Malaysian Curry Laksa Recipes

CURRY LAKSA (CURRY MEE)

Curry Laksa (Curry Mee) image

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

Time 30m

Number Of Ingredients 23

Ingredients

600 g (21 oz.) shelled cockles/bloody clams, optional
500 g (17 oz.) prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
3 to 4 pieces soaked cuttlefish heads
200 g (7 oz.) fried soya bean cubes/ tow pok, halved or quartered
200 g (7 oz.) cooked pig blood, cut into cubes, optional
300 g (10 oz.) shredded, cooked chicken meat
500 g (17 oz.) blanched bean sprouts
600 g (21 oz.) blanched yellow noodles
300 g (10 oz.) blanched vermicelli/rice sticks
1 kg (35 oz.) grated coconut, mixed with 4 litres water and squeezed for the coconut milk to be used as main stock
4 tbsp salt or to taste
1 1/2 tablespoons rock sugar
1/2 tablespoon MSG, optional
100 g (4 oz.)shallots
25 g (1 oz.) garlic
3 tablespoons coriander seeds
4 tablespoons chili paste
2 tablespoons lemongrass
10 peppercorns
1/2 tablespoon belacan, Malaysian shrimp paste granules
110 g (4 oz.) chili paste
25 g (1 oz.) garlic, pounded
175 ml to 200 ml oil

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

MALAYSIAN CURRY LAKSA

MALAYSIAN CURRY LAKSA image

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

Ingredients

1 1/2 teaspoons salt
6 tablespoons vegetable oil
8 garlic cloves
2 inches length ginger
4 shallots
3 chicken thighs, bone in, halved lengthwise
4 cups coconut milk

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

MALAYSIAN CHICKEN CURRY LAKSA (LAKSA LEMAK) RECIPE BY TASTY

Malaysian Chicken Curry Laksa (Laksa Lemak) Recipe by Tasty image

Curry laksa, or curry mee, is one of the most popular hawker's market dishes in Malaysia, so you know it's a crowd-pleaser-it's soul-warming, slightly spicy, coconut-y, and just satisfying. A fantastic option for a weeknight meal, curry laksa comes together quite quickly, especially if you make the laksa paste in advance. Of course, you could buy store-bought laksa paste if you are pressed for time, but trust us, this version tastes better. With a bowl of laksa, a blanket, and your favorite show, you'll be set for the night.

Provided by Aleya Zenieris

Categories Lunch

Time 1h

Yield 2 servings

Number Of Ingredients 38

Ingredients

8 dried red chilies
2 tablespoons dried shrimp
2 tablespoons raw cashews
1 tablespoon whole coriander seeds
½ teaspoon whole cumin seeds
1 tablespoon shrimp paste
1 piece fresh ginger, chopped
1 piece fresh galangal, chopped
1 piece fresh turmeric, chopped
6 cloves garlic, peeled
6 Thai red chiles, stemmed
4 shallots, chopped
2 stalks lemongrass, white parts only
1 tablespoon oriental curry powder
2 tablespoons fresh cilantro, stems an roots
¼ cup vegetable oil
1 tablespoon kosher salt, plus more for boiling
7 oz egg noodle, or wide rice vermicelli
2 tablespoons vegetable oil
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
½ teaspoon Thai red chiles, minced
1 teaspoon lemongrass, white part only, minced
2 boneless, skinless chicken thighs, sliced
3 long beans, cut into 4-6 inches (10-15 cm)
2 cups chicken stock
1 can full fat coconut milk
6 fresh tofus, deep fried
6 fish cakes, deep-fried (optional)
8 slices rice cake, optional
1 ½ teaspoons palm sugar, plus more to taste
2 limes, plus more to taste
fresh cilantro leaf, chopped, small bunch
fresh mint leaf, chopped
2 lime wedges
2 hard boiled eggs, halved lengthwise
2 Thai red chiles, sliced
1 tablespoon sambal oelek, such as Huy Fong

Steps:

Make the laksa paste: In a food processor, combine the dried red chiles, dried shrimp, cashews, coriander seeds, and cumin seeds and grind into a powder. Add the shrimp paste, ginger, galangal, turmeric, garlic, Thai red chiles, shallots, lemongrass, curry powder, cilantro stems and roots, and vegetable oil and grind into a smooth paste, about 3 minutes. Set aside until ready to use. The laksa paste will keep in an airtight container in the refrigerator for up to one week. Pour a bit of oil over the top to cover the sauce before storing.
Make the curry: Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions, then drain and set aside.
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the ginger and garlic and sauté for 1-2 minutes, until fragrant, then add the Thai red chiles and lemongrass and sauté for 2 minutes, until the lemongrass softens a bit. Add the laksa paste and sauté for 2-3 minutes, until the oil starts to separate. Add the chicken thighs and cook for 3-4 minutes, until about halfway cooked. Add the long beans and sauté for 2 minutes, until the beans soften a bit.
Add the chicken stock and coconut milk. Bring to a boil, then remove the pot from the heat.
Add the tofu, fish cakes and rice cakes, if using, 1 tablespoon salt, the palm sugar, and lime juice and stir to incorporate. Season the curry with more salt, lime juice, or palm sugar, if desired.
Divide the cooked noodles between 2 deep bowls. Ladle the curry sauce over the noodles, then use tongs to distribute the chicken, tofu puffs, fish cakes, rice cakes, and long beans on top. Garnish with the cilantro, mint, lime wedges, hard-boiled eggs, Thai red chiles, and sambal oelek.
Enjoy!

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