Does anyone have a good LAKSA recipe?

Question

I am looking for something more traditional and authentic.

Thanks.

Answer 1

yes of course!

here you are;

Chicken Laksa

200 g thin dried noodles

2  red chilies

4  garlic cloves

5 cm peeled and roughly chopped green ginger

1 teaspoon ground coriander

1/2 cup coriander root, stems and leaves

50 ml sesame oil

3  skinless chicken b*****s

1 liter light coconut milk

3 cups chicken stock

50 ml fish sauce

1  lime, juice of

to serve

1/2 cup mint leaves

3  finely sliced green onions

1 cup fresh bean sprouts

lime wedges

Directions

1Soak the noodles in boiling water for 5 minutes.

2Drain and set aside.

3Put chillies, garlic, ginger, coriander seeds, fresh coriander and oil into food processor and process to a coarse paste.

4Slice the chicken b*****s diagonally.

5In a large saucepan over medium heat add the paste and fry for 1 minute, stir well.

6Add coconut milk and stock.

7Bring to boil, simmer gently for 10 minutes.

8Add fish sauce and chicken and cook for 5 minutes.

9Add lime juice.

10Divide noodles between bowls and ladle soup over them.

11Sprinkly with mint leaves, green onions,bean shoots and lime wedges.

LAKSA SOTO

1-2 lb boneless skinless chicken, cut into bite-sized pieces(b*****s or thighs)

1/2  yellow onion, diced

1  garlic clove, minced

1  chicken bouillon cube

1/2 teaspoon turmeric

1 1/2 teaspoons coriander

garlic salt(to taste)

1(13 1/2ounce)can coconut milk

Directions

1Add chicken, onion, garlic, chicken bouillon to a soup pot.

2Add enough water to cover the chicken.

3Boil for 40 minutes.

4Add Turmeric, Coriander, garlic salt (to taste) and boil for 15 minutes.

5Add coconut milk and let come to a boil.

6served this dish over white rice with a sliced hardboiled egg on top and fried onions.

Answer 2

try this

Laksa

Enjoy a taste of the Far East with Peter Gordon's stylish version of a traditional South East Asian noodle soup

Servings: 4

Level of difficulty: Easy

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Ingredients

3 tbsp vegetable oil, plus oil for deep-frying

1 large red onion, chopped

2 garlic clove, chopped

100g fresh ginger root, chopped

10 fresh long red chillies, sliced

1 tbsp Thai red curry paste

600ml fish stock

600ml coconut cream

2 tbsp Fish Sauce

70g Palm sugar

2 tbsp tamarind paste

8 lime leaves

400g salmon fillet

salt and fresh ground black pepper

6 soft-boiled quails eggs, (4 peeled, 2 left in their shell)

120g Harusame noodles (wheat-free Japanese noodles)

freshly squeezed juice of 3 limes

1 tbsp Sesame oil

1 bunch of Coriander, torn into sprigs

1 bunch of Mint, torn into sprigs

6 Spring onions

150g Thai shallots, liced and fried until crispy

Method

1. Heat 2 tablespoons of the oil in a large saucepan. Add in the onion, garlic, chilli and red curry paste and fry, stirring, until the onion has softened and the paste is fragrant, around 3-5 minutes.

2. Mix in the fish stock, coconut cream, fish sauce, palm sugar and tamarind paste. Add in the lime leaves. Bring to the boil, stirring, then simmer gently.

3. Meanwhile, heat a griddle pan. Season the salmon with salt and freshly ground pepper. Brush the salmon with half a tablespoon of oil and briefly cook the salmon on the griddle, searing both sides.

4. Heat the oil for deep-frying in a wok or deep fat-fryer. Deep-fry the peeled quail's eggs until golden, remove with a slotted spoon and drain on kitchen paper.

5. Cook the noodles until tender, following packet instructions.

6. Place the drained noodles in a large serving bowl. Pour over the coconut broth, add in the lime juice and sesame oil and top the noodles with the seared salmon, deep-fried quail's eggs and the quail's eggs in their shell. Sprinkle over the crispy shallots. Garnish with coriander, mint and spring onions. Serve at once.

http://uktv.co.uk/food/recipe/aid/514041

(*-*)

Answer 3

You start off with a spice paste. Then make a rich coconutty gravy with it. Then, whether you add crab or fishcakes or prawns or chicken at the end; whether you use rice or wheat or beanthread noodles; whether you make it Peranakan style (in porcelain bowls with spoons), Thai style (with thick noodles, Asian basil, candlenuts, lime, and pineapple), or Sarawak style (thin noodles, preserved carrots, and sambal)--you've got yourself a rich, filling, many layered experience that will have you panting for more. What does laksa mean? It means "ten thousand," because there are SO many condiments to be added. This Southeast Asian fast food--said to be the creation of ancient Chinese who migrated to Malaysia--is sold as a meal from thousands of soup vendors, all of whom have their own special recipe. The one that follows is, I think, a good start for entering the world of laksa. If you gather all the ingredients and take it one step at a time, it's really pretty easy. I'm making it with chicken--if you'd rather make it with seafood, use seafood stock instead of chicken stock. Serve hot as a meal to 6 people.

--------------------------------------...

FIRST MAKE THE SPICE PASTE (days before is fine)

3 long fat stalks of lemon grass, mincing only their tender hearts and reserving the rest of the stalks for another use

4 hot red chilies, discarding the stem and as many seeds as you wish to reduce the fire of the paste

4 slices of galangal (substitute ginger if you can't find this fresh)

thumb-size lump of ginger

1 teaspoon shrimp paste

3 shallots, peeled and chopped

3 large cloves garlic

4 Tablespoons peanut oil

1/4 cup cilantro leaves, chopped

1 teaspoon ground turmeric

1 teaspoon sugar

1/4 cup tamarind paste

Put the minced lemon grass hearts, chilies, galangal/ginger, shrimp paste, shallots, garlic, and oil in a blender and liquify it into a speckled mush. Add the cilantro, turmeric, sugar, and tamarind paste and blend at the highest speed until it is a colorful but uniform paste. Scoop into a glass jar (it will stain plastic) and refrigerate until you're ready to use.

NOW GET THE NOODLES AND CHICKEN READY:

1/2 pound noodles (thick or thin rice, wheat, or beanthread noodles are fine--rice noodles are most traditional)

4 cups cooked chicken

Cook the noodles according to package directions, rinse, and set aside. Cut the chicken in bitesize juicy cubes

THEN MAKE THE GRAVY

2 Tablespoons peanut oil

prepared spice paste (it's about a cup)

4 cups chicken stock

1/4 cup cilantro, chopped

1/4 cup Asian basil (laksa leaf), chopped

1/4 cup nam pla (or other fish sauce)

1 can coconut milk (13.5 fl. ounces/400 ml.)

Heat the oil in a large saucepan over medium high heat, then stir in the paste--and keep stirring until it is a little browned (don't burn!), about 3 minutes. Pour in the chicken stock, bring to a boil, then reduce heat, stir in herbs and fish sauce, and simmer for 5 minutes. When you're ready to begin assembly, stir in the coconut milk and bring to a simmer.

GET THE GARNISHES READY (your choice how many)

crisp bean sprouts

Asian basil

sambal or garlic-chili hot sauce

preserved carrots

julienne cucumber

TIME FOR FINAL ASSEMBLY!

1. Divide the noodles among the large bowls.

2. Arrange the chicken over the noodles

3. Pour the gravy over all

4. Either arrange garnishes on top or pass them separately

Answer 4

sorry never heard of it please tell me what it is please

Answer 5

Shrimp & Mushroom Laksa

ingredients:



2 tablespoons peanut or canola oil

2 scallions (spring onions)—white and green parts sliced and seperated

2 cloves garlic—minced  

1 teaspoon turmeric

2 teaspoons red curry paste (or 3 teaspoons for a hotter laksa)

2 ½ cups chicken stock

1 ½ cups coconut milk

1 teaspoon brown sugar

½ teaspoon salt

2 tablespoons fish sauce

10 button mushrooms—wiped clean and quartered

20 large raw shrimp—peeled and deveined

3 ½ oz (100g) dried rice stick noodles

1 tablespoon lemon juice

2 tablespoons cilantro (corinander leaves)—left whole

method:



HEAT the oil in a large saucepan over a medium heat. ADD the white part of the scallion and saute 1 minute. ADD the garlic, turmeric, curry paste and cook 1 minute, stirring. ADD stock, coconut milk, sugar, salt and fish sauce and bring to the boil. REDUCE heat and simmer for 5 minutes, uncovered. WHILE the soup simmers, soak the noodles in boiling water for 10 minutes. ADD mushrooms to the soup, return to boil and cook 2 mins. ADD shrimp and cook 2 mins. STIR in lemon juice. DRAIN the noodles under cold water, put in bottom of soup bowls, scatter with scallions (green part) and cilantro and ladle the laksa soup on top.