Adams Laksa For One Recipes

SINGAPORE LAKSA RECIPE BY TASTY

Steps:

• Remove the heads and shells from prawns and set aside in a bowl, then devein and set the prawn meat aside in a separate bowl.
• To make the prawn stock, add cooking oil to a large saucepan on medium-high heat. Add prawn heads and shells then stir for 5 minutes, crushing the heads to release the flavour.
• Add water and chicken stock, then simmer for 45 minutes allowing the stock to reduce.
• Remove prawn shells then strain the broth into a bowl through a sieve.
• In a food processor, add dried chilli, red chilli, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts and lemongrass stalk, then pulse for 5 minutes until a thick paste forms.
• Add cooking oil to a large saucepan then add the laksa paste and cook for 5 minutes until fragrant. Add palm sugar, fish sauce, coconut milk and prawn stock stirring to combine. Simmer the mixture for 15 minutes then add the prawns and tofu puffs, cooking for 3 minutes to finish.
• To serve, add vermicelli noodles to a bowl then top with bean sprouts, cockles and slices of fish cake. Ladle in scoops of the laksa making sure to include tofu puffs and prawns. Top with a handful of finely chopped laksa leaves and optional chilli paste.
• Enjoy!

ADAM'S LAKSA FOR ONE

Steps:

• Heat a wok until it is hot.
• Add 1 tbsp peanut Oil and 1 tsp sesame oil.
• When the oils are hot add the chopped onion and stir for 2 to 3 minutes.
• Add the ginger, garlic, curry paste, then stir until thoroughly mixed.
• Do not burn.
• Next, open widows in the house and grab a tissue to wipe your teary eyes because the aromatic smell is so strong BUT smells delicious.
• Add chicken and stir for 2 minutes, coating well with the paste.
• Add chili sauce, fish sauce and stir for 30 seconds.
• Add the hot stock, stir.
• Add the cooked noodles and simmer for 2 minutes.
• (Cook noodles of your choice as per noodle directions)
• Then add the lemongrass and coriander; stir well.
• Add the chopped assorted vegetables; stir for a minute.
• Do not over cook the vegetables.
• Add the coconut milk or cream and stir and simmer for 1 minute.
• Remove from the heat and serve immediately in a huge bowl.

LAKSA

Steps:

• Boil chicken and/or seafood to make stock. If you're using tofu, then deep-fry tofu. Drain.
• Make laksa paste. Spices are best ground on the stone mortar and pestle to form laksa paste. It is best to start working from the coriander seeds and add one ingredient at a time once the spices form a smooth paste. Add dashes of salt to make the tougher ingredients (e.g. chili, lemongrass, garlic) easier to grind. If you don't have stone, you can also use the food processor. If possible, avoid adding water to the laksa paste.
• Heat enough oil in a saucepan to cover laksa paste. Stir-fry laksa paste, basil leaves, and knotted lemongrass till fragrant then add chicken/seafood/tofu.
• Add stock and slowly bring to boil over low heat.
• Add coconut milk, stir, and simmer.
• Boil noodles and drain. Add sesame oil and set aside.
• Serve immediately with noodles and garnish.