RECIPE FOR LAKSA RECIPES
LAKSA AUTHENTIC RECIPE | TASTEATLAS
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
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.
SINGAPORE LAKSA RECIPE BY TASTY
Get a tantalising taste of Singapore for yourself with this spiced bowl of laksa.
Provided by VisitSingapore
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!
More about "recipe for laksa recipes"
CHICKEN LAKSA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 656 calories per serving
- Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade) START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube. Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles. Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.
LAKSA SOUP RECIPE | CHEFDEHOME.COM
Starting Monday with a flavorful meatless vegetarian coconut curry soup made with Malaysian-style red curry paste called Laksa. Just like any other glorious bowl of Curry Soup, I like to eat Laksa soup loaded with zucchini simmered in creamy spicy coconut-curry broth, topped with silky rice noodles and fresh tofu.
Topped with crunchy peanuts, fresh cucumber and generous splash of lime juice... this soup is bowl-of-heaven for curry lovers!
Oh, you know the best part?! I often ready the Laksa paste over the weekend and then enjoy Laksa soup, any day of the week, in just 10 minutes! An amazingly flavorful subtle-spicy broth comes together with Laksa paste, coconut milk, vegetable stock, and splash of lime juice. That sounds easy, isn't it?
I'm sure you thinking red-curry paste and subtle spicy? I agree that red-tone curry pastes are mostly considered spicy due to use of lot of chilies... but laksa soup is not different and has flavor of chilies yet it is not that hot spicy. Actually the sweetness of coconut milk, and hint of sugar balance the spice and makes Laksa broth savoury.
However, if you like heat, you can use more Laksa paste too. Then just dunk-in some rice noodles and slurp!
First time, I tried Laksa soup in London, UK. We had a 12 hours layover in London. Of course, we got short visa and decided to explore the city a bit. Vishal had lived in London for sometime. So finding our way around, with all train-network of London, was fairly easy. It was cold winter evening and our first stop was in small eatery in busy part of the city. All they sold was some pastries, soups and sandwiches. And Vishal's favorite fish and chips. I think, every eatery in London has fish and chips in their menu. :)
So, shivering in the cold, I was scanning the menu for a familiar soup. Reading the world "curry" I stopped at Curry Laksa Noddle Soup. There was option to add chicken or veggies and I decided to keep it veggie-only. Even talking about that soup bowl reminds me of rich, creamy, aromatic soup. I don't even remember breathing few times before I finished that bowl. And in minutes of, feeling harsh winter, I felt warm head to toe. Indeed it was an unforgettable experience. In-fact, pictures of the soup today are totally inspired from the bowl of soup I drank that day.
I never thought to try and make it at home until last year when UK Chef and TV personality Nigella Lawson shared the picture of Laksa Soup she had in a London restaurant. That day I spent lot of time researching for the recipe... and spent hell lot of time trying to create that silky smooth soup with amazingly beautiful color.
I'm happy to say, after a number of tries, I found the taste and balance of flavor I was looking for. This recipe is very close to my original experience and I love it. Since early this year, it has become a staple in our home.
How to make Laksa Paste?
Laksa paste is essentially a red curry paste and is back-bone of Laksa soup. Hence the name - Laksa. You will be surprised that such simple 6 ingredients provide depth of flavor and rich color to laksa soup. If you look at the list in recipe below, all are easy to find pantry-staples. I mean, we all have lime, onion, garlic, dried chilies in our kitchen? Right? If you don't have **Sambal Oelek (chili paste) in your pantry? You can replace it with sriracha or any regular Asian chili-garlic paste.
Now, I must tell you that authentic Laksa Paste or laksa recipe uses Lemongrass instead of lemon or lime. I had full plans to use lemongrass too. But, thing is, it is not that easy to find everywhere. Also, lemongrass paste, which is often used to avoid hard stems of lemongrass in soups/curries, is not that easy to find either. So I decided to switch to my trusty ingredient that I often use when recipe calls for lemongrass and I don't have any.
Let me tell you, if you are every get stuck on a recipe due to not finding lemongrass? Just do this: zest a whole lime and mix with three tablespoon of lime juice. For every 1 tbsp of lemongrass paste use 1 tbsp of this mixture. And you will not notice difference in the flavor.
To make paste, I process all ingredients in food processor until smooth paste forms. If mixture looks too thick, I add a little more oil or lime juice. Laska paste stays good in refrigerator for 1 week. Recipe below is good to make soup twice.
Originally, Laksa soup is from Malaysian/Singapore region but this recipe is my taste of Laksa from London. I adapted the recipe from a number of sources in attempt to create these flavors. In no particular order, the list of sources referred are listed in the Recipe Notes. During my research, I also came to know that there is a similar version of Laksa soup in Asaam, India. I think, every country leaves their mark on a recipe as it travels.
So friends, a bowl of laksa soup is perfect to way to enjoy cold fall-winter or evening. Blend a batch of laksa paste in advance, then make vegetarian laksa soup for dinner in just 10 minutes. Find you favorite comfy couch in house... Sip the soup and slurp the noodles. Enjoy!
Wish you wonderful day ahead. -Savita x
From chefdehome.com
Total Time 25 minutes
Category Soup, Dinner, Lunch, Curry
Cuisine Asian
- In four serving bowls, add serving of cooked noodles, ladle soup on top dividing equally. Top with sliced tofu, sliced cucumber, cilantro and more chilies. Serve and enjoy!
CHICKEN CURRY LAKSA RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 4.4
- Do Ahead: Curry base (without chicken) can be made 3 days ahead; cover and chill. Reheat over medium-low, adding water to thin as needed.
CHICKEN LAKSA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner, Main course
Cuisine Asian
Calories 424 calories per serving
- 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.
LAKSA | EASY DELICIOUS RECIPES: RASA MALAYSIA
From rasamalaysia.com
LAKSA NOODLE SOUP | RECIPETIN EATS
From recipetineats.com
5 BEST LAKSA RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
LAKSA NOODLE SOUP: AUTHENTIC RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
5 BEST LAKSA RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
CURRY LAKSA NOODLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC CHICKEN LAKSA | DONNA HAY
From donnahay.com.au
THE ULTIMATE SINGAPORE LAKSA RECIPE - NOMADETTE
From nomadette.com
LAKSA - TRADITIONAL AND AUTHENTIC MALAYSIAN RECIPE | 196 ...
From 196flavors.com
CURRY LAKSA RECIPE | DELICIOUS RECIPES
From recipes-delicious.com
LAKSA SOUP - A MALAYSIAN COCONUT CURRY SOUP
From feastingathome.com
CHICKEN LAKSA RECIPE | A FORK AND A PENCIL
From aforkandapencil.com
LAKSA RECIPE: HOW TO MAKE SINGAPORE-STYLE LAKSA AT HOME ...
From thehoneycombers.com
CURRY LAKSA (MALACCA NYONYA LAKSA) RECIPE
From seriouseats.com
