LAKSA RECIPE
Laksa - Spicy street food noodle dish popular in Malaysia and Singapore. This homemade curry laksa recipe is so easy and delicious!
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 280 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 249 milligrams cholesterol, Fat 89 grams fat, Fiber 11 grams fiber, Protein 132 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 3 people, Sodium 903 grams sodium, Sugar 9 grams sugar
CHICKEN LAKSA
Use lighter rice noodles in this fragrant Malaysian soup with spiced chicken, coconut broth, coriander and mint
Provided by James Martin
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 15
Steps:
- Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
- Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
- Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
- Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.
Nutrition Facts : Calories 424 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium
LAKSA
Laksa is spicy, fragrant noodle soup found across Southeast Asia. Our recipe doesn't shy away from strong, authentic flavors while also being easy to make.
Provided by Sarah
Categories Noodle Soup
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat your oven to 400 degrees F. Season the chicken thighs with salt and pepper (we used white pepper, but you can also use black pepper), and place on a baking sheet lined with parchment paper. Bake in the oven for 40 minutes. Remove from the oven and set aside.
- While the chicken is cooking, heat 2 tablespoons vegetable oil in a large saucepan or medium pot over medium heat. Add the minced garlic and ginger and cook for 1 minute. Add the minced lemongrass and chilies, and cook for 3 minutes.
- Add the laksa paste and brown sugar. Fry for another 3 minutes, letting all the flavors meld together. Add the chicken stock, coconut milk, and fish sauce. Bring to a boil. Add the soy puffs, cover, and allow to simmer for 10 minutes.
- Meanwhile, rinse the noodles in warm water (for cooked hokkien noodles or rice vermicelli) or prepare according to package instructions (for fresh or dried wheat noodles). Distribute among four large noodle soup bowls.
- Shred the cooked chicken and skin and distribute among the bowls. Pour any juices from the roasting pan into the broth. (You can even use a little bit of warm water to scrape any lingering tasty bits off the parchment paper).
- Season the broth with lime juice and more fish sauce to taste, until your broth has reached your desired levels of saltiness/sourness. If you would rather not use fish sauce as your salting agent (it can be quite pungent to some palates), season with salt instead.
- Meanwhile, toss the thinly sliced shallots in flour until they're lightly coated. In a cast iron pan, heat an additional 2 tablespoons oil. Fry the shallots until crispy and set aside.
- Season the shrimp with salt and pepper and sear them in the same oil you used to cook the shallots, just until they're cooked through.
- To assemble the laksa, pour the broth over the noodles and chicken, and add a couple pieces of soy puff to each. Top with the cooked shrimp, bean sprouts, cilantro, and fried shallots. Serve with extra lime wedges, and enjoy!
Nutrition Facts : Calories 979 kcal, Carbohydrate 86 g, Protein 53 g, Fat 59 g, SaturatedFat 35 g, Cholesterol 156 mg, Sodium 921 mg, Fiber 7 g, Sugar 17 g, ServingSize 1 serving
STANLEY'S LAKSA PASTE
Chef Stanley Wong recommends visiting an Asian or Indian market to find many of these ingredients.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Chinese-Inspired Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 12
Steps:
- In a food processor, combine lemongrass, garlic, turmeric, galangal, ginger, candlenuts, onion, chiles, shrimp paste, and 1/2 cup water. Process to form a smooth paste.
- In a medium skillet, heat oil over medium-high heat. Add paste mixture and cook, stirring constantly, until golden and aromatic, 15 to 20 minutes. Remove from heat, and add palm sugar, stirring to dissolve. May be stored in an airtight container in the refrigerator for up to 1 month.
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!
LAKSA
I spent a considerable number of years an Asian expatriate in the Western world, mostly as a student. Back when I was in boarding school in Australia, one of the things I missed the most were the steamy dishes from back home served in some spicy fragrant gravy. On Saturdays my friends and I would walk down to Chinatown and order a large bowl of laksa. However, the chef inside me pushed me to come up with my own version of the dish. Entertain your tastebuds with the following recipe!
Provided by ambernova
Categories Curries
Time 31m
Yield 6-8 serving(s)
Number Of Ingredients 24
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.
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
STANLEY'S LAKSA
Chef Stanley Wong recommends visiting an Asian or Indian market to find many of these ingredients.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring chicken stock and coconut milk to a boil. Stir in laksa paste, and let simmer for 15 minutes. Season with salt and pepper.
- Using an immersion blender, blend until smooth. Pass mixture through a chinois or a fine-mesh sieve lined with cheesecloth. Transfer to a second saucepan, and keep warm over medium-low heat. Add bean curd, and cook for 3 minutes.
- Season shrimp with salt and pepper. Heat a large skillet over high heat. Add shrimp, and sear on both sides until just cooked through, about 2 minutes. Remove, and set aside.
- Bring a large saucepan of water to a boil; add salt. Add noodles, and heat through. Drain, and divide among four large soup bowls. Pour soup over noodles, and top with bean sprouts, shrimp, and herb leaves. Serve immediately.
SEAFOOD LAKSA
Got a Thai food craving? Why not try this super delicious Thai Seafood Laksa. A great way to get a fabulous Thai meal on the table quickly, using only one pan and ready in less than 30 minutes. If you like Thai food like I do then you will LOVE this!
Provided by Nicky Corbishley
Categories Soup
Time 30m
Number Of Ingredients 24
Steps:
- Start by soaking your vermicelli in a large bowl of boiling water for about 8-10 minutes until cooked. Drain, and then rinse through with cold water to prevent it from sticking together.
- Next make your garnish by mixing the vinegar and sugar together until the sugar dissolves, then mixing in the chilli, cucumber and red onion. Put to one side.
- Whilst your noodles are soaking, make your Laksa paste. Heat the oil in a medium-to-large pan, and add the chopped onions. Cook on medium for about 5 minutes until the onions soften and start to turn translucent. Add in the rest of the Laksa paste ingredients, stir and continue to cook for 6-7 minutes, stirring every now and then. Then carefully use a stick blender to blend the ingredients into a paste. You could also use a mini chopper to do this.
- Add the coconut milk and stock to the paste and gently heat through. Then add in your fish, stir, and allow to cook for 2-4 minutes until the fish is starting to fall apart. Add in your prawns, stir, and cook for an extra one minute. The prawns should be starting to turn pink, and your fish should be cooked. Finally add in the beansprouts and cook for another minute.
- Whilst your fish and beansprouts are cooking, divide your noodles between the bowls. Scoop the fish, prawns and beansprouts out of the soup, and spoon them over the noodles. Then gently pour or spoon the sauce over and around the noodles.
- Garnish with a sprinkle of coriander and a teaspoon of the chilli/red onion/cucumber mix.
Nutrition Facts : Calories 517 kcal, Carbohydrate 58 g, Protein 21 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 83 mg, Sodium 757 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
LAKSA
The following recipe is by Rohani Jelani and is adapted from the Hungry Go Where Malaysia website (www.hungrygowhere.my).
Provided by TasteAtlas
Categories Noodle Dish
Yield 4 servings
Number Of Ingredients 26
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.
More about "stanleys laksa food"
5 BEST LAKSA IN SINGAPORE (2021) THAT EVERY LOCAL LOVE
From thebestsingapore.com
Estimated Reading Time 7 mins
- 328 Katong Laksa. A legend bowl of Katong style laksa. $5 (small) $7 (big) Address. 51 East Coast Road, Singapore 428770.
- Depot Road Zhen Shan Mei Claypot Laksa. A Michelin-rated bowl of laksa. $4 (small) $5 (medium)
- Janggut Laksa. Mildly spiced version of Katong laksa. $4 (small) $5 (medium) $6 (large) Address. #01-59 Queensway Shopping Centre, 1 Queensway, S149053.
- 928 Yishun Laksa. Cheap yet yummy laksa. S$2.80 (small) S$3.30 (large) Address. #01-155, 928 Yishun Central 1, Singapore 760928.
- Wei Yi Laksa & Prawn Noodle. When you want laksa for breakfast. S$3 (small) S$4 (medium) S$5 (large) Address. 48 Tanglin Halt Road, #01-20, Tanglin Halt Market, S142048.
CURRY LAKSA NOODLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (40)Total Time 41 minsCategory Dinner, Lunch, SoupCalories 851 per serving
THE HISTORY OF LAKSA - ASIAN INSPIRATIONS
From asianinspirations.com.au
Estimated Reading Time 3 mins
RECIPE: SINGAPOREAN LAKSA BY BEC STANLEY | STUFF.CO.NZ
From stuff.co.nz
Estimated Reading Time 3 mins
LAKSA - TRADITIONAL AND AUTHENTIC MALAYSIAN RECIPE | 196 ...
From 196flavors.com
3/5 (2)Category Main Course, SoupAuthor Renards GourmetsTotal Time 1 hr
ASSAM LAKSA @ JUSCO MID VALLEY - PLACES AND FOODS
From placesandfoods.com
Estimated Reading Time 1 min
STANLEY’S, OTTAWA - RESTAURANT REVIEWS, PHOTOS & PHONE ...
From tripadvisor.ca
2/5 (17)Location 1565 Maple Grove Rd Bell Sensplex, K2V 1A3, Ontario
LAKSA - WIKIPEDIA
From en.wikipedia.org
Created by Peranakan ChineseMain ingredients Noodles, herbs, coconut milk, tamarind, spice pastePlace of origin Maritime Southeast AsiaServing temperature Hot
THE BEST LAKSA IN VANCOUVER - TRIPADVISOR
From tripadvisor.ca
328 KATONG LAKSA - FOOD STANDS - 101 THOMSON ROAD ...
From yelp.ca
STANLEYS LAKSA-PASTA | OPSKRIFTER 2022
From da.holidaysbeauty.com
LAKSA | VANCOUVER FOODSTER
From vancouverfoodster.com
LAKSA | TRADITIONAL NOODLE DISH FROM MALAYSIA, SOUTHEAST ASIA
From tasteatlas.com
SINGAPORE LAKSA: A LOCAL FAVOURITE - VISIT SINGAPORE ...
From visitsingapore.com
SPIRITFARER FAVORITE FOODS GUIDE: PASSENGER LIKES AND ...
From gameskinny.com
OTTAWA FOODIES - LAKSA
From ottawafoodies.com
KWAN TZI ZHAI VEGETARIAN CUISINE 觀自齋 - HAPPYCOW
From happycow.net
STANLEY | SPIRITFARER WIKI | FANDOM
From spiritfarer.fandom.com
FOOD - MARTHA STEWART CHEF STANLEY WONG LAKSA - …
VACUUM INSULATED FOOD JARS | STAINLESS STEEL | STANLEY
From stanley1913.com
GOOD LAKSA SYDNEY CBD - AAVIRTUALCONVENTION1BIARRITZ.COM
From aavirtualconvention1biarritz.com
GROWLERS & FLASKS | STANLEY
From stanley1913.com
STANLEY'S LAKSA PASTE - MEALPLANNERPRO.COM
From mealplannerpro.com
STANLEYS LAKSA RECIPES
From tfrecipes.com
BO LAKSA KING BUBBLES AND BITS ON EAST HASTINGS AND ...
From chowtimes.com
STORY OF WORLD BEST FOODIES — STANLEY KAN
From stanleykan.com
1,205 LAKSA FOOD PHOTOS - FREE & ROYALTY-FREE STOCK PHOTOS ...
From dreamstime.com
THE BEST LAKSA DELIVERY IN STANLEY | SEE PRICES AND ORDER ...
From ubereats.com
FOOD - GO AHEAD MAKE MY DINNER GROUND BEEF CHEF ... - …
From youtube.com
THE BEST FRIED CHICKEN DELIVERY IN STANLEY | SEE PRICES ...
From ubereats.com
STANLEY & SUVIE : EAT WALK BAS; PENANG!
From snownforever.blogspot.com
LAKSA | SPIRITFARER WIKI | FANDOM
From spiritfarer.fandom.com
PRIMA TASTE LAKSA LA MIAN: REVIEW - FOODOLOGY
From foodology.ca
STANLEY® TOOLS: HAND TOOLS & STORAGE PRODUCTS | STANLEY TOOLS
From stanleytools.ca
HOW TO EAT LAKSA, MALAYSIA'S ICONIC NOODLE DISH
From tripsavvy.com
HOME | STANLEY
From stanleyfoodsinc.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love