Skip to main content

Curry Mee (Laksa)



There are many recipes for curry laksa, and I have a few versions in my blog too. Nevertheless, there's no harm for another good one.

This Curry Laksa recipe has a distinctive curry taste, with the additional, coriander, cumin and aniseed in the spice paste. The spice paste can be made in advance and stored in an airtight container for a week.


*This is an updated post with a video cooking guide. (Previously posted on 04/29/14)



Curry Mee (Laksa)

Ingredients

1 lb Peeled Shrimps
2 Packs (2 x 90 g) Tofu Puffs, halved
Some Cooked Fried Fish Cakes or Fish Balls
120 g Dried Yellow Noodles, cooked or Fresh Yellow Noodles, scalded
250 g Rice Vermicelli, cooked and drained
300 g Bean Sprouts, scalded
120 g Long Beans, cut into 1 inch in length, cooked and drained
8 Hard boiled Eggs, halved
Some Kalamansi
6 to 8 Cups Chicken Broth
2 Cups Coconut Milk
4 Pandanus/Pandan Leaves, knotted
¼ Cup Fresh Curry Leaves
1/3 Cup Peanut or Vegetable Oil
Sugar, to taste
Sea Salt to taste

Spice Paste
70 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained
4 Stalks Lemongrass, chopped
4 Fresh Red Chilies, seeded and coarsely chopped
25 g Fresh Turmeric, coarsely chopped
50 g Galangal, coarsely chopped
300 g Shallots, peeled and coarsely chopped
4 Cloves Garlic, peeled and chopped
3 tsp Roasted Shrimp Paste (Belachan)
10 Candlenuts
3 Tbsp Ground Coriander
1 Tbsp Ground Cumin
½ tsp Ground Aniseed
1 tsp Ground Black Pepper

Method

For the soup base: Grind the fresh ingredients and candlenut until fine paste. Then mix in the dried spice paste until well blended. 

In a large stockpot over low heat, add the oil and cook the spice paste until fragrant, stirring continuously. Then mix in the curry and Pandan leaf. Continue to stir the paste for another 5 minute and season with some sugar and sea salt.

Remove half of the spice paste and set it aside. Toss in the shrimps. Stir and cook until the shrimp are pink and opaque.

In a stockpot, add the remainder samba paste. Give it a stir and mix the curry and panda leaf, mix well.

Pour in the chicken broth and coconut milk into the spice paste mixture. Bring the mixture to a boil, lower the heat and simmer for about 25 to 30 minutes.

Then add the tofu puffs and let it cook for another 2 – 3 minutes. Season the soup with sugar and sea salt.

To serve, place some noodles and rice vermicelli into a large bowl. Then top it with some bean sprouts, long beans, eggs, shrimps and fish balls, if using. Then ladle the hot soup with a few tofu puffs onto the bowl and serve with some Kalamansi limes, if desired.

Serves 8




Comments

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…