Tuesday, April 22, 2008 ' 8:04 PM
laksa
This is singapores delicate .
its a bowl of laksa .best sold in singapore
Ingredients500g (1 lb) medium prawns 2 cups shallots, peeled 20 dried chillis, softened in hot water 1 tbs belacan (shrimp paste) 3 tbs dried shrimp, soaked for a while in water to soften 10 buah keras (candlenuts) 1 tsp turmeric powder 1 tbs roasted coriander powder 2 stalks lemon grass, white stem portion, crushed 4 tbs oil 4 cups coconut milk 2 tbs salt 1 tbs sugar Pepper 500g (1 lb) dried thick rice noodles 300g (approx 9 oz) bean sprouts, scalded 200g (7 oz) dried glass noodles, scalded and drained Garnishes 4 fresh red chillis, pounded Salt to taste 1 cucumber, peeled, cored and shredded 4 fried fishcakes, sliced1 bunch daun kesom (laksa leaves), finely shredded 100g (approx 3 oz) see hum (fresh cockles), optional
MethodBoil a pot of water and cook prawns till they turn pink. Remove, shell prawns when cool and reserve prawns and stock. Process shallots, chillis, belacan, dried shrimp and buah keras in a chopper till fine. Add powdered spices to the paste. Heat oil in a pot large enough for the gravy. Brown spice paste and add lemon grass stalks, adding a little water from time to time to prevent burning, until oil rises to the surface. Add prawn stock, followed by coconut milk, stirring all the time to prevent curdling till it comes to the boil. Season with salt, sugar and pepper to taste. Boil some water in another pot and boil dried noodles till al dente. Drain and divide noodles among bowls. Top with a little softened glass noodles and bean sprouts. Garnish with a prawn, fishcake slices, shredded cucumber and daun kesom. Pour over hot coconut gravy and serve with a dollop of pounded chilli mixed with a pinch of salt.
Sushi Charms ♥