Nonya Laksa with Coconut Sauce (Laksa Lemak)

Nonya Laksa with Coconut Sauce (Laksa Lemak)s

Ingredients :

6 candlenuts

4 fresh red chilies

1 large onion, minced

5cm (2 inch) piece fresh ginger, minced

2 cloves garlic, minced

1 tbsp oil

1.5 tsp turmeric powder

1 tsp coriander, ground

1.5 tsp dried shrimp paste

1 stalk lemon grass, chopped

1 medium tomato, chopped

2 tsp sugar

1.5 tsp salt

1/2 tsp white pepper

185g (6 oz) white fish fillets

90g (3 oz) peeled raw shrimp

2/3 cup water

3/4 cup thick coconut milk

9 cups thin coconut milk

500g (1 lb) thin rice vermicelli

185g (6 oz) beanshoots

90g (3 oz) fried hard beancurd, shredded

8cm (3 inch) piece young cucumber, shredded

4 lettuce leaves, shredded

8 spring onions, chopped

sprigs fresh mint

1 fresh red chili, shredded finely

1 ginger flower, shredded (optional)

Method :

Grind candlenuts and red chilies to a paste. Mix with mined onion, ginger and garlic.

Heat oil and fry seasoning for 2 minutes, then add turmeric, coriander, dried shrimp paste, lemon grass, chopped tomato and sugar. Season with salt and pepper. Cook for 3 minutes then set aside.

Cut fish fillets into 2cm (3/4 inch) dice and place in a small saucepan with shrimp. Cover with water and boil for 10 minutes. Strain, reserving liquid and meat. Set aside to cool.

Pour thick coconut milk into a large saucepan and add fried seasonings. Stir well and when liquid begins to boil, pour in thin coconut milk and fish stock. Bring almost to the boil again, add fish and shrimp and turn heat down. Simmer for 5 minutes. Add salt and pepper to taste.

Place vermicelli in a large bowl and cover with boiling water. Allow to stand for 8-10 minutes to soften. Steep beanshoots in boiling water for 2 minutes, drain and rinse in cold water. Drain noodles and beanshoots.

Into each bowl place a serving of noodles, then top with beanshoots, shredded beancurd, cucumber, lettuce and a little shredded ginger flower (if used). Pour on enough coconut sauce to cover and garnish with chopped spring onion, mint leaves and shredded chili.

Serves 3-4

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