Jan 16, 2012

Laksa Variety

Laksa noodles
Laksa Recipe
For garnishing:
Pineapple (cut into strips)
Cucumber (shredded)
Lettuce (shredded)
Onion (sliced finely)
Red chilly (Sliced)
1 tbsp black shrimp paste mixed with a little hot water
For paste:
6 pcs dried chillies (soaked in hot water till soft)
3 slices galanga/lengkuas
15g prawn paste/belachan (roasted/baked)
2 stalks lemon grass/serai (sliced)
100g shallots
For gravy:
2 tbsp tamarind paste (mix with 100ml water and strain the juice)
2tbsp oil
1.2 litre water/fish stock
6 pcs polygonum flowers/daun Kesum
1 pcs wild ginger flowers/bunga kantan
4 pcs dried tamarind skin
150g sardine (remove bones)
1 tbsp sugar
salt to taste
1. Blend paste ingredients with some water.
2. Heat oil in wok and fry paste till fragrant.
3. Add water/fish stock to boil.
4. Add tamarind juice, polygonum leaves, wild ginger flowers and dried tamarind. Simmer for 15 minutes.
5. Add flaked sardine fish, sugar and salt. Simmer.
6. Remove leaves, steams and dried tamarind skins just before dishing out the gravy.
7. Put Laksa noodles in a bowl and garnish.
8. Pour boiling gravy over noodles and serve with 1 tbsp of shrimp paste.

really tasty!

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