CHINESE CURRY LAKSA , SEDAP MAA ...

Assalamu Alaikum Wr. Wb.

Good Morning/Afternoon/Evening/Whatever friends : )

         Today , i gonna share a recipe which i learned when i was doing my job training back at Le Grandeur Palm Resort, JOHOR. I learn this recipe from the so called "Malaysian Soup Master" (at least they said so) Chef Heng Chen Huat : Head Chef of Ishwara Assian Terrace and Brasserie at that hotel. This is the photo of my friends and me with the chef  :), wait where is rheza ?? . hmmm what a memory ,,,

 Yes Baby ... That is the SUPER DUPER YUMMY RICH WARMING ,SPICY CHINESE CURRY LAKSA .

          I found this Laksa recipe was very hearty and tasty yet so rich and spicy in flavour. Maybe it's one of my best food i tried back at Johor. This recipe combine the very rich coconut milk flavour, with such wonderful mixture of fresh & dried herbs. Start from freshly ground shallots, garlic,turmeric,ginger etc ,to amazingly spicy dried chili and dried shrimp. Actually the varieties of laksa spread wide around each region,ex: Laksa Johor , Laksa penang , Laksa asam , and even we have Laksa Bogor in Indonesia. But i think this recipe is so damn good ( although i haven't tried all of other laksa yet , haha ).

            I already tried to make this dish here in Jakarta and it comes quietly as good as my expectation. hmmmm .... so yummy .... : D  , here it is ..

Okay, no need further introducing , this is my recipe :

Ingredients :

Curry Paste :

• Dried Chili                         (Boiled)                                       500  gr
• Belacan / Terasi                 (Burned)                                   100  gr
• Shallot / Bwg Merah                                                               1  kg
• Garlic / Bwg Putih                                                               400  gr
• Ginger / Jahe                                                                        500  gr
• Galangal / Laos                                                                    300  gr
• Turmeric / Kunyit              (Burned)                                  200  gr
• Lemongrass Stalk/ Sereh                                                   300  gr
• Candlenut / Kemiri            (toasted)                                  200  gr
• Dried Shrimp (Ebi)            (toasted)                                  200  gr

Method :

1.      Burn the turmeric and belacan over a hot charcoal until the aroma comes out.

2.      Dry fry the candlenut untill the natural oil comes out. (sangrai kemiri )

3.      Dry fry the dried shrimp until it has shiny brown colour appearance. ( sangrai ebi )

4.      Boil the dried chili till a little bit softer.

5.      Grind the chili along with the belacan , set aside.

6.      Grind the rest of the herbs & spices , set aside.

7.      Saute the chili mixture over medium heat until the reddish oil form up to the surface.

8.      Put in the ground spices , saute over high heat & stirring constantly.

9.      When it comes to a darker colour , it is already cooked.

10.  The paste can be kept in refrigerator for around 5 days , and in freezer up to a month.

LAKSA SOUP

Ingredients :                                                       4 – 5 serving

• ·         Laksa Curry Paste                                                       100 gr
• ·         Evaporated milk                                                          400 ml
• ·         Coconut milk                                                                400 ml
• ·         Chicken/Beef stock                                                     600 ml
• ·         Laksa Leaves (Daun Kesum)                                       30 g

I think this is the secret of a delicious laksa , i gives a hint of slight tangy, sweet and bittery taste.

It can be replaced with mixture of spearmint and corriander leaf (even the aroma & flavour quite different)

• ·         Salt , Pepper , and MSG                                            To taste

Condiments :

You can use almost each staple food in your kitchen as the condiments, like meatball, dumpling , wantan , tofu , mushrooms , brocoli , cabbage or any vegetable you want, see ? how far it can go wrong ? . haha

• ·         Laksa mie / Kwetiaw (blanched)                                500 gr

Actually the original version use Laksa Mee for the noodles , But i prefer Kwe Tiaw because i loved the 

texture and the light taste of fresh Kwe Tiaw , hmmm .......... so tender and soft .

• ·         Fried Spongy Beancurd (Tahu Pong)                          10   pcs

• ·         Fried fish ball                                                              10   pcs

• ·         Fried tofu skin (Yuba / Kembang tahu goreng)          5     pcs

• ·         Fried shrimp dumpling                                               5     pcs

• ·         Chinese cabbage  (blanched)                                       20   gr
• ·         Caisim                                                                         20   gr
• ·         Sliced spring onion & Fried Shallot                           to taste
• 
  

Method  :

• ·         Saute the curry paste over medium heat.
• ·         Dilute with coconut milk & evaporated milk, stirring constantly ,bring to boil.
• ·         Add the stock and laksa leaves, bring to simmer and stir it every 5 -10 minutes to prevent breakage upon the milk and coconut milk.
• ·         Simmer for around 1 – 1 ½ hours.
• ·         Adjust seasoning and keep hot.
• ·         Arrange the condiments on a bowl.
• ·         Pour in the soup & serve hot.

VOILAAAA ,,,,, A BOWL OF LAKSA IS READY JUST IN TIME 

Okay , that's all the story about my Chinese Curry Laksa , Eventhogh i still don't know how come it can be called Chinese laksa or Malaysian laksa , hahaha , but nervermind ......

allright , see you at my next post , keep following yeahhh ..........

Thank You Guys ... Love You All ...

Wassalamu alaikum Wr. Wb.



Imange source :
 www.roadfood.com

freerecipes.blogspot.com

thumbs.dreamstime.com

johorkaki.blogspot.com

blog.seasonwithspice.com

rasamalaysia.com                                                                                 

http://lucifiu.deviantart.com/art/Finger-heart-190749413

www.veyselicnumbers.com

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