Not
your usual Siamese Laksa Lemak here! I like to spice things up with my own
twist in the kitchen. My culinary journey has taken me through Thailand,
picking up flavors from all corners (BANGKOK). From cookbooks to online recipes, from
chatting with locals to exploring Thai markets, I've soaked it all in. But one
thing's for sure, I don't just copy and paste recipes (MEE REBUS VEGETARIAN).
So, what makes my Laksa Lemak stand out? It's all about the ingredients. Picture this: Nava’s Zen basil leaves, fragrant kaffir lime leaves, zesty lemongrass, vibrant turmeric, fiery bird's eye chilies, and the unique torch bud ginger, Bunga Kantan (Turmeric Leaf, Chillies & Torch Ginger Bud). Sure, the list may seem long, but trust me, you can find them all right where you are. And if not, don't sweat it; just swap in whatever feels right. That's the beauty of cooking - being curious, experimenting, and making it your own.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8L3duLtMsisaZSMAaZSwcY204dXBpASK_bu2dconVzEAv9W3vgBMS68Pn4JK4IYysHmeDW_8-NuRCRaYn2pr3pIoZNZlHMs7D1SWvtr3kBRrPlBfmznn7OZrijvCaihSScdcKa3SkvcffsrjH1vbKsPah8ZOGsEquiEgA1qsi4-2-0AXNbLy0SN1RM4/w360-h640-rw/434128169_968342238628639_2584747591830706250_n.jpg)
Now, when it comes to noodles, I like to switch things up. While traditional thick laksa rice noodles might not be my cup of tea, mee hoon noodles add a delightful twist. But hey, feel free to choose the noodles that speak to you.
Picture this: a rich fish-based broth,
infused with the exotic fragrance of Thai herbs, and the creamy indulgence of
coconut milk. It's a symphony of flavors - spicy, sweet, salty, and sour - all
coming together in perfect harmony.
I can almost hear your stomach rumbling just thinking about it.
So, what are you waiting for? Let's whip up a Laksa Lemak that's uniquely yours.
Ingredients:
For the broth:
8 pieces of kembung (small mackerel), gutted with heads left on
1 piece of dried tamarind
1 cup of thick coconut milk
1 tablespoon of fish sauce
1/2 cup of oil
Salt to taste
For the laksa paste:
4 dried red chilies
2 fresh red chilies
1 lemongrass stalk
1/2 inch of roasted belacan or shrimp paste
4 candlenuts
1 inch of fresh turmeric
**Blend or process with some water to form a thick paste.
To assemble (as needed):
Noodles (blanch to soften)
Thai basil leaves
Shredded kaffir lime or limau purut leaves
Pineapple cubes
Strips of cucumber
1 torch ginger bud (bunga kantan), thinly sliced
Red chilies or bird's eye chilies, thinly sliced
Method:
For the stock
Simmer the fish
in 1 liter of water until soft and tender.
Remove from
heat, drain the stock, and set it aside.
Once the fish
has cooled, remove the bones and flake it.
Add the fish
flakes to the stock and set aside.
For the laksa gravy
Heat oil in a
pan and fry the curry paste until aromatic and the oil separates.
Pour in the
fish stock, add the dried tamarind, and season with fish sauce and salt.
Simmer over low
heat until the broth starts to boil.
Pour in the
coconut milk and simmer over low heat or warm up again before serving.
To serve
Assemble the
noodles in bowls with basil leaves, lime leaves, pineapple, cucumber, ginger
bud, and chilies.
Pour the broth over the noodles and serve immediately.
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