Laksa Recipe - Singaporean Curry Noodle Soup (Laksa Lemak) | Asian Recipes
After a trip to Singapore a couple of years ago, I fell in love with their Laksa! The coconut curry broth is complex, fragrant, and just the right amount of richness. Seafood stock is the base of the broth, and the flavour the comes through is every seafood lover's dream. You might be tempted to skip the clams but trust me...the clams make a huge difference in the flavour of the broth.
There are many types of laksa across Malaysia and Singapore, but this version enriched with coconut milk is the one common in Singapore and is also known as laksa lemak, peranakan laksa, or nyonya laksa. What's your favourite kind of laksa and what is it like?
COOKING TIPS: It's a bit of work to get all the stuff together, as is usually the case for noodle soups, but you can make many components in advance and spread out the work. You can freeze the paste, so not a bad idea to make some extra. The broth can be made days in advance, and even the noodles can be cooked in advance. If you're going to make the broth ahead of time, make sure you cook off your clams and shrimp as well since raw seafood doesn't last long, but cooked seafood can last up to a week in the fridge.
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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SECRETS To Cooking A PERFECT Indian Style CHICKEN CURRY (STEP BY STEP INSTRUCTIONS)
How To Cook Indian Style Chicken Curry - Chicken Curry Recipe For Beginners
If you follow this video step by step then I assure you that you will be making the best Indian style chicken curry. I tried my best to explain everything in detail and all the tips and tricks possible that go into making chicken curry.
Ingredients for making a chicken curry - serves 6 to 7
* 2.2 lb/ 1 kg chicken on bones. Please note that I preferably use chicken on bones for making a chicken curry. It's not that you cannot use boneless chicken but the gravy won't be as tasty.
* 2 large potatoes quartered or medium potatoes halved. I did not boil the potatoes before adding them.
* 1 very large onion or 2 medium sized onions. I used quarter of the onion for making a paste.
* 2 inch length ginger
* 10 large garlic cloves
* 1 large tomato
* 2 green chillies (optional)
* 2 large dry bay leaf
* 1 inch length cinnamon stick
* 6 to 7 green cardamoms
* 4 to 5 cloves
* 1/4 th cup plain unflavored yogurt
* 1 teaspoon turmeric powder
* 2 heaped teaspoons Kashmiri red chilli powder. You can even use regular red chilli powder but in that case please use less. Adjust the proportion of any chilli powder according to your tolerance of heat level. Add only half a teaspoon to start with, do a taste test at the end and add more if you feel you want more chilli heat.
* 1 tablespoon ground coriander
* 1 teaspoon garam masala powder.If you want to make garam masala powder at home then here is the recipe -
* 1/4 th teaspoon ground mace (optional)
* 1/4 th teaspoon ground nutmeg (optional)
* 2 teaspoons salt (add less to start with, you can always add later)
* 1 teaspoon sugar(optional)
* 1 cup hot water. You can go up to a total of 1 & 1/2 cups of hot water if you want more gravy.
* 1/4th cup oil ( 4 to 5 tablespoons)
Serve this with rice/roti/paratha/naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
How To Make Everyday Curry Sauce Recipe
My go-to curry sauce. Not authentic, but it does taste amazing. Great for braising and sautéing.
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Perfect Homemade Katsu Curry
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This is the best katsu dish ever. It's easy to make, fun to eat, nearly everyone that has ever had it loves it... it's your turn now.
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Full Recipe:
Ingredients Needed:
Yukari Pickled Red cabbage:
- 1/2 head red cabbage, very thinly sliced
- 2 cups (480ml) rice vinegar (we need more)
- 1 cup (240ml) water
- 1 tablespoon (14g) salt
- 2 tablespoons (30g) sugar
- 1 tablespoon (8g) yukari
Insanely silky Curry:
-1/2 cup (110g) butter
-3 onions, julienned
-1 apple, grated,
-1/4 cup (6g) sliced/dried shiitake mushroom
-1/4 cup (25g) curry powder (ideally S&B)
-1 tablespoon (8g) garam masala *optional*
-2 teaspoons (9g) MSG
-1/2 cup (72g) all-purpose flour
-1 tablespoon (15g) tomato paste
-1 tablespoon (18g) honey
-2 tablespoons (23g) Worcestershire sauce
-1 tablespoon (14g) dark soy
-1-quart (907g) chicken stock
Pork Katsu:
-4 boneless pork loin chops (Get the good ones please I beg of you)
-salt to taste
-MSG to taste
-1/2 cup (72g) all-purpose flour
-2 eggs plus a splash of water
-1.5 cups (75g) panko breadcrumbs
-oil for frying
We put Curry Base Gravy to the test!
We're testing to see if a curry tastes better using the base gravy method.
Using a curry base sauce (or gravy) is a method used by many British Indian restaurants to speed up the process of making curry. This curry base gravy can be used for many different types of curry to give a luscious sauce and an instant hit of flavour.
Store this curry base in portions and if you use ready-cooked chicken, you can have any number of curries on the table in 10 minutes!
Free printable recipe is available on our site:
Ingredients:
120ml (1/2 cup) sunflower oil
1 kg onions (about 6 medium onions), peeled and roughly chopped
8 cloves garlic, peeled and minced
2 tbsp minced ginger
2 tbsp garam masala
2 tbsp ground coriander
1 tbsp cumin
1 tbsp paprika
1 ½ tsp turmeric
1 tsp ground cinnamon
1 tsp salt
1 tsp black pepper
¼ tsp ground cardamom
2 tbsp tomato puree
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1 medium carrot, peeled and chopped
400g (14 oz) tinned tomatoes
2 litres (8 cups + 1/3 cup) chicken or vegetable stock (water plus 3 stock cubes is fine)
Method:
1. Heat the 120ml (1/2 cup) oil in a large casserole pan over a medium heat.
2. Add the onions and cook, stirring occasionally for 20 minutes, until they start to brown and caramelise slightly.
3. Add the 8 cloves of garlic, 2 tbsp minced ginger, 2 tbsp garam masala, 2 tbsp coriander, 1 tbsp cumin, 1 tbsp paprika, 1 ½ tsp turmeric, 1 tsp cinnamon, 2 tsp salt, 1 tsp black pepper, ¼ tsp ground cardamom and 2 tbsp tomato puree.
4. Stir to coat the onion and cook for a further 5 minutes, stirring often.
5. Add the red pepper, green pepper, carrot, tinned tomatoes and stock.
6. Bring to the boil, then simmer for 1 hour.
7. Turn off the heat, allow to cool, then blitz to a smooth liquid using a stick blender.
This base makes approx. 2 1/2 litres (approx. 10 cups).
Using the Curry Base Gravy:
I use about 120ml (1/2 cup) per person when making a curry. So if you often make curries for two people, freeze in portions of 240ml (1 cup). If you often make curries for four people, freeze in portions of 480ml (2 cups).
Since this recipe makes approx. 2 ½ litres (approx. 10 cups), this should be enough for approx. 20 portions of curry (1 portion per person).
Heat up the sauce before using it, then ladle it in as an when you need it.
See my Jalfrezi recipe for how exactly I adapted my Chicken Jalfrezi to make a super speedy curry with this curry base gravy.
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How to Make Homemade Japanese Curry Roux (Recipe) カレールーの作り方 (レシピ)
Learn how to make Japanese Curry Roux from scratch. Only 5 ingredients! This easy recipe will have you cook up many delicious pots of Japanese curry.
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INGREDIENTS
3.5 oz (100 g) unsalted butter (7 Tbsp)
3.5 oz (100 g) all-purpose flour (plain flour) (¾ cup; use gluten-free flour for GF)
4 Tbsp Japanese curry powder (Use S&B Curry Powder for that familiar Japanese curry flavor; you can buy on Amazon:
1 Tbsp garam masala (Can't find it? You can skip and add more curry powder, or try adding other spices I mentioned in the blog post that you may have)
½ tsp cayenne pepper (optional for spicy)
* salt should be added to the curry recipe you're making.
INSTRUCTIONS with step-by-step pics ▶
#japanesecurry #curryroux #justonecookbook
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How to Make Homemade Japanese Curry Roux (Recipe) カレールーの作り方 (レシピ)