Laksa Recipe
Keddah (Northen Malaysia) Laksa
Main Ingredients:
- 2 cups chicken stock (1 can)
- 3 tablespoons oil
- 1/2 pack (120g) Malaysian instant curry paste
- 2 stalks lemongrass (white part only, pounded)
- 2 cups water
- 1/2 cup evaporated milk
- 5 kaffir lime leaves (optional)
- 10 tofu puffs, cut into pieces
- 1/2 cup coconut milk
- Salt to taste
- Yellow noodles
- Bean sprouts
- Vermicelli
- 3 hard-boiled eggs, quartered
- 10 shrimp, peeled, deveined, and cooked
- Fish cakes, cut into pieces
Method to prepare :
In a stockpot, add the oil and sauté the instant curry paste until aromatic.
Add the chicken broth, water, lemongrass, kaffir lime leaves, tofu puffs and bring the stock to boil.
Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
Rinse the yellow noodles, drained and set aside. Soak the dry vermicelli with some warm water until soft, drained and set aside.
To assemble a bowl of laksa for serving, bring to boil some yellow noodles, vermicelli, and a handful of bean sprouts. Drain the noodles and transfer to a serving bowl.
Top the noodles with 2-3 shrimp, a few pieces of fish cake, and 1-2 egg quarters.
Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.
Serve immediately.
Add the chicken broth, water, lemongrass, kaffir lime leaves, tofu puffs and bring the stock to boil.
Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
Rinse the yellow noodles, drained and set aside. Soak the dry vermicelli with some warm water until soft, drained and set aside.
To assemble a bowl of laksa for serving, bring to boil some yellow noodles, vermicelli, and a handful of bean sprouts. Drain the noodles and transfer to a serving bowl.
Top the noodles with 2-3 shrimp, a few pieces of fish cake, and 1-2 egg quarters.
Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.
Serve immediately.
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