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Receta Thai Laksa
by Navaneetham Krishnan

Thai Laksa

Power packed Thai laksa; creamy, spicy, tangy and awesomely scented with herbs.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 3 person

Va Bien Con: its a meal on its own

Ingredientes

  • For the broth/gravy
  • 8 pieces kembung (small mackerel) - de-gut; leave the head on
  • 1 piece dried tamarind
  • 1 cup thick coconut milk
  • 1 tbsp fish sauce
  • 1/2 cup oil
  • Salt to taste (taste broth before adding)
  • For the laksa paste
  • 4 dried red chilies
  • 2 fresh red chilies
  • 1 lemongrass
  • 1/2 inch roasted belacan/shrimp paste
  • 6 shallots
  • 5 candlenuts/buah keras
  • 1 inch fresh turmeric
  • blend/process with some water for a thick paste
  • To assemble (as needed)
  • Noodles - blanch to soften
  • Thai basil leaves
  • Kaffir lime/limau purut leaves - shredded
  • Pineapple cubes
  • Cucumber stripes
  • 1 bunga kantan/torch ginger bud - sliced thinly
  • red chilies/bird eye chilies - sliced thinly

Direcciones

  1. Simmer fish with 1 liter of water till soft and tender.
  2. Remove from heat; drain stock and keep aside.
  3. Once fish is cool down, remove bones and flake it.
  4. Add fish in the stock and keep aside.
  5. Heat oil and fry curry paste till aromatic and oil splits.
  6. Pour in fish stock; add dried tamarind and season with fish sauce and salt.
  7. Simmer over low heat till broth starts to boil.
  8. Pour coconut milk into broth.
  9. Simmer for another 2-3 mins.
  10. Assemble noodles in bowl with basil and lime leaves, pineapple,
  11. cucumber, ginger bud and chilies.
  12. Pour broth over and serve immediately.