Spicy Laksa Noodles
We recently shifted to Dallas from Owasso. There is Owasso usually I cannot find many ingredients used to prepare certain dish. My hubby was driving along Plano when we spot this Asian Market and decide to take a look. Here's where I got the idea of preparing Laksa Noodles which is my hubby's favorite. This recipe require to use laksa leaves which was not found in the stores so I will be omitting it from my recipes but the taste will be the same which lays in the curry soup...
Source: Wikipedia -Laksa is a popular spicy noodle soup from Peranakan culture also know as the Baba and Nyonya- a common merger of Chinese and Malays living in south East Asia esp Singapore and Malaysia. Indeed another popular taste bud of the local Singaporeans.There is two different types of noodle soup dishes: Curry Laska and Assam Lakas. Curry Laska is prepared with coconut milk whereas Assam Laksa is noodles served with sour fish soup with tamarind as the main ingredient.Normally theses noodles are prepared with thick rice noodles and the main ingredient preparing a Spicy Laksa are tofu puffs(fried bean curds),fish slices,shrimps, beansprouts,boiled eggs and cockles and also served with spoonful of sambal paste and laksa leaves.
Ingredients:
Serving Size: 4
For Laska Paste:
3 long stalk lemongrass chopped
4 red chilies-you can remove the seeds too
4 slices of galangal or substitute with ginger
1tsp shrimp paste
1tbsp fish sauce
5 candlenuts-cans be found in Asian market if not you can substitute with 3tbsp roasted peanuts
20 shallots, peeled and chopped
3 large cloves garlic
4tbsp peanut oil
1/4 cup cilantro leaves, chopped
1tsp ground turmeric
1tsp sugar
1/4 cup tamarind paste
Fry all the Laksa paste with 1/4 cup peanut oil and blend the mixtuire into a smooth paste and keep aside.If you don't wish to prepare the laska paste at home you can buy the paste from the Asian Market...
1 packet of thick rice noodles
2 cups chicken stock( optional)
1 can coconut milk
1/4 cup beansprouts
1/4 cup cooked shrimps
1 boiled egg halved
1/4 cup sliced tofu puffs
2tbsp fish sauce
1 dried bay leaf
1/4 cup fish balls( instead of fish slices)
chopped coriander leaves
salt to taste.
Preparation Methods:
Blench the rice noodles for about 10 minutes in boiling water to remove the oil and drain well. Keep aside.
Coat a large non-stick pan with 3tbsp peanut oil. Once heated -add dried bay leaf,shrimps,fish balls and sliced tofu puffs. Then add the blended paste and coconut milk with chicken stock or water. Let it come to a boil, then add the beansprouts and fish sauce.
Once the beansprout are tender add the noodles. Allow the noodles to soak well in the sauce. Adjust the level of salt and serve hot with sliced boiled egg and chopped coriander leaves.enjoy this Spicy Laksa Noodles. Remember there 's no need to visit Singapore to taste..it can be prepared right in your kitchen from mine.
We recently shifted to Dallas from Owasso. There is Owasso usually I cannot find many ingredients used to prepare certain dish. My hubby was driving along Plano when we spot this Asian Market and decide to take a look. Here's where I got the idea of preparing Laksa Noodles which is my hubby's favorite. This recipe require to use laksa leaves which was not found in the stores so I will be omitting it from my recipes but the taste will be the same which lays in the curry soup...Ingredients: Serving Size: 4
For Laska Paste:
3 long stalk lemongrass chopped
4 red chilies-you can remove the seeds too
4 slices of galangal or substitute with ginger
1tsp shrimp paste
1tbsp fish sauce
5 candlenuts-cans be found in Asian market if not you can substitute with 3tbsp roasted peanuts
20 shallots, peeled and chopped
3 large cloves garlic
4tbsp peanut oil
1/4 cup cilantro leaves, chopped
1tsp ground turmeric
1tsp sugar
1/4 cup tamarind paste
Fry all the Laksa paste with 1/4 cup peanut oil and blend the mixtuire into a smooth paste and keep aside.If you don't wish to prepare the laska paste at home you can buy the paste from the Asian Market...
1 packet of thick rice noodles
2 cups chicken stock( optional)
1 can coconut milk
1/4 cup beansprouts
1/4 cup cooked shrimps
1 boiled egg halved
1/4 cup sliced tofu puffs
2tbsp fish sauce
1 dried bay leaf
1/4 cup fish balls( instead of fish slices)
chopped coriander leaves
salt to taste.
Blench the rice noodles for about 10 minutes in boiling water to remove the oil and drain well. Keep aside.
Coat a large non-stick pan with 3tbsp peanut oil. Once heated -add dried bay leaf,shrimps,fish balls and sliced tofu puffs. Then add the blended paste and coconut milk with chicken stock or water. Let it come to a boil, then add the beansprouts and fish sauce.
Once the beansprout are tender add the noodles. Allow the noodles to soak well in the sauce. Adjust the level of salt and serve hot with sliced boiled egg and chopped coriander leaves.enjoy this Spicy Laksa Noodles. Remember there 's no need to visit Singapore to taste..it can be prepared right in your kitchen from mine.
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Simi