"This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice."
Ingredients
Original recipe makes 6 servings
Directions
Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
Grind the coriander, fennel, cumin and nutmeg.
Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.
PREP30 mins
COOK1 hr30 mins
READY IN2 hrs
Nutrition
Calories
654 kcal
33%
Carbohydrates
24.9 g
8%
Cholesterol
63 mg
21%
Fat
54.5 g
84%
Fiber
7.6 g
30%
Protein
22.3 g
45%
Sodium
148 mg
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Traditionally made with rice noodles, prawns, chicken, tofu puffs and fish balls, this Malaysian curry laksa is not a dish of subtlety. A balance of sweet, sour, salty and spicy elements, popular accompaniments include Vietnamese mint and fried Asian shallots. SERVES 4-6 PREPARATION 50 MIN COOKING 20 MIN Ingredients 60 ml (¼ cup) vegetable oil 1.5 litre chicken stock 2½ tsp grated palm sugar 450 g chicken thighs with bone and skin, or chicken thigh fillets, thickly sliced 12 large raw king prawns, shelled, intestinal tract removed, tails left intact 500 ml (2 cups) coconut milk 12 fish balls (see Note) 150 g tofu puffs (see note), thickly sliced 200 g (2½ cups) beansprouts 500 g fresh thin rice noodles (see Note) fried Asian shallots (see Note), Vietnamese mint leaves (see Note), chilli sambal (see Note) (optional) and lime wedges, to serve Laksa paste 8 small dried re...
Stock ingredients: 1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag) 15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering) 2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste 1.5 lbs of pork ribs (cut into pieces) Salt to taste Chili Paste: 30 dried chilies (deseeded and soaked to soften) 10 shallots (peeled) 5 cloves garlic (peeled) 2 tablespoons of water 6 tablespoons of cooking oil 1 pound of yellow noodles (scalded) 1 pack of rice vermicelli (scalded) Some kangkong or water convolvulus (scalded) Some bean sprouts (scalded) Toppings: 1/2 pound of lean pork meat (boiled and sliced thinly) 1/2 pound shrimp (shelled and deveined) 6 hard-boiled eggs (shelled and quartered) Some fried shallot crisps (store-bought) Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry th...
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