| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Fast food |
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Fine fleshed fish (ikan parang/wolf herring or ikan tenggiri/Spanish mackerel) or fish balls |
| 12 |
oz |
Raw prawns |
| 2 |
c |
Water |
| 1 1/2 |
lb |
Laksa noodles -or- |
| 13 |
oz |
Beehoon noodles |
| 6 1/2 |
oz |
Beansprouts, scalded |
|
|
Several sprigs of daun kesom (mint) |
| 1/2 |
sm |
Cucumber, cut into matchstick size |
| 4 |
|
Dried red chillies, soaked (up to 6) |
| 1 |
|
Stalk lemon grass (serai) |
| 8 |
|
Shallots (bawang merah) or medium onion |
| 4 |
sl |
Lengkuas |
| 1 |
|
Cm fresh turmeric -or- |
| 1 |
ts |
Turmeric powder |
| 4 |
|
Candlenuts (buah keras) or macadamias |
| 1/2 |
ts |
Blacan (shrimp paste) |
| 2 |
ts |
Fresh ground coriander |
| 2 |
tb |
(heaped) dried prawns, soaked and pounded |
| 4 |
tb |
Oil |
| 3 |
c |
Thin coconut milk |
| 1/2 |
c |
Thick coconut mil |
| 1 |
ts |
Salt |
INSTRUCTIONS
GRAVY
A little late, but here is another laksa recipe from Wendy Hutton's
<Singapore Food>. This is laksa lemak. The first recipe was for Penang
laksa in the nonya cooking tradition.
Put prawns and water in saucepan, bring to boil, simmer two minutes and
strain. Keep stock aside. Peel prawns. Keep aside. Scald laksa noodles or
beehoon in boiling water for three minutes and set aside. Prepare gravy.
Pound or grind first seven ingredients finely, adding about 1.5 tablespoon
of oil during grinding if using a blender or food processor. Mix in
coriander. Heat remaining oil in a clay pot or large saucepan and gently
from the ground ingredients, stirring frequently, for 4-5 minutes. Add
pounded dried prawns and fry a further two minutes. Pour in thin coconut
milk and reserved prawn stock and bring to the boil, stirring constantly.
When simmering, add fish balls and simmer for five minutes. Add thick
coconut milk, salt and simmer until gravy thickens. To serve, put noodles
in 6 bowls. Put some beansprouts on top, then pour over the gravy. Garnish
with the prawns, chopped herbs and cucumber. Serve with extra pounded fresh
red chillies if liked.
Comments: The coconut milk makes this different from the nonya Penang
laksa. Fish balls are more common in this kind of laksa than fish, but fish
balls should be made at home. Most commercial fish balls are just white,
rubbery balls with a faint fish taste. Laksa is fast food; it is not
usually served as part of a larger meal and seems to best bought from
little hawker stalls along the "5-foot way" in Malaysia and Indonesia. In
Singapore, of course, you have to go to a nice, super clean food market. A
year ago, excellent laksa lemak was available at Aziza's on Emerald Hill in
Singapore. The original recipe uses monosodium glutamate. I have not tried
this recipe. In Asia, laksa is too cheap to try and make at home and in the
U. S., we just can't get it to match the "real" kind.
Posted to FOODWINE Digest 18 Jan 97 by Elliott Parker
<3ZLUFUR@CMUVM.CSV.CMICH.EDU> on Sun, 19 Jan 1997.
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