Malaysian Curry Laksa by Caroline Mili Artiss
recipe for Malaysian Curry Laksa by Caroline Mili Artiss comes
This is a classic dish found all over Malaysia from the Peranakan
culture. There are traditionally two types of laksa – curry
laksa and asam laksa. Curry Laksa is a spicy coconut curry
soup with noodles while asam laksa is a sour fish soup with
noodles. There are many different regional variations of Laksa
in Malaysia including Johor Laksa, Penang Laksa and Sarawak
Laksa. There are quite a few ingredients required to make
this dish but it is well worth the effort!
The Malaysia Kitchen website, is home to the 90+ Malaysian
restaurants in the UK and is packed full of recipes, events
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cuisine or a die-hard fan, theres something for everyone
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To know Malaysia is to love Malaysia. Malays, Chinese, Indians
and many other ethnic groups live together in peace and harmony.
Multiculturalism has made Malaysia a gastronomical paradise.
As a nation, Malaysians are very laid back, warm and friendly.
Geographically, Malaysia is as diverse as its culture. Malaysia
is divided into thirteen states and three Federal Territories,
separated by the South China Sea with eleven states and two
federal territories. Each state in Malaysia has something
different to offer in terms of culinary delights.
Malacca, in the southern region, is home to delicious Baba
Nyonya food, much of it served in quaint cafés in historical
shophouses. Penang, on the north west coast, is hawker stall
heaven, where you can get delicious food in an easy, convenient
and delicious way. Kelantan, in the north east is the cradle
of Malay culture and serves exotic Malay food rich in flavour
and colour. There is so much on offer, you have to taste it
to believe it.
Ingredients for Curry Laksa
5 macadamia nuts / or 5 brazil nuts
½ stalk lemon grass
½ inch piece galangal (or ginger)
½ tsp turmeric powder
½ tsp ground black pepper (use 2 tsp if you like
it to have a kick!)
1 tsp ground coriander
2 cloves garlic
½ tsp belachan
4 - 6 red chillies de seeded (depending on how spicy you
½ litre water
½ a 400ml can coconut milk
1 tsp sugar (dark brown or palm sugar best)
1 tsp salt
2 tbsp. sunflower oil
1 small chicken breast cooked and shredded
125g fresh de shelled and cleaned king prawns
3 egg omelette shredded
Handful of fresh coriander chopped
250g Fine rice noodles vermicelli / meehoon cooked
(you can use whatever noodles you fancy)
Handful bean sprouts
How to make Curry Laksa
start, add all the ingredients for the spice paste into
your blender with 1 tablespoon of oil and whiz until it
becomes a fine paste.
the remaining oil in a large saucepan and add the spice
on a low heat for 7 minutes to make all the flavours infuse
the sugar and salt, cook for a further minute or two then
add the water.
Bring to the boil, then turn heat down to simmer and add
the coconut milk.
Simmer for 15 - 20 minutes.
you are ready to eat add the uncooked prawns to the curry
soup and leave to simmer for a few minutes until cooked.
They dont take long to cook!
serve this dish simply put a handful of cooked noodles and
all your other cooked ingredients, chicken, egg omlette,
bean sprouts and fresh coriander, into a large bowl. Then
ladle the hot spicy curry soup over the top until it just
about covers the ingredients and serve straight away.
can cook and prepare this a day in advance and simply heat
up again the next day. Perfect for a dinner party.
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