Curry Laksa / Mee Curry

-

Curry Laksa / Mee Curry




There is nothing more satisfying then digging my chopsticks into a big bowl of 
Curry Laksa.

As a noodle lover, I could eat Curry Laksa 
everyday, all day. The blend of spices and heat from the chilies together with the coconut milk make this dish creamy and delicious. My mouth is literally watering as I type this out. That's how much I love this dish.

There are many version of Curry Laksa. You can use your favorite noodle in this recipe such as yellow noddle,  bee hoon ( rice vermicelli) wonton, pan mee, soba,  spaghetti or a combination of yellow noodles and bee hoon .

For the broth,  I'm using knorr brand chicken cube ( no msg added). It helps to save prep time. But you can also make your own chicken stock from scratch . Either one will work. The consistency of the broth can be adjusted by the amount of coconut 
milk used.

I also topped the broth with long beans, shredded chicken, fish balls, fish cakes, boiled eggs and kalamansi lime . Feel free to add other proteins or any of your preferred toppings. The Curry Laksa will still taste delicious.

This is how I made this dish,

Ingredients: ( serves 4)

-  1.7 litter water

-  2 tbsp chicken curry powder (add 1 tbsp 
   water and make a thick paste)

-  1 Pandan leaf ( shredded and knotted)

-  1 1/2 cup freshly squeezed thick coconut  
    milk.

-  1 cube chicken stock

-  2 tbsp fish sauce

-  1/2 kg yellow noodle

-  1 chicken breast ( shredded)

-  Salt to taste


Spice paste ( finely blend)

- 10 shallots

- 1 inch young ginger

- 1 stalk lemon grass

- 1 inch galangal

- 5 candlenuts

- 1 inch fresh tumeric

- 3 red chillis

- 5 dry chilies ( soaked in hot water until
  soft, drained)

 Toppings

-  Eggs ( boiled and cut into half)

-  Kalamansi lime ( cut into half)

-  Fish balls 

-  Fish cakes ( slice into thin slices)

-  Deep fried beancurd skin ( fuchook)

-  Beancurd puff


Method

- In a big pot, add oil.  Fry blended
  ingredients, pandan leave and 
  chicken curry paste over a medium heat   
  until fragrant.  Add chicken , cook until 
  turns opaque.




- Add 1.7litter of water. Bring to boil over   
  high heat. Once boiled lower the heat and 
  bring it to simmer for 40 min.

- While the broth is simmering. In a separate
   boiling water blanch long beans for 30
   second then blanch noodles. Drain and 
   arange in individual bowls.
   



- Remove the cooked chicken breast from
  the broth and shred. 




-  Before turning off the heat add fish balls,
   fish cakes, beancurd puff and fried  
   beancurd skin. Taste the broth and adjust 
   salt if necessary.
   Allow the broth to slowly settle.




 - Ladle the broth into individual bowls and
   garnish with kalamansi lime, boiled egg
   and shredded chicken.




- Serve hot


Follow my Instagram
@_casualcook_ for more receipies and inspiration.

Don't forget to tag me on your wonderful creations











Comments

Post a Comment

Popular posts from this blog

Sushi Rolls

-
Image
How To Make Sushi Rolls Hi guys!! For todays recipe I'll be showing you hot to make sushi rolls. Sushi is a traditional Japanese dish made with dried seaweed and cooked rice rolled with your selections of fillings. My daughter's favourite dish is sushi. Recently she's been bugging me almost every day to make sushi. At first this task was quite daunting to me. I had seen the chefs at the Japanese restaurants make sushi when we went out for dinner . It seemed so complicated and precise. How was I supposed to replicate that? So I did a little research and to my immense relief .. you dont need much to make sushi. Sure you need a few essentials like a bamboo mat and seaweed but the fillings are customisable leaving you with an endless array of options. It's also a great activity to do with your kids! Since it's the quarantine period I was a little worried on where I was going to get my ingredients. Lucky for me almost everything I needed was available online. So my daugh...
Read more

Eggless Chocolate Lava Cake

-
Image
VEGETARIAN CHOCOLATE LAVA CAKE Craving for dessert now? Try this lava cake.  They look fancy on the plate and are really easy to make. From start to finish. It takes only 30 minutes to whip up this 9 ingredients batter. These romantic and decadent desserts are usually served in restaurants. But I'm telling you the home made version is so much better. When your folk breaks through the exterior of the cake, the divine luscious liquid oozes out. I'm sure you will fall in love with this recipe. To make this lava cake, I have used 70% bitter sweet compound chocolate which is meant for baking to get the lava effect. Avoid using chocolate chips or ready to eat chocolate. Use both good quality chocolate and cocoa powder. It makes a huge difference.  You can make this cake in ramekins, aluminum foil cups or muffin moulds. Here I'm using muffin moulds. To avoid the cake sticking to the mould,  I have greased the muffin pan with butter and dust with  cocoa powder. Then place cu...
Read more

Prawn Biryani

-
Image
Prawn Biryani cooked in rice cooker My family loves biryani .  It's been sometime since I've cooked biryani, so I thought of making good use of some beautiful and fresh prawns we had.  Not all biryanis are the same. The texture, moisture and flavours can differ vastly. I like it less oily but at the same time not too dry. Spices provide the aroma and punch.  Vegetables are added in this recipe to add extra flavour and texture. I would call this a one pot meal .  If u are short of time, in my opinion. Cooking biryani in a rice cooker  is a quick and easy way to have a hearty and fulfilling meal. So here is my version of an easy biryani recipe with some Malaysian influence. Ingredients - 1/2 kilo prawn ( clean and de-veined)  - 3 cups basmati rice (measure from rice                                         cooker cup) - l stalk lemon grass ( bruised) - 1 pandan ...
Read more