Saturday, 25 January 2014

Laksa : myFresha-licious Style











I cooked this laksa noodle dish twice last December.  The first time was when I granted a request from my husband's colleague and the second time was when some friends came over for dinner. I ran out of dishes to cook you can say that :-)  

Laksa is a noodle dish that originated in Malaysia and is popular in both Malaysia and Singapore.  There are two types of Laksa, curry laksa and asam laksa.  To most people, including me, laksa refers to curry laksa which is a curry and coconut based noodle soup. Asam laksa is a spicy and sour fish-based noodle dish which I am not sure if I have already tried it.

Laksa or curry laksa is one of those Singaporean noodle dishes I so miss.  And since I cannot find any restaurant here in Qatar serving laksa  I've tried experimenting on this dish to get the laksa taste I so crave so much.  And here it is finally

There is no laksa noodle available here in Qatar so I used spaghettie noodles.  For those who are not familiar with laksa noodles, laksa noodles are thick and round rice noodles.  If you have available  fried puffed tofu and fish cakes, add that as it is part of the original laksa recipe.  You can also add egg noodles if you like.

     LAKSA : myFreshalicious Style
 
Ingredients :
 
Laksa noodles or Spaghetti Noodles - 200 g. 
Eggs, hard boiled 
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  (see recipe below) - 1/2 of the recipe below


Note:  Do not add shrimp bouillon if you will be using seafood stock.

Cooking Procedure :
 
1. Cook spaghetti noodles as directed on its package.  Set aside.
2. 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.
3. In a pot or wok, heat the oils then saute the curry paste until aromatic.
5. Pour in the seafood stock and 3 cups of water
6. Mix the coconut powder with some of the water and pour it over the the stock. Then pour the evaporated milk
.
7. Season with fish sauce, bouillon, magi magic sarap, black pepper powder, and salt.  Stir and bring to a boil.
8. Adjust taste by adding more salt if needed then let the soup simmer for another 5 minutes.
9.  Add the lime juice before you remove from fire.  Stir.
10.  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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