LASKA PASTE RECIPES

Name: Laksa
Prep time: 1 min
Cook time: 30 min
Total time: 31 min
Yield: 6-8 serving(s)
Ingredients: 1 kg seafood, of your choice in large dices (shrimp, fishcakes, crabmeat, fish fillet etc) or 1 kg tofu, in large dices (OR all three!); 2 tablespoons coriander seeds; 2 large red chilies, with seeds; 2 small green chilies (also known as cabe rawit in Indonesia or chili padi in Malaysia); 1/2 stalk lemongrass, chopped; 8 garlic, segments; 8 shallots; 1 inch gingerroot; 1/2 inch fresh turmeric; 1/2 inch fresh galangal root; 2 candlenuts; 1 tablespoon shrimp paste; 1 kg egg noodles or 1 kg rice vermicelli; 1 tablespoon sesame oil; 1 cup coconut milk; 1 1/2 liters chicken (from cooked meat) or 1 1/2 liters seafood stock (from cooked meat); 3 fresh basil leaves; 2 stalks fresh lemongrass, flatten and tie into knots; 1/4 cup bean sprouts; 2 stalks fresh cilantro leaves; 1 stalk spring onion, chopped; 1 tablespoon crispy onion (recipe available); sliced cucumber; 1/2 hardboiled egg

LAKSA RECIPE - FOOD.COM

Laksa Recipe - Food.com image

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!

Total Time 31 minutes

Prep Time 1 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 24

Ingredients

1 kg seafood, of your choice in large dices (shrimp, fishcakes, crabmeat, fish fillet etc) or 1 kg tofu, in large dices (OR all three!)
2 tablespoons coriander seeds
2 large red chilies, with seeds
2 small green chilies (also known as cabe rawit in Indonesia or chili padi in Malaysia)
1/2 stalk lemongrass, chopped
8 garlic, segments
8 shallots
1 inch gingerroot
1/2 inch fresh turmeric
1/2 inch fresh galangal root
2 candlenuts
1 tablespoon shrimp paste
1 kg egg noodles or 1 kg rice vermicelli
1 tablespoon sesame oil
1 cup coconut milk
1 1/2 liters chicken (from cooked meat) or 1 1/2 liters seafood stock (from cooked meat)
3 fresh basil leaves
2 stalks fresh lemongrass, flatten and tie into knots
1/4 cup bean sprouts
2 stalks fresh cilantro leaves
1 stalk spring onion, chopped
1 tablespoon crispy onion (recipe available)
sliced cucumber
1/2 hardboiled egg

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.

Nutrition Facts : Calories 1103.2, FatContent 21.7, SaturatedFatContent 10.8, CholesterolContent 252.2, SodiumContent 193.3, CarbohydrateContent 158.4, FiberContent 9.6, SugarContent 9, ProteinContent 70.7

LAKSA CURRY PASTE RECIPE - FOOD.COM

Laksa Curry Paste Recipe - Food.com image

Entered for safe-keeping, since jarred laksa curry paste can be hard to find. This came from New Zealand Womans Weekly magazine. This goes together quickly in a food processor. Once the paste is made, add your choice of fish or meat or vegetables, stock, cooking yogurt or a can of coconut cream, and your Laksa Soup is ready for dinner. This is spicy.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 cup

Number Of Ingredients 11

Ingredients

2 garlic cloves, chopped
2 cm fresh ginger, chopped (~2 teaspoons)
2 green chilies, seeds removed
1 kaffir lime leaf, chopped (optional)
2 stalks lemongrass, peeled and chopped (~2 tablespoons minced)
2 tablespoons cashew nuts
1 tablespoon brown sugar
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 tablespoon fish sauce
2 limes, juice of (~.36 cup)

Steps:

Grind all ingredients together with a mortar and pestle or in a spice mill or food processor. Form a smooth paste.
Will last up to 4 days if covered and stored in the refrigerator. If frozen in portions in zip-lock plastic bags, will keep 3 months.
Note: To make soup, add coconut milk and an equal amount of fish or chicken stock, hokkien noodles (or egg noodles), spring onions, bean sprouts and fish or prawns. Simmer until tender. Or you can use this paste as a flavoring base for your favorite curry.

Nutrition Facts : Calories 320.1, FatContent 14.2, SaturatedFatContent 2.7, CholesterolContent 0, SodiumContent 1610.3, CarbohydrateContent 50.5, FiberContent 7.3, SugarContent 22.4, ProteinContent 8.8

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