Laksa – Sachie’s Taste of Auckland 2013 Demo

Laksa – Sachie’s Taste of Auckland 2013 Demo

 

 

There many variations of laksa in Malaysia and the most common ones are Asam Laksa which is a sour clear soup with Mackerel, and Coconut Curry Laksa which is I am going to share! You might be overwhelmed by the list of ingredients, but trust me this is worth it!  Once you have made the paste, then the rest is easy!

 

Serves:  2-3 

 

Preparation Time:  20 minutes (this can be shorten if you use food processor)

 

Cooking Time:  35 minutes 

 

 

Ingredients:

 

Laksa Paste (this will make 8-9 Tbsp paste):

8 dried red chili, soaked in warm water for 5 min

2 fresh red chili, chopped

2 tsp shrimp paste

4-5 clove garlic, chopped

2 medium sized shallot, chopped

3 tsp brown sugar

1 stalk of lemongrass (white part only), chopped

2-3 slices of galangal, chopped (or ginger)

pinch of salt

1 tsp chili powder

2 Tbsp cooking oil

 

Laksa soup:

8-9 Tbsp laksa Paste

2 Tbsp Cooking oil

1 1/2 cup coconut milk

2 cup chicken stock, salt reduced

2 Tbsp Fish sauce

 

Other Ingredients:

50g Dry Rice vermicelli

100g fresh Egg noodle

150g Chicken, sliced into small size

9 Prawn cutlet

Tofu puffs (optional)

 

Garnish (optional):

Mungbean

Coriander

 

 

How to cook:

  1. To make the Laksa paste, pound all of the laksa paste ingredients in a mortar and pestle until the texture becomes nice and smooth (you can use a food processor or hand blender to shorten the time here!).
  2. Place a wok or a large pot over medium-high heat and add oil. Wait until the oil warms up and add all of the laksa paste. Stir and cook the paste for 5-6 minutes or until it changes the colour to a darker red and see oil on surface of the paste.
  3. Add coconut milk and cook for 20-25 minutes over medium heat or until the red colour oil starts to come out on the surface (you need to be patient here!). Stir occasionally.
  4. Once you have oil on the surface of the paste, add chicken stock, bring to boil and season with fish sauce.
  5. Add chicken, prawn and tofu puffs and cook for further 3-4 minutes or until chicken is cooked.
  6. In the meantime, cook vermicelli and egg noodle as per package. Place the rice vermicelli and Egg noodle in a serving bowl. Pour the Laksa soup on top and garnish with mungbean and fresh coriander before you serve!

 

Tip: If you can’t take heat, you can reduce the amount of dry chili and/or sabstitue with fresh chili. I would exchange 4 dry chili to 1 big fresh red chili.

 

 

About author

Sachie is an International Author, TV personality and owner of the largest & most award-winning Cooking School in Australasia teaching Asian & Pacific Fusion Classes.

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