Friday, 9 March 2012

Curry Laksa

 This is also another famous local dish in Malaysia. Not really simple to cook, requires a lot of ingredient. But it is delicious.






INGREDIENTS:
1 pckt Mee (yellow noodles)

¼ pckt Meehoon – Soak with hot water
2 bowl of beansprout (taugeh)
1 bowl fresh prawns (medium size)
Fishball/ chicken meat/ eggs/ squid (which ever that you like)
Mint leaves for garnishing
INGREDIENT FOR - LAKSA GRAVY
Ingredient A
3 red chillies
4 dried chillies
3 shallots, peeled
2 garlic, peeled
1 tsp coriander seeds powder
1/2 tsp turmeric powder
1 tsp roasted shrimp paste (belacan)
¼ cup coconut milk
2 tblsp oil

Ingredient B
1 cup coconut milk
1cup of water
1 ginger flower (bunga kantan) - cut into 4
5 sprigs kesum leavess
1tsp chicken stock
1tsp tamarind paste
Salt to taste

Few pcs fried tofu

INGREDIENT FOR SAMBAL
2 red chilies
4 dried chilies - deseeded
3 onions
2 garlic
1tsp turmeric powder
1tsp roasted belacan (shrimp paste)
1/4 cup of water
3 tblsp coconut water

PREPARATIONS - Step by Step

Step 1: Cooking Laksa Graving

1. Blend all the items until fine
2. Saute the ingredients A (blended paste) for about 10 mins. until fragrant
3. Add coconut milk and water, put in kesum leaves, ginger flower and kafir leaves
4. Add salt, tamarind paste and chicken stock. Let it simmer at low heat for another 10-15 mins
5. Finally, add the fried tofu.
6. And you gravy is ready

Step 2: Cooking Sambal Chili

1. Combine ingredient in a blender. Blend it to paste
2. Put the sambal ingredients into a wok and stir-fry heat until fragrant. Dish into a bowl

Step 3: Serving Preparation

1. Blanch mee, meehoon and bean sprout separately. Dish and drain
2. Boil chicken meat, fishball and prawns separately until cooked. Dish and drain
3. Put a bit of everything in a serving bowl, add graving
4. Garnish with mint leaves and serve it with sambal







3 comments:

Fuzz said...

YUM! Aunty, do I blend all of ingredients A before I sautee them?

RoMy JN said...

Hi Justin.. How are you? All the ingredient A has to be blended fine before sauté. Don't forget to reduce the chilli because Australian Chillies are so spicy. have fun cooking..

Farah Harrison said...

i used to de-seed the chillies and soak them in hot water for about 10 mins. helps to take the heat away :)