Curry laksa (in lots of places known simply as &"laksa&") is really a coconut-based curry soup. The primary ingredients for many versions of curry laksa include tofu puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa which utilizes chicken rather of shrimp. Cockles are often very generally utilized in laksa and many vendors would add them into laksa unless of course customers request to not have cockles for hygiene reasons. Laksa is generally offered having a spoonful of sambal chilli paste and it is typically garnished with Vietnamese coriander, or laksa leaf, that is known in Malay as daun kesum.
Recipe for Laksa
Ingredients (serves 5)
- 1 kg cooked laksa noodles - drained
- 200 g cooked skinless chicken white meat - shredded
- 2 pieces fish cake - sliced
- 300 g beansprouts - steamed
- 4 pieces taupok - sliced
- 1 cucumber - peeled and shredded
- Daun kesum - washed and finely shredded
- 1 Litre low-fat milk
- 1 cup water
- 1 1/2 dsp unsaturated oil
- 30 dried chillies
- 10 small onions
- 12 buah keras
- 2 stalks daun kesum
- 1 cup dried prawns - drenched
- 1/2 dsp belachan (shrimp paste) - roasted
- Heat oil and fry ingredients (A) until aromatic. Add ingredients (B) and fry for one to two minutes.
- Add water and taupok and simmer lightly for ten minutes.
- Stir in milk and prepare over low heat for an additional a few minutes.
- Pour gravy over laksa noodles and serve with beansprouts, shredded chicken and fish cake. Add daun kesum and cucumber as preferred.
- Soak dried prawns not less than fifteen minutes and rinse to get rid of a few of the salt.
- To avoid milk and yogurt from curdling, provide boil over low heat.
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2 comments.
I suppose you'll need coconut milk, instead of cow's milk, otherwise there's no coconut.
really the very best laksa I've ever endured doesn't have coconut milk just skimmed milk e.g. Asian Gourmet in the Adelaide Markets I've been searching for that recipe for a long time and can try it out
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