How To make Laksa
1/2 lb Rice vermicelli
3 lb Whole fish
7 1/3 c Water
2 ts Galangal powder
3 Stems lemon grass chopped
5 Sprigs fresh mint
5 Sprigs fresh basil
8 Dried kaffir lime leaves
4 Dried red chillies, halved
8 sm Fresh red chillies, halved
8 Dried kaffir lime leaves
-extra 3 2/3 c Coconut cream
3 oz Bean sprouts (chinese white)
2 ts Salt
2 ts Caster sugar
CHILI PASTE:
3 Stems lemon grass, finely
-chopped 1/4 ts Shrimp paste
1/3 c Water
3 ts Galangal powder
3 sm Fresh chillies
Add vermicelli to pan of boiling water, boil uncovered 2 minutes or until just tender, rinse and drain. Remove and discard heads from fish, fillet fish, reserving bones. Remove and discard fish skin. Cut fillets into strips. Combine water, powder, lemon grass, mint, basil, lime leaves, and dried and fresh chillies in pan, simmer covered for 30 minutes. Add fish bones, simmer for another 10 minutes. Strain resulting stock, discarding bones and chilli mixture. You need 1125 ml of stock so add water if necessary. Place extra lime leaves in a bowl, cover with warm water, stand 20 minutes. Drain, and slice leaves thinly. Return stock to pan, add chilli paste, fish strips, coconut cream, sliced lime leaves, sprouts, salt and sugar and bring to the boil. Divide vermicelli into serving bowls, pour soup over it. Garnish with extra sliced chillies, baby basil leaves and bean sprouts. Chilli paste. Blend or process all ingredients until smooth.
How To make Laksa's Videos
Laksa recipe - Unveiling Singapore’s Katong Laksa flavours
Learn the process and techniques that Auntie Liz uses to make a Katong Laksa (to her preference) in our award-winning kitchen. Plus I'll show you how I make a beautiful prawn stock that can be stored in ice cube trays for future use.
Full recipe breakdown coming soon!
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HOMEMADE CURRY LAKSA SOUP (SIMPLE RECIPE)
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Laksa Soup | How To Make Laksa Soup | Malaysian Laksa | Spicy Noodles Soup | Mom's Special Recipes
Laksa Soup
serves 4 people
#laksa #malaysianfood #mayasiansoup #spicynoodlessoup #currynoodlessoup #ricenoodles #soup #laksapaste #veganlaksa #vegetarianlKsa #currysoup #lunch #mom'sspecialrecipes #howtomakemalaysianlaksasoup
LAKSA NOODLE SOUP
LAKSA NOODLE SOUP
Paste:
10-20 pcs red chilies (labuyo)
1 teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon cayenne pepper
¼ cup shrimp paste (bagoong)
2 shallots, peeled and quartered
4 lemongrass stalks, pounded
2-4 tablespoons chopped ginger
4 cloves of garlic
1 tablespoon cilantro roots
¼ cup cooking oil
Water, as needed
To cook the laksa:
Vegetable oil
4 cups coconut milk
some water (as needed)
Kaffir lime leaves (optional)
Curry leaves (optional)
fish sauce and sugar, to season
Toppings of your choice:
Noodles, Prawns, Fishballs, Mushrooms
Seafood Laksa, SIMPOL!
Laksa is one my favorite soup recipes. Madalas ko itong i-crave lalo na kapag umulan. Kaya today, I’m sharing with you my very simpol homemade seafood laksa recipe. And I made sure na restaurant quality pa rin ito.
Try this at home and I’m sure, your family will love it, too. ❤️
Ingredients:
Set A
1 stalk lemongrass
2 cloves garlic
1 piece small onion
1 thumb ginger
2-3 tablespoons red curry paste
6 pieces shrimp heads
Salt to taste
5 cups chicken stock
1 cup evaporated milk
½ teaspoon turmeric
Set B
1 cup Good Life Vermicelli Noodles
1 cup Good Life Egg Noodles
Set C
6 pieces fresh shrimps
1 cup Fish tofu
1 egg
1 cup bean sprouts
1 stalk wansoy
1 tablespoon cilantro
1/4 cup cucumber
½ piece white onions
1-2 tablespoons fish sauce
Set D
2 lime wedges
2 pcs red chili, chopped
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SPICE UP YOUR WORLD with this easy Laksa Recipe
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LEARN HOW TO MAKE AN EASY LAKSA RECIPE AT HOME TODAY!
LAY HO MA! Nothing beats a hot bowl of spicy soup noodles on a cold winter day (or any day really!). Join me in this episode and learn how to make an easy and quick version of the popular laksa recipe! Let's begin
Ingredients:
1/3 Asian eggplant
30g extra firm tofu
drizzle of avocado oil
3 broccolini
150g round rice noodles (Yunan rice noodles)
1 tbsp coconut oil
2 tbsp red curry paste (
1 tbsp curry powder
1 cup coconut milk
2 cups vegetable stock (
3 tofu puffs
small handful of bean sprouts
few sprigs cilantro
Directions:
1. Bring a pot of water to boil for the noodles
2. Slice the eggplant into quarters. Scoop out some tofu balls using a melon baller
3. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the eggplant and broccolini. Sauté for 2-3min, then set aside
4. Cook the round rice noodles to al-dente
5. Heat up another pot to medium heat. Add the coconut oil and red curry paste. Sauté for 4-5min
6. Add and stir in the curry powder to combine. Then, add the coconut milk. Stir to combine
7. Add the vegetable stock along with the broccolini, eggplant, tofu puffs, and tofu balls. Give it a good stir, cover, and bring to a boil
8. When the noodles are done, strain them out and place in the serving bowl
9. Depending on if your vegetable stock is salted, you may season with some salt or soy sauce to taste. Pour the broth onto the noodles and assemble the toppings
10. Garnish with bean sprouts and fresh cilantro
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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