"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...
Recipe by jenneumann "You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce." Ingredients Original recipe makes 4 servings 4 potatoes, peeled and chopped 1 cup shredded Colby-Monterey Jack cheese 2 teaspoons chili powder 1 teaspoon ground cumin 1 clove garlic, minced salt and pepper to taste 8 (6 inch) flour tortillas 1/2 cup red enchilada sauce Directions Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash. Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon even...
Comments
Post a Comment