MALAYSIAN CURRY LAKSA RECIPES

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.

Steps:

• Take oil in a saucepan. When hot add the prawns and toss until half cooked. Keep aside. In the same pan add the laksa paste and saute until fragrant. Add the stock and stir to mix. When it first boils add the coconut cream and simmer. Add to it the fish sauce, lime juice, sugar and salt. Throw in the prawns, chicken, carrot, broccoli, pineapple and lychee's. Bring it to a boil and take it off the gas. Garnish with spring onion or coriander. Serve hot, straight from the gas in a large soup bowl with noodles of your choice in the bottom. PS:A vegetarian version can be made using the same recipe...just chuck out all the meat and the shrimp paste from the laksa paste and use a vegetarian stock. Add more or few vegetables as you like. Bean sprouts, Tofu puffs, squid, calamari, fish fillets and fish balls can also be added as a substitute. By adding lychee's and pineapple, it makes an exotic sweet and spicy Laksa.