar 35 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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
MALAYSIAN CHICKEN CURRY LAKSA (LAKSA LEMAK) RECIPE BY TASTY
Curry laksa, or curry mee, is one of the most popular hawker's market dishes in Malaysia, so you know it's a crowd-pleaser-it's soul-warming, slightly spicy, coconut-y, and just satisfying. A fantastic option for a weeknight meal, curry laksa comes together quite quickly, especially if you make the laksa paste in advance. Of course, you could buy store-bought laksa paste if you are pressed for time, but trust us, this version tastes better. With a bowl of laksa, a blanket, and your favorite show, you'll be set for the night.
Provided by Aleya Zenieris
Categories Lunch
Time 1h
Yield 2 servings
Number Of Ingredients 38
Steps:
- Make the laksa paste: In a food processor, combine the dried red chiles, dried shrimp, cashews, coriander seeds, and cumin seeds and grind into a powder. Add the shrimp paste, ginger, galangal, turmeric, garlic, Thai red chiles, shallots, lemongrass, curry powder, cilantro stems and roots, and vegetable oil and grind into a smooth paste, about 3 minutes. Set aside until ready to use. The laksa paste will keep in an airtight container in the refrigerator for up to one week. Pour a bit of oil over the top to cover the sauce before storing.
- Make the curry: Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions, then drain and set aside.
- Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the ginger and garlic and sauté for 1-2 minutes, until fragrant, then add the Thai red chiles and lemongrass and sauté for 2 minutes, until the lemongrass softens a bit. Add the laksa paste and sauté for 2-3 minutes, until the oil starts to separate. Add the chicken thighs and cook for 3-4 minutes, until about halfway cooked. Add the long beans and sauté for 2 minutes, until the beans soften a bit.
- Add the chicken stock and coconut milk. Bring to a boil, then remove the pot from the heat.
- Add the tofu, fish cakes and rice cakes, if using, 1 tablespoon salt, the palm sugar, and lime juice and stir to incorporate. Season the curry with more salt, lime juice, or palm sugar, if desired.
- Divide the cooked noodles between 2 deep bowls. Ladle the curry sauce over the noodles, then use tongs to distribute the chicken, tofu puffs, fish cakes, rice cakes, and long beans on top. Garnish with the cilantro, mint, lime wedges, hard-boiled eggs, Thai red chiles, and sambal oelek.
- Enjoy!
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