LAKSA PASTE RECIPES

LAKSA AUTHENTIC RECIPE | TASTEATLAS

Laksa Authentic Recipe | TasteAtlas image

The following recipe is by Rohani Jelani and is adapted from the Hungry Go Where Malaysia website (www.hungrygowhere.my).

Provided by TasteAtlas

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 26

Ingredients

400 g ikan kembung
2 cm ginger
3 large slices tamarind apple (asam keping)
1 tsp salt
600 ml water
FOR THE GRAVY:
10 large dried chilies
100 g shallots
10 g shrimp paste (belacan)
75 ml water
2 slices tamarind apple (asam keping)
1 bunch daun kesum
2 torch ginger buds (bunga kantan)
1 tsp sugar
salt
FOR THE NOODLES AND GARNISHES:
200 g dried laksa noodles
1 cucumber
1 onion
3 limes
10 bird's eye chilies
1 large torch ginger bud
4 lettuce leaves
1 small bunch ulam raja
1/2 cup whole mint leaves
1/2 cup daun kesum leaves

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.

LAKSA AUTHENTIC RECIPE | TASTEATLAS

Laksa Authentic Recipe | TasteAtlas image

The following recipe is by Rohani Jelani and is adapted from the Hungry Go Where Malaysia website (www.hungrygowhere.my).

Provided by TasteAtlas

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 26

Ingredients

400 g ikan kembung
2 cm ginger
3 large slices tamarind apple (asam keping)
1 tsp salt
600 ml water
FOR THE GRAVY:
10 large dried chilies
100 g shallots
10 g shrimp paste (belacan)
75 ml water
2 slices tamarind apple (asam keping)
1 bunch daun kesum
2 torch ginger buds (bunga kantan)
1 tsp sugar
salt
FOR THE NOODLES AND GARNISHES:
200 g dried laksa noodles
1 cucumber
1 onion
3 limes
10 bird's eye chilies
1 large torch ginger bud
4 lettuce leaves
1 small bunch ulam raja
1/2 cup whole mint leaves
1/2 cup daun kesum leaves

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.

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Get a tantalising taste of Singapore for yourself with this spiced bowl of laksa.
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The perfect curry to tackle over the weekend, this homemade laksa is really worth the effort. The good news? You’ll have another batch of laksa paste ready to freeze for the next time you cook the dish!
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Feb 07, 2019 · Ingredients 5 Long Red Chiles *, chopped 1 Tablespoon (1 inch or 5cm square cube) Fresh Turmeric (peeled and chopped) or 1 Teaspoon (3.18g) Ground Turmeric 3/4 Teaspoon (2.4g) Ground Cumin 1 Small Brown Onion or 4 Shallots, chopped 2 Lemongrass Stalks, white part only, chopped 2 Tablespoons Galangal ...
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LAKSA NOODLE SOUP | RECIPETIN EATS

Jul 22, 2019 · The amount of laksa paste required will depend on the brand you use - some have more intense flavours than others. Start with 1/2 cup for sautéing, then after you add the coconut milk, have a taste test and if you want a stronger flavour, add more laksa paste to taste. Also add fish sauce for saltiness. 5.
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LAKSA | EASY DELICIOUS RECIPES: RASA MALAYSIA

Mar 21, 2020 · 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.
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LAKSA | EASY DELICIOUS RECIPES: RASA MALAYSIA

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.
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LAKSA NOODLE SOUP | RECIPETIN EATS

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MOM'S SARAWAK-STYLE LAKSA WITH HOMEMADE LAKSA PASTE | SIFT ...

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