J
Jeanh
Guest
LAKSA
INGREDIENTS:
Laksa noodles 200 g.
hard boiled eggs
Water for boiling the noodles
Shrimps
Squid Rings
Squid Balls
Bean Sprouts
LAKSA SOUP BASE:
Water or Seafood stock - 6 c
Evaporated Milk - 1 c
Coconut Powder - 3 c
Fish Sauce - 1 tbsp
Magi Magic Sarap - 1 sachet (8g)
Shrimp Bouillon - 1 cube
Black Pepper Powder Iodized
Salt - 1 1/2 tsp or to taste
Sesame Oil - 2 tsp
Sunflower oil - 1 tbsp
Curry Paste
*Note: Do not add shrimp bouillon if you will be using seafood stock.
PROCEDURE:
Cook noodles as directed on its package. Set aside.
Boil 2 cups of water and add in the shrimps and squid. Simmer for 2 minutes. Remove shrimps and squid and set aside the stock.
In a pot or wok, heat the oils then saute the curry paste until aromatic.
Pour in the seafood stock and 3 cups of water
Mix the coconut powder with some of the water and pour it over the the stock. Then pour the evaporated milk.
Season with fish sauce, bouillon, magi magic sarap, black pepper powder, and salt. Stir and bring to a boil.
Adjust taste by adding more salt if needed then let the soup simmer for another 5 minutes.
Add the lime juice before you remove from fire. Stir.
In a bowl, mix the soup, the noodles, seafood, and eggs then serve. Garnish with sliced lime.
CURRY PASTE:
Garlic - 7 cloves
Onions - 1 medium
Ginger, sliced - 1 inch
Galangal - 1 inch
Turmeric - 5 slices or 2 tsp powder
Chili Paste - 4 tbsp or as desired
Lemon Grass, dried - 1 tbsp
Water - 1/4 c
PROCEDURE:
In a grinder or food processor, mix all the ingredients and grind/process until it becomes a smooth paste. You can also use mortar and pestle to grind the ingredients for the curry paste.
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INGREDIENTS:
Laksa noodles 200 g.
hard boiled eggs
Water for boiling the noodles
Shrimps
Squid Rings
Squid Balls
Bean Sprouts
LAKSA SOUP BASE:
Water or Seafood stock - 6 c
Evaporated Milk - 1 c
Coconut Powder - 3 c
Fish Sauce - 1 tbsp
Magi Magic Sarap - 1 sachet (8g)
Shrimp Bouillon - 1 cube
Black Pepper Powder Iodized
Salt - 1 1/2 tsp or to taste
Sesame Oil - 2 tsp
Sunflower oil - 1 tbsp
Curry Paste
*Note: Do not add shrimp bouillon if you will be using seafood stock.
PROCEDURE:
Cook noodles as directed on its package. Set aside.
Boil 2 cups of water and add in the shrimps and squid. Simmer for 2 minutes. Remove shrimps and squid and set aside the stock.
In a pot or wok, heat the oils then saute the curry paste until aromatic.
Pour in the seafood stock and 3 cups of water
Mix the coconut powder with some of the water and pour it over the the stock. Then pour the evaporated milk.
Season with fish sauce, bouillon, magi magic sarap, black pepper powder, and salt. Stir and bring to a boil.
Adjust taste by adding more salt if needed then let the soup simmer for another 5 minutes.
Add the lime juice before you remove from fire. Stir.
In a bowl, mix the soup, the noodles, seafood, and eggs then serve. Garnish with sliced lime.
CURRY PASTE:
Garlic - 7 cloves
Onions - 1 medium
Ginger, sliced - 1 inch
Galangal - 1 inch
Turmeric - 5 slices or 2 tsp powder
Chili Paste - 4 tbsp or as desired
Lemon Grass, dried - 1 tbsp
Water - 1/4 c
PROCEDURE:
In a grinder or food processor, mix all the ingredients and grind/process until it becomes a smooth paste. You can also use mortar and pestle to grind the ingredients for the curry paste.
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