How To make Mixed Seafood Laksa
PRAWN STOCK AND SEAFOOD 1 lb Raw prawns
1 lb Fish fillets
1/4 ts Pepper
1 ts Salt
4 oz Crab meat OR
2 crabs; cooked and cut into
-pieces 5 T Oil
8 c ;water
2 ts Salt
1 lb Rice vermicelli*
1 lb Fresh bean sprouts
1 lg Cucumber;peeled and coarsely
-grated 8 Spring onions (scallions)
1/2 c Fresh mint leaves; firmly
-packed SOUP 2 md Onions; quartered; finely
-sliced 2 cl Garlic; finely chopped
2 ts Grated lemon rind; finely
-chopped 2 ts Laos powder**
8 Candlenuts; finely grated***
6 Dried chillies; seeds
-removed 2 ts Dried shrimp paste (blacan)
2 ts Ground turmeric
4 ts Ground coriander
Prawn stock with seafood -see above 8 c Coconut milk
2 ts Sugar
2 1/2 ts Salt; or to taste
* This is also known as rice sticks and is available in Chinese groceries. ** A very delicate spice sold in powder form. Also known as kha in Thai cooking. Available in Asian groceries. ***A hard nut with lots of oil used to flavor curries. Also known as kemiri (Indonesian) or buah keras (Malay). Available in Asian groceries. Shell and devein prawns, reserving shells and heads. Drain these thoroughly. Remove any bones and skin from fish fillets and using a chopper, chop very finely. Mix in the salt and pepper and shape into small balls, or into a sausage-shaped roll and divide into finger-width slices. Pick over crab meat and discard any bony tissue, or chop the whole crabs into pieces after removing top shell and fibrous tissue. Heat 2 tablespoons oil in a saucepan and when very hot throw in the prawn heads and shells and fry until they turn bright red. Add 8 cups water and 2 teaspoons salt, cover and simmer 20-30 minutes, then strain. Discard shells and heads. Return the stock to the fire, drop in the fish balls or slices and the prawns, cut into pieces if large. Return to the boil, then lower heat and simmer for 3-4 minutes. Set aside and keep warm. Scald the rice vermicelli by pouring boiling water over it, then allow it to drain in a colander. Or soak it in warm water for 5-10 minutes, drain well. Scald the bean sprouts by pouring boiling water over. Rinse in cold water, washing off any loose skins. Pinch off straggly brown "tails." Slice spring onions finely, roughly chop mint leaves. Set aside each ingredient separately] until serving time. TO MAKE THE SOUP: Heat remaining 3 tablespoons oil and fry the onions, garlic, and lemon rind until onions are golden. Stir in the laos powder, candlenuts, chillies, blacan, turmeric and coriander. Add the prawn stock and when the soup comes to the boil add the coconut milk, sugar, and salt. Reduce heat and simmer, uncovered, for 10-15 minutes, stirring to prevent coconut milk curdling. In each bowl, arrange a ladle of the vermicelli, enough to two-thirds fill the bowl. Add a handful of bean sprouts, a tablespoon each of cucumber, and sliced spring onions. Add also a large pinch of mint. Pour the boiling soup over and serve immediately. A hot sambal can be served along with this for individuals to add to their portion if desired. Serves 8-10. Source: The Complete Asian Cookbook.
How To make Mixed Seafood Laksa's Videos
Singapore Laksa Recipe (Super Simple)
Laksa is a curried noodle soup containing seafood, chicken, boiled egg and herbs . It is Malaysian/ Singapore comfort food and it is delicious. Here is a quick easy recipe to make yummy Laksa at home.
Note: You can use other seafood too. And I always add salt and pepper to the broth before adding the chicken.
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Laksa!!
Malaysia Laksa recipe! This epic spicy coconut noodles soup is revered all over the world - with good reason!
This is an easy one made by sprucing up store bought curry paste - you can't just dump paste into coconut milk!
Easy laksa at home... in just 15 minutes! ???????????????? Marion's Kitchen
My easy laksa recipe is perfect for when that noodle soup craving hits hard. Ready in 15 minutes!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
SINGAPORE SEAFOOD LAKSA CURRY Recipe
Welcome to Gregs Kitchen, where the food is finger licking! Laksa is a popular spicy Asian noodle soup made using coconut milk and is very easy to make. lf you like Thai or lndian curries, or just love spicy food, you will love this recipe!
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Have A Bowl Of This Mixed Seafood Laksa | Munch
Go on a food trip around the region by enjoying the freshest seafood paired with the most daring flavors at Crustasia Asian Seafood Market!
The restaurant's menu showcases the best of Thai, Malay, Vietnamese, Indonesian, and Singaporean cuisines.One of the best-sellers is the aromatic Mixed Seafood Laksa which has perfectly cooked noodles, prawns, mussels, and clams drenched in yellow chili laksa broth.
Aside from the classics, Crustasia Asian Seafood Market offers other food options for patrons to choose from. Just like the Vegetable and Mushroom Mie Goreng, Seafood Omelette, and everybody’s favorite, Thai Bagoong Rice.
Experience Southeast Asian cuisine on another level here at Crustasia Asian Seafood Market located at Ground Floor, Venice Grand Canal, McKinley Hill, Taguig City
#Seafood #Laksa #MegaworldLifestyleMalls
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CURRY LAKSA - My Classic vs 15-min Cheat Version! | #CookWithMe | Marion's Kitchen
Get the recipes:
Classic:
Cheat:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.