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Receta Noodles In Rich Coconut Milk (Laksa Lemak)
by Global Cookbook

Noodles In Rich Coconut Milk (Laksa Lemak)
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Ingredientes

  • 8 ounce fresh Chinese egg noodles
  • 4 ounce dry rice stick noodles
  • 1/2 pkt regular tofu - (14-ounce pkg)
  •     Veg. oil for deep-frying
  • 1 tsp veg. oil
  • 2 x Large eggs lightly beaten
  • 1 x lemongrass stalk
  • 3 x walnut-size shallots
  • 2 x fresh red jalapeno chiles seeded
  • 3 x candlenuts or possibly 6 almonds
  • 1 tsp galangal pwdr
  • 1/2 tsp turmeric pwdr
  • 1/2 tsp dry shrimp paste (blachan)
  • 1/4 c. water
  • 2 Tbsp. veg. oil
  • 1 c. unsweetened coconut lowfat milk
  • 4 c. water
  • 1/4 c. soy sauce
  • 1/4 lb bean sprouts blanched
  • 1/4 lb cooked medium shrimp
  • 1 lrg chicken breast half poached, shredded
  • 1/2 x an English cucumber cut matchstick
  •     strips
  • 2 x fresh red jalapeno chilies thinly sliced
  •     Lemon or possibly lime wedges

Direcciones

  1. Cook egg noodles according to package directions. Drain, rinse, and drain again. Soak rice stick noodles in hot water, for about 30 min; drain.
  2. Drain tofu; cut into 1-inch cubes. Place between paper towels and gently press out excess water. In a wok, heat oil for deep-frying to 350 degrees. Deep-fry tofu, turning once, till golden brown on all sides, 3 to 4 min. Drain on paper towels.
  3. Place a nonstick 8- to 9-inch frying pan over medium heat till warm. Brush with 1/2 tsp. veg. oil. Add in half of Large eggs and cook till lightly browned on bottom and set on top, about 1 minute. Turn over and cook for 5 seconds; remove from pan. Repeat with 1/2 tsp. oil and remaining egg. Roll omelets into cylinders and cut into 1/4-inch-wide strips.
  4. Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process till smooth.
  5. Place a wok over medium-low heat. Add in oil, swirling to coat sides. Add in spice paste and cook, stirring, till fragrant, 6 to 8 min. Add in coconut lowfat milk and cook for 3 min. Add in water and soy sauce.
  6. To serve, put noodles in a serving bowl. Pour soup over and arrange garnishes decoratively on top.
  7. This recipe yields 4 to 6 servings.