CURRY LAKSA (CURRY MEE)
Curry Laksa (Curry Mee) Recipe: is a popular hawker's dish. Curry Mee/Curry Laksa is a dish that's full of flavours-slightly creamy soup infused with coconut milk.
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 30m
Number Of Ingredients 23
Steps:
- Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. Add in the rest of the coconut milk, tow pok, and pig's blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. Remove from fire and use stock as a soup for the yellow noodles and vermicelli. (Should the gravy or stock curdle, strain it.)
- For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)
Nutrition Facts : Calories 220 calories, Carbohydrate 244 grams carbohydrates, Cholesterol 521 milligrams cholesterol, Fat 151 grams fat, Fiber 34 grams fiber, Protein 87 grams protein, SaturatedFat 83 grams saturated fat, ServingSize 4 people, Sodium 8315 grams sodium, Sugar 35 grams sugar, UnsaturatedFat 0 grams unsaturated fat
PRAWN LAKSA CURRY BOWL
Real fast food: a delicious and warming seafood one-pot, that takes just 15 minutes to make
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
- Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
- Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
Nutrition Facts : Calories 520 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 3.6 milligram of sodium
CURRY LAKSA
Pureed shrimp shells form the base of Curry Laksa, becoming one layer of flavor; another emerges as the coconut is soaked in water, the fatty flesh strained, and the liquid added; finally, the soup is emboldened by ginger, lemongrass, turmeric, and a chile.
Provided by Martha Stewart
Categories Shrimp Recipes
Number Of Ingredients 17
Steps:
- Make shrimp stock: In a saucepan over medium heat, warm 1/4 teaspoon canola oil. Add shrimp shells; cook, stirring, until red, about 3 minutes. Add 5 cups water; simmer 15 minutes. Remove from heat; cool. Transfer to a blender; process until a coarse liquid forms, about 1 minute. Strain, pressing on shells; reserve liquid; discard solids.
- Place coconut in a bowl; cover with 3 cups boiling water; let sit until room temperature. Strain, discarding flesh; reserve liquid.
- Place the shiitake mushrooms and chile in a small bowl. Cover with 3 cups boiling water, and let sit until mushrooms and chile have softened, about 20 minutes. Strain; reserve mushrooms and chile in one bowl and the soaking liquid in another.
- Place onion, shallot, garlic, ginger, lemongrass, and reserved mushrooms and chile in the bowl of a food processor. Process until a thick puree forms, 2 minutes; set aside.
- Heat remaining teaspoon canola oil and sesame oil in a medium stockpot over medium heat. Add pureed onion mixture, salt, turmeric, and coriander; fry, stirring frequently, until brown, about 8 minutes. Add reserved shrimp stock, reserved coconut liquid, and reserved mushroom liquid; simmer until slightly thickened, 10 to 15 minutes. Add shrimp; cook until pink, about 5 minutes. Add noodles; cook until heated through. Serve immediately, garnished with scallions and mint sprigs.
Nutrition Facts : Calories 242 g, Cholesterol 108 g, Fat 6 g, Protein 15 g, Sodium 402 g
MALAYSIAN CURRY LAKSA
Curry laksa is one of the signature dishes of the Malaysian Chinese community and is also known as curry mee. It comes in various versions from mild to spicy with different toppings, depending on the region. This month, we've partnered with Caroline Artiss, a chef of over 20 years who specializes in Malaysian and Asian fusion. Caroline's YouTube cooking videos focus on simple, delicious dishes from all over the world. Be sure to check out her fantastic show on YouTube for more amazing Malaysian recipes and dishes.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine RawSpiceBar's Malaysian Curry Spices with chopped garlic, ginger and salt in a food procesor. Add vegetable oil so the paste is the consistency of a very thick cream soup.
- lace heavy saucepan over medium heat. Once hot, add two tablespoons of oil. Place the chopped shallots into the oil and sauté, until golden, about 15 minutes. Add paste, sauté for 2-3 minutes until fragrant. Lower heat to low, stirring occasionally. The paste should sizzle slightly but not cook too quickly. Continue to saute for 5 minutes, until the oil begins separates from the paste.
- Add chicken and stir well to combine. Raise the heat to medium and saute, stirring often, until the chicken is slightly browned on all sides.
- Add water, sugar, and salt and stir well to combine. Bring to a boil, then turn heat down to simmer, about 20 minutes. Add coconut milk and allow to simmer for another 30-40 minutes, until chicken is tender.
- To deep-fry the tofu: dry the cut pieces of raw tofu with paper towels. Pour oil to a depth of 1 inch in a wok and place over high heat until the oil is hot but not smoking (around 350°F.) Add the tofu pieces. The oil will begin to bubble vigorously around the tofu. Using chopsticks or a slotted spoon, flip the tofu around so that the all the pieces are golden brown and crispy, about 3-4 minutes. Transfer the fried tofu to a plate lined with paper towels to drain.
- Add the fried tofu and vegetables to laksa and allow to simmer for a few more minutes.
- When you are ready to eat add the raw prawns to the curry soup.
- To assemble the dish: Divide the bean sprouts among 4 large soup bowls, covering the entire bottom of the bowls with a layer of sprouts. Evenly mound the egg noodles on top of the bean sprouts. Ladle the laksa into the bowls. Eat immediately, with lime juice squeezed over the top.
Nutrition Facts : Calories 398.8, Fat 39.7, SaturatedFat 24.2, Cholesterol 29.6, Sodium 479.2, Carbohydrate 5.8, Fiber 0.1, Protein 8.8
More about "curry laksa recipes"
CHICKEN CURRY LAKSA RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (7)Estimated Reading Time 2 minsServings 4
- Place dried chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 12–15 minutes. Drain and set aside.
- Meanwhile, heat a large dry saucepan over medium-high. Cook ginger and garlic, stirring occasionally, until lightly charred and garlic is just tender, 6–8 minutes. Transfer to a clean surface; peel garlic.
- Purée reserved chiles, Thai chiles, shallots, lemongrass, oil, shrimp paste, coriander, curry powder, cumin, ginger, and garlic in a food processor or blender until smooth (it’s okay if a few flecks of chile remain).
- Do Ahead: Laksa paste can be made 1 week ahead; cover and chill. Or freeze in ice cube trays for up to 2 months.
CURRY LAKSA - SOUTHEAST ASIAN RECIPES - NYONYA COOKING
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Reviews 8Calories 325 per servingCategory Main
- Prepare the stock by adding drumstick bones and water into a pot and bring to boil. Once it boils, lower heat and allow to simmer for at least 30 minutes. After that, use a spoon to remove any impurities.
- Heat oil in another pot and stir-fry prawns skin/heads (without meat) until cooked. Add rest of the water into the pot together with the Vietnamese coriander. Bring to boil. Lower heat and let it simmer for 30 minutes.
- In another pot of boiling water, blanch prawns (meat), tofu puffs, fish balls and noodles. Set aside
- Toast shrimp paste on a dry pan. Then, blend toasted shrimp paste with dried shrimps, dried chillies, fresh chillies, galangal, candlenuts, turmeric powder, garlic, shallots and lemongrass until smooth. Heat 3 tablespoons of oil in a pot at medium heat. Sauté blended ingredients until fragrant.
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