Monday, May 30, 2011

THAI LAKSA

There are two version of Thai Laksa, the Tom Yam and the Creamy version. This recipe is the creamy version.

This delicious Thai-style soup has coconut milk, prawns, crab stick, fishball and water spinach. 

Not much different from Nyonya Laksa Lemak. This Thai Laksa used a lot of Thai Basil Leave. I omitted this, since children don't quite like the aroma of basil.

Like any other Thai dish serve with lime wedges. You can use store bought red curry paste if you like.

INGREDIENTS

    • 1 litre water
    • 2.5kg mackerel (ikan kembong), cleaned
    • 200 gm shrimps
    • 5 crab sticks cut into cube
    • 10 fish balls halved
    • 1 1/2 tsp salt
    • 3-4 tbsp oil
    • 2 wild ginger flower buds (bunga kantan)
    • 3 stalks lemongrass, smashed
    • 2 tbsp tamarind paste mixed with 150ml water, squeezed for juice and strained
    • 550ml thin coconut milk
    • 350ml thick coconut milk
    • 6-8 stalks basil leaves
    • 1.5kg fresh laksa noodles, scalded
    • 2 handful of water spinanch  blanched
    • 1 bunch peppermint, leaves removed
    Ground spice ingredients
    • 20 dried chillies
    • 6 fresh red chillies
    • 5cm piece turmeric root
    • 20-22 shallots
    • 6 candlenuts
    • 1 tbsp belacan
    Seasoning
    • 1 tsp salt or to taste
    • 1 tbsp fish sauce
    • 1/2 tsp sugar or to taste
    • 1 tsp ikan bilis stock granules


PREPARATIONS


    Boil water with salt in a deep sauce pot until boiling. Add the cleaned fish. Cook for 8-10 minutes. Dish out fish and debone. Keep fish meat aside. Discard bones and retain the stock.
    Cut off bunga kantan stalks (to be used later). Slice bunga kantan finely and leave aside as garnishing. 
    Heat oil and sauté ground spice ingredients, saved bunga kantan stalks and lemongrass. Fry until fragrant. 
    Transfer fried spice into the fish stock. Add tamarind juice and bring to a boil. Add thin coconut milk and bring to the boil, then pour in thick coconut milk and add basil leaves. 
    Return fish meat to the stock and adjust with seasoning to taste. Simmer gently for a while. 
    To serve: Put serving portions of scalded noodles into individual bowls. Put some beansprouts and pour enough hot gravy over. Garnish with cucumber, mint leaves and sliced bunga kantan. Serve hot.
    ___________________________________________________________
     
    Agak lambat sedikit mengeluarkan N3 ini, bukan apa hujung minggu baru ni saya lari sekejap menjengah anak saya Tyca, tenguk macam mana dia adjust dengan kehidupan barunya di Campus. Laksa Thai sebenarnya ada dua jenis, satu yang berperasa Tom Yam dan yang satu lagi berlemak. Resipi ini ialah resipi Laksa Thai Lemak. Ramuan dan cara membuatnya tidak banyak beza dengan dengan Laksa Lemak Nyonya bezanya mungkin laksa thai ini banyak menggunakan daun selasih. Sedap saya memang suka laksa ini.  
    Next Post - Salmon Teriyaki With Rice
_______________________________________________________________















2 comments:

Nieza said...

Assalam kak, sedapnya tgk laksa tu...sedap hirup kuah tu slurrpp...nak order sepinggan lapar lak tgh mlm kat sini singgah dapur akak ni...hehe

Mak Qis said...

kak paty..dah lamaaa saya tak makan laksa neh...last time masa kerja kat northern selalu dapat makan neh bila pergi sempadan...yerla dah dekat..tapi buat x pernah lagi...tq for sharing the recipe..nnt nak buat laa..

Related Posts Plugin for WordPress, Blogger...