Stanleys Laksa Paste Recipes

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STANLEY'S LAKSA



Stanley's Laksa image

Chef Stanley Wong recommends visiting an Asian or Indian market to find many of these ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

3 cups Homemade Chicken Stock Homemade Chicken Stock
1 cup coconut milk
6 tablespoons Stanley's Laksa Paste Stanley's Laksa Paste
Coarse salt and freshly ground pepper
2 ounces puffed bean curd, cut into 1/2-inch cubes
12 large shrimp, peeled, deveined, and tails left on
3/4 pound egg or rice noodles, cooked
4 ounces bean sprouts, root ends removed
Cilantro or Thai basil leaves, for garnish

Steps:

  • In a medium saucepan, bring chicken stock and coconut milk to a boil. Stir in laksa paste, and let simmer for 15 minutes. Season with salt and pepper.
  • Using an immersion blender, blend until smooth. Pass mixture through a chinois or a fine-mesh sieve lined with cheesecloth. Transfer to a second saucepan, and keep warm over medium-low heat. Add bean curd, and cook for 3 minutes.
  • Season shrimp with salt and pepper. Heat a large skillet over high heat. Add shrimp, and sear on both sides until just cooked through, about 2 minutes. Remove, and set aside.
  • Bring a large saucepan of water to a boil; add salt. Add noodles, and heat through. Drain, and divide among four large soup bowls. Pour soup over noodles, and top with bean sprouts, shrimp, and herb leaves. Serve immediately.

STANLEY'S LAKSA PASTE



Stanley's Laksa Paste image

Chef Stanley Wong recommends visiting an Asian or Indian market to find many of these ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Chinese-Inspired Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 12

5 stalks lemongrass, trimmed and roughly chopped
10 garlic cloves, roughly chopped
1 piece (1 inch) fresh turmeric, peeled and roughly chopped
1 piece (3 inches) fresh galangal, peeled and roughly chopped
1 piece (3 inches) fresh ginger, peeled and roughly chopped
15 candlenuts, or macadamia nuts
1 medium onion, roughly chopped
4 large red chiles, stemmed and roughly chopped
4 red-bird chiles, stemmed and roughly chopped
1 teaspoon Malaysian shrimp paste
1/2 cup vegetable oil
1 1/2 tablespoons Indonesian palm sugar

Steps:

  • In a food processor, combine lemongrass, garlic, turmeric, galangal, ginger, candlenuts, onion, chiles, shrimp paste, and 1/2 cup water. Process to form a smooth paste.
  • In a medium skillet, heat oil over medium-high heat. Add paste mixture and cook, stirring constantly, until golden and aromatic, 15 to 20 minutes. Remove from heat, and add palm sugar, stirring to dissolve. May be stored in an airtight container in the refrigerator for up to 1 month.

LAKSA



Laksa image

I spent a considerable number of years an Asian expatriate in the Western world, mostly as a student. Back when I was in boarding school in Australia, one of the things I missed the most were the steamy dishes from back home served in some spicy fragrant gravy. On Saturdays my friends and I would walk down to Chinatown and order a large bowl of laksa. However, the chef inside me pushed me to come up with my own version of the dish. Entertain your tastebuds with the following recipe!

Provided by ambernova

Categories     Curries

Time 31m

Yield 6-8 serving(s)

Number Of Ingredients 24

1 kg seafood, of your choice in large dices (shrimp, fishcakes, crabmeat, fish fillet etc) or 1 kg tofu, in large dices (OR all three!)
2 tablespoons coriander seeds
2 large red chilies, with seeds
2 small green chilies (also known as cabe rawit in Indonesia or chili padi in Malaysia)
1/2 stalk lemongrass, chopped
8 garlic, segments
8 shallots
1 inch gingerroot
1/2 inch fresh turmeric
1/2 inch fresh galangal root
2 candlenuts
1 tablespoon shrimp paste
1 kg egg noodles or 1 kg rice vermicelli
1 tablespoon sesame oil
1 cup coconut milk
1 1/2 liters chicken (from cooked meat) or 1 1/2 liters seafood stock (from cooked meat)
3 fresh basil leaves
2 stalks fresh lemongrass, flatten and tie into knots
1/4 cup bean sprouts
2 stalks fresh cilantro leaves
1 stalk spring onion, chopped
1 tablespoon crispy onion (recipe available)
sliced cucumber
1/2 hardboiled egg

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.

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