Post by Aussie on Jun 26, 2004 2:34:29 GMT -5
LAKSA - SIMPLE QUICK
PASTE:
Thai red curry paste - approx 2 teaspoons
3 cloves garlic- finely chopped.
Small piece of lemon grass - the white part - chopped
2 teaspoons ginger finely chopped
3-5 small red chillis (seeds removed if want milder dish) OR one to a couple of fresh Jalapenos
1 medium onion chopped
1/2 cup coriander leaves or cilantro chopped
a good squirt of sesame oil.
1/4 cup peanut or good olive oil or vegetable oil
Heat the oil in a wok, and add the paste, stir over medium heat till it is 'fragrant'
shrimp paste - 1 teaspoon if desired*
***************************
For seafood Laksa:
Suggestions include any or a mixture of the following:
Any firm white fish fillets (enough for about 6 people),
1 kg prawns peeled and de-veined, tails on.
Any shell fish such as crab or crayfish/lobster into pieces.
Scallops, abalone etc.
Squid (prepare by slice down one side, flatten out on a board, and run diagonal cuts criss crossed, then slice into strips across)
Use calimari rings if desired (if using shell fish, it will be messy for people to eat - so have finger bowls ready with lemon floating on top)
For Chicken Laksa:
Have chicken steamed or boiled (use the stock for the soup) Chop the chicken.
SOUP LAKSA MIXTURE:
Once paste is made, add can of coconut milk (or another if wanting a bigger soup) add 4 cups of stock such as chicken or one made from the prawn shells. Add a piece of chinese basil (small bunch mint leaves optional)- taste now for salt, chilli heat, spices etc. Bring to boil and allow to simmer for a few minutes.
Add the chicken or the seafood at this point and heat till they are cooked - add the calamari last
Add more cilantro to taste - about another 1/4 cup (more if needed), extra stock if needed now.
Add lime juice at this point...about 2 tablespoons - more or less as taste. Start with little and then increase. If it is too sour add a little pinch of brown sugar to balance it out. Add about 6 chopped green onions (spring onions) last. You may add more stock if needed.
Have the precooked noodles - rice or hokkein etc ready.
Put the heated noodles in a bowl, pour over the soup.
The noodles can be added to wok and then served as you go.
Bean shoots, wombok or bok choy may be placed in bowls before soup is poured on.
A combination of both chicken and seafood is nice....add some tofu for a nice lift too.
Preparation time is small....use a food processor. Cooking time less than half hour.
Ingredients needed
Coconut milk.
Coriander or cilantro.
Chicken or fish stock. (
fish paste or sauce (not required* but can use)
Thai red curry paste.
Sesame oil.
Oil to cook with.
Chillis or jalapenos.
lemongrass.
Onion.
Garlic.
Lime (fresh preferred_ have a couple ready.
Salt
chicken or seafood
To get a quick fish stock, peel the prawns and cover the shells and heads with water, add salt and bring to boil, simmer for 10 minutes, Drain into a bowl and discard the shells. Use clear chicken soup for an easy stock,.
(This is an adaption from a basic laksa...and well tried and tested by family.)
PASTE:
Thai red curry paste - approx 2 teaspoons
3 cloves garlic- finely chopped.
Small piece of lemon grass - the white part - chopped
2 teaspoons ginger finely chopped
3-5 small red chillis (seeds removed if want milder dish) OR one to a couple of fresh Jalapenos
1 medium onion chopped
1/2 cup coriander leaves or cilantro chopped
a good squirt of sesame oil.
1/4 cup peanut or good olive oil or vegetable oil
Heat the oil in a wok, and add the paste, stir over medium heat till it is 'fragrant'
shrimp paste - 1 teaspoon if desired*
***************************
For seafood Laksa:
Suggestions include any or a mixture of the following:
Any firm white fish fillets (enough for about 6 people),
1 kg prawns peeled and de-veined, tails on.
Any shell fish such as crab or crayfish/lobster into pieces.
Scallops, abalone etc.
Squid (prepare by slice down one side, flatten out on a board, and run diagonal cuts criss crossed, then slice into strips across)
Use calimari rings if desired (if using shell fish, it will be messy for people to eat - so have finger bowls ready with lemon floating on top)
For Chicken Laksa:
Have chicken steamed or boiled (use the stock for the soup) Chop the chicken.
SOUP LAKSA MIXTURE:
Once paste is made, add can of coconut milk (or another if wanting a bigger soup) add 4 cups of stock such as chicken or one made from the prawn shells. Add a piece of chinese basil (small bunch mint leaves optional)- taste now for salt, chilli heat, spices etc. Bring to boil and allow to simmer for a few minutes.
Add the chicken or the seafood at this point and heat till they are cooked - add the calamari last
Add more cilantro to taste - about another 1/4 cup (more if needed), extra stock if needed now.
Add lime juice at this point...about 2 tablespoons - more or less as taste. Start with little and then increase. If it is too sour add a little pinch of brown sugar to balance it out. Add about 6 chopped green onions (spring onions) last. You may add more stock if needed.
Have the precooked noodles - rice or hokkein etc ready.
Put the heated noodles in a bowl, pour over the soup.
The noodles can be added to wok and then served as you go.
Bean shoots, wombok or bok choy may be placed in bowls before soup is poured on.
A combination of both chicken and seafood is nice....add some tofu for a nice lift too.
Preparation time is small....use a food processor. Cooking time less than half hour.
Ingredients needed
Coconut milk.
Coriander or cilantro.
Chicken or fish stock. (
fish paste or sauce (not required* but can use)
Thai red curry paste.
Sesame oil.
Oil to cook with.
Chillis or jalapenos.
lemongrass.
Onion.
Garlic.
Lime (fresh preferred_ have a couple ready.
Salt
chicken or seafood
To get a quick fish stock, peel the prawns and cover the shells and heads with water, add salt and bring to boil, simmer for 10 minutes, Drain into a bowl and discard the shells. Use clear chicken soup for an easy stock,.
(This is an adaption from a basic laksa...and well tried and tested by family.)