How To make Laksa
1/2 lb Rice vermicelli
3 lb Whole fish
7 1/3 c Water
2 ts Galangal powder
3 Stems lemon grass chopped
5 Sprigs fresh mint
5 Sprigs fresh basil
8 Dried kaffir lime leaves
4 Dried red chillies, halved
8 sm Fresh red chillies, halved
8 Dried kaffir lime leaves
-extra 3 2/3 c Coconut cream
3 oz Bean sprouts (chinese white)
2 ts Salt
2 ts Caster sugar
CHILI PASTE:
3 Stems lemon grass, finely
-chopped 1/4 ts Shrimp paste
1/3 c Water
3 ts Galangal powder
3 sm Fresh chillies
Add vermicelli to pan of boiling water, boil uncovered 2 minutes or until just tender, rinse and drain. Remove and discard heads from fish, fillet fish, reserving bones. Remove and discard fish skin. Cut fillets into strips. Combine water, powder, lemon grass, mint, basil, lime leaves, and dried and fresh chillies in pan, simmer covered for 30 minutes. Add fish bones, simmer for another 10 minutes. Strain resulting stock, discarding bones and chilli mixture. You need 1125 ml of stock so add water if necessary. Place extra lime leaves in a bowl, cover with warm water, stand 20 minutes. Drain, and slice leaves thinly. Return stock to pan, add chilli paste, fish strips, coconut cream, sliced lime leaves, sprouts, salt and sugar and bring to the boil. Divide vermicelli into serving bowls, pour soup over it. Garnish with extra sliced chillies, baby basil leaves and bean sprouts. Chilli paste. Blend or process all ingredients until smooth.
How To make Laksa's Videos
Super Easy MALAYSIAN LAKSA
Make a super tasty Malaysian curry laksa with this (cheater's edition) easy recipe.
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** RECIPE **
Serves 4
I package Tean's Gourmet Curry Laksa Paste
6 cups chicken broth
400ml can coconut milk
2 lemongrass, ends smashed
1 package tofu pockets, halved
500g vermicelli rice noodles, cooked according to package
250g bean sprout, blanched
1/2 cucumber, julienne
1 whole cooked chicken, deboned, sliced
4 eggs, medium boiled
Tean's Gourmet Curry Laksa Paste
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#simpleordinaryjoyful #flolum #laksa
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Traditional Sarawak Laksa Recipe 传统砂拉越叻沙 | Huang Kitchen
Ingredients list, step-by-step instructions & recipe notes, view full recipe here 详细步步图解食谱&食谱材料图表▼
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Traditional Sarawak laksa is a famous Sarawak noodle dish which looks like the regular curry laksa. However, the Sarawak’s version of this dish is slightly subtler compared to the normal curry laksa. It is made using a laksa paste consisting of sambal belacan, tamarind, lemongrass, herbs and spices with a little coconut milk. Hence, it has a fine balance of aromatic herbs and spices with a subtle hint of sourish and chili note and not overly rich and creamy.
A typical bowl of Traditional Sarawak Laksa usually consists of rice vermicelli, omelette strips, shredded chicken, beansprouts, prawns, fresh coriander and lime. I have included yellow noodles in this recipe just for variety though. Enjoy!
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传统砂拉越叻沙是一种著名的砂拉越佳肴。看起来就像普通咖喱叻沙，但砂拉越叻沙是一种味道比较温和的叻沙。这食谱用的是砂拉越的叻沙酱，里头有的是叁巴马来栈，罗望子，柠檬草，各种香料，再加上少许椰浆。最后制成的是一种美妙的平衡：芬芳的香料再加上少许酸味，再一些辣味，不会过于丰富细腻的口感。
一碗典型的砂拉越叻沙里有米粉，蛋丝，鸡丝，豆芽，虾，香菜与酸柑。为了加一些元化，这食谱里我加了黄面。享用吧！
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#huangkitchen #recipe #cooking #noodle #masak #sarawaklaksa #laksa #malaysianfood #sarawakfood #叻沙 ＃砂拉越叻沙 ＃食谱 ＃烹调 ＃下厨 #砂拉越美食 ＃马来西亚美食
How To Make Authentic Laksa From Scratch | Recipe | Asian Cooking
How to make an authentic laksa lemak (coconut laksa) from scratch, including how to make the paste. For the full recipe follow the link:
Singapore Laksa | Laksa Singapura
[EDITED] Click here for Singapore Laksa Recipe (Eng):
Klik disini untuk Resepi Laksa Singapura (B.Melayu):
#fivefootfivesg #singaporelaksa
SPICE UP YOUR WORLD with this easy Laksa Recipe
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LEARN HOW TO MAKE AN EASY LAKSA RECIPE AT HOME TODAY!
LAY HO MA! Nothing beats a hot bowl of spicy soup noodles on a cold winter day (or any day really!). Join me in this episode and learn how to make an easy and quick version of the popular laksa recipe! Let's begin
Ingredients:
1/3 Asian eggplant
30g extra firm tofu
drizzle of avocado oil
3 broccolini
150g round rice noodles (Yunan rice noodles)
1 tbsp coconut oil
2 tbsp red curry paste (
1 tbsp curry powder
1 cup coconut milk
2 cups vegetable stock (
3 tofu puffs
small handful of bean sprouts
few sprigs cilantro
Directions:
1. Bring a pot of water to boil for the noodles
2. Slice the eggplant into quarters. Scoop out some tofu balls using a melon baller
3. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the eggplant and broccolini. Sauté for 2-3min, then set aside
4. Cook the round rice noodles to al-dente
5. Heat up another pot to medium heat. Add the coconut oil and red curry paste. Sauté for 4-5min
6. Add and stir in the curry powder to combine. Then, add the coconut milk. Stir to combine
7. Add the vegetable stock along with the broccolini, eggplant, tofu puffs, and tofu balls. Give it a good stir, cover, and bring to a boil
8. When the noodles are done, strain them out and place in the serving bowl
9. Depending on if your vegetable stock is salted, you may season with some salt or soy sauce to taste. Pour the broth onto the noodles and assemble the toppings
10. Garnish with bean sprouts and fresh cilantro
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Quick Laksa | Everyday Gourmet S8 E13
As seen on Everyday Gourmet.