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Receta Squid Pumpkin And Quail Egg Laksa
by Global Cookbook

Squid Pumpkin And Quail Egg Laksa
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  Raciónes: 6

Ingredientes

  • 1 4/5 lt fish stock
  • 300 gm pumpkin cut into 6 wedges
  • 200 gm dry egg noodles
  • 5 Tbsp. sesame oil
  • 12 x baby squid cleaned and washed
  • 2 x warm green chillies finely sliced
  • 6 x lime leaves
  • 6 x baby aubergines quartered
  • 12 x fine slices of galangal
  • 6 clv garlic peeled and finely sliced
  • 2 tsp Asian fish sauce (nam pla)
  • 2 tsp tamari (or possibly good quality soy sauce)
  • 2 Tbsp. tamarind paste
  • 50 ml fresh lime juice
  • 6 x quails Large eggs
  •     fresh coriander

Direcciones

  1. Bring the fish stock to the boil and add in the wedges of pumpkin; boil the pumpkin till cooked (check with the point of a knife) and remove from the pot.
  2. Keep hot.
  3. Add in the noodles to the pot and cook till done.
  4. Drain through a colander into a large bowl.
  5. Reserve the liquid and keep hot.
  6. Heat 2 tbsp of sesame oil in the empty pot till it begins to smoke.
  7. Add in the baby squid and fry for 2 min then remove and place with the pumpkin.
  8. Add in the remaining sesame oil and when warm add in the next five ingredients.
  9. Fry for 1 minute on a high heat stirring well then add in the reserved fish stock fish sauce tamari and tamarind and reduce to a simmer.
  10. After 5 min add in the lime juiceMeanwhile fry the quails Large eggs.
  11. Hot six bowls and divide the noodles pumpkin and squid between them then ladle in the boiling liquid.
  12. Place a quails egg on top of each and add in fresh coriander to taste.
  13. Serves 6