Curry Laksa
Being a true blue Johorean at heart & in tastebuds, whenever I choose to cook noodles at home,I almost always cook either Laksa Johore, Mee Rebus or Mee Kari .
Being a true blue Johorean at heart & in tastebuds, whenever I choose to cook noodles at home,I almost always cook either Laksa Johore, Mee Rebus or Mee Kari . The home-made version, are not so easily available outside....and even if they are, it rarely tastes like the ones we make at home. However when I eat out, I love the lighter version restaurant-style Curry Laksa. This recipe is the Curry Laksa commonly served when we eat at restaurants or hawkers......
Ingredients
- oil0.5 cup
- shrimp paste, roasted0.5 tsp
- cooked prawns(keep the stock to put in the gravy & liquidize the prawn heads for sweetness)0.5 kg
- chicken breast, cooked and sliced thinly(keep stock as gravy)2
- fried bean curds (cut into bite sizes)6
- water4 cups
- Prawn & chicken stock from cooking the meat earlier
- coconut milk2 cups
- vermicelli (soaked and par boil) or yellow noodles(blanched)2 packets
- handful of bean sprouts(blanched if desired..I like the raw crunchiness)3
- red chillies, sliced slanted2
- cilantro1 stalk
- limes, halved5
- bulbs shallots15
- garlic4
- lemon grass4
- galangal2 inch
- curry powder3 tbsp
- chilli powder2 tsp
- ground chilli3 tbsp
- minced garlic3
- oil0.5 cup
Instructions
- 1.
Heat oil in a pan. Sautee' the blended ingredients & shrimp paste till it becomes fragrant.
- 2.
Add the water & stock . Let it boil gently for 15 minutes.
- 3.
Pour the coconut milk and put in the bean curds, prawns & chicken.
- 4.
Flavour with salt.
- 5.
When serving, place the noodles at the base of the bowl, top with gravy, bean sprouts, sliced red chillies, lime and cilantro.Chilli Oil:3 tbsp ground chilli3 minced garlic1/3 cup of oil Cook these 3 ingredients for 5 minutes or so till red chilli oil appears.