THAI LAKSA RECIPE 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.
EASY CURRY LAKSA - MARION'S KITCHEN
Laksa is traditionally one of those dishes that develops its flavours over time, which can rule it out during busy weeknights. But hold onto your hats, people: this super-fast, super-tasty version will be ready to eat in just 15 minutes! Enjoy a creamy, rich broth and all the trimmings, sooner than you think.
Provided by MARIONSKITCHEN.COM
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a wok or saucepan over medium-high heat. Add the curry paste and cook, stirring, for half a minute or until fragrant. Stir through the curry powder. Then add the chicken and stir-fry for a minute or so. Add the coconut milk and chicken stock. Simmer for 5 minutes. Now add the prawns and fish balls (if using), along with the tofu puffs. Simmer for a another few minutes or until the prawns are cooked. Stir through the fish sauce and sugar and season to taste with extra if needed. Ladle your laksa over the noodles and top with bean shoots, egg and coriander leaves.
More about "thai laksa recipe recipes"
JAMIE OLIVER'S 15 MINUTE MEALS: THAI-STYLE CHICKEN LAKSA ...
[IMAGE]
"I love this mouth-watering meal and so will you. Laksa comes from South East Asia and combines two of my favourite dishes, curry and soup. With sticky, blackened sesame chicken, oodles of aromatic noodles and a fragrant coconut and squash broth, it’ll leave your taste buds tingling." - Jamie Oliver
Thai-Style Chicken Laksa Mildly Spiced Noodle Squash Broth
By Jamie Oliver
From cbc.ca
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 salt, pepper and the five-spice.
Fold over the paper, then bash and flatten the chicken to 1.5 cm 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 800 mL 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.
Swap to the bowl blade in the processor and add the peeled garlic and ginger, the chili, turmeric, trimmed spring onions, peanut butter, dried 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 chili.
Yield: Makes 4 servings
[IMAGE]
This recipe originally appeared on Jamie's 15 Minute Meals - Series 1: © 2012 Jamie Oliver. Visit jamieoliver.com or follow him at @jamieoliver. Photography by David Loftus Copyright © 2012.
[EMBED]
LAKSA AUTHENTIC RECIPE | TASTEATLAS
The following recipe is by Rohani Jelani and is adapted from the Hungry Go Where Malaysia website (www.hungrygowhere.my).
From tasteatlas.com
Reviews 4.6
Cuisine Southeast Asian
- 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.
EASY CURRY LAKSA - MARION'S KITCHEN
From marionskitchen.com
- Heat the oil in a wok or saucepan over medium-high heat. Add the curry paste and cook, stirring, for half a minute or until fragrant. Stir through the curry powder. Then add the chicken and stir-fry for a minute or so. Add the coconut milk and chicken stock. Simmer for 5 minutes. Now add the prawns and fish balls (if using), along with the tofu puffs. Simmer for a another few minutes or until the prawns are cooked. Stir through the fish sauce and sugar and season to taste with extra if needed. Ladle your laksa over the noodles and top with bean shoots, egg and coriander leaves.
COCONUT LAKSA WITH SHRIMP RECIPE - BRYANT NG | FOOD & WINE
From foodandwine.com
Reviews 5
Total Time 1 hours 30 minutes
Category Shrimp
- Add the shrimp to the soup and cook until pink and curled, about 5 minutes. Season the soup with salt and ladle it over the noodles. Garnish with lime wedges and serve.
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