This Curry Laksa recipe has a distinctive curry taste, with the additional, coriander, cumin and aniseed in the spice paste. The spice paste can be made in advance and stored in an airtight container for a week.
Curry Laksa
Ingredients
1 lb Peeled Shrimps
2 Packs (2 x 90 g) Tofu Puffs, halved
Some Cooked Fried Fish Cakes or Fish Balls
120 g Dried Yellow Noodles, cooked or Fresh Yellow Noodles, scalded
250 g Rice Vermicelli, cooked and drained
300 g Bean Sprouts, scalded
120 g Long Beans, cut into 1 inch in length, cooked and drained
8 Hard boiled Eggs, halved
Some Kalamansi
6 to 8 Cups Chicken Broth
2 Cups Coconut Milk
4 Pandanus/Pandan Leaves, knotted
¼ Cup Fresh Curry Leaves
1/3 Cup Peanut or Vegetable Oil
Sugar, to taste
Sea Salt to taste
Spice Paste
70 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained
4 Stalks Lemongrass, chopped
4 Fresh Red Chilies, seeded and coarsely chopped
25 g Fresh Turmeric, coarsely chopped
50 g Galangal, coarsely chopped
300 g Shallots, peeled and coarsely chopped
4 Cloves Garlic, peeled and chopped
3 tsp Roasted Shrimp Paste (Belachan)
10 Candlenuts
3 Tbsp Ground Coriander
1 Tbsp Ground Cumin
½ tsp Ground Aniseed
1 tsp Ground Black Pepper
Full Recipe: http://www.seasaltwithfood.com/2014/04/curry-mee.html Video Rating: / 5
Welcome to Gregs Kitchen, where the food is finger licking! Laksa is a popular spicy Asian noodle soup made using coconut milk and is very easy to make. lf you like Thai or lndian curries, or just love spicy food, you will love this recipe!
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Curry laksa is one of my favourite all time dishes. The benefit of cooking it yourself is you can choose everything you want to put in it. Today I show you how to make it at home quickly and easily with my simple recipe.
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Ingredients: (serves 1)
Your choice of seafood – substitute chicken thigh meat if you prefer
¼ Chopped onion
2 Tbs laksa paste (follow directions on label as a starting point, but adjust to taste)
200ml Light coconut milk
200ml Water (can use a full can of coconut milk, light or full fat and omit water)
Broccoli
Carrot
Deep fried tofu pieces – see recipe video here: http://www.youtube.com/watch?v=-XuBqI2sdas
100g Hokkien noodles
50g thin rice noodles
Chopped spring or green onions
Fried shallots
Oil
Enjoy!
Seafood Curry Laksa Video Recipe stir fry noodle soup Asian tofu vegetables noodles CookWithAussie Cook With Aussie Griller AussieGriller cooking making make made homemade simple easy recipes channel channels show cuisine kitchen eating eat main meal dinner lunch
You may think that it is crazy to enjoy a bowl of curry noodles for breakfast! Nevertheless, trust me, whether it’s for breakfast, lunch, or dinner, there is always time for Nyonya Laksa (Laksa Lemak).
Just the broth itself is special because of the combination of prawns and chicken. Added to that, the mixture of spices and the smell of Vietnamese Coriander (Daun Kesum) makes this dish divine. That’s why many have been asking for this recipe over and over again. If you haven’t tried a bowl of laksa, you’re missing out. But it’s okay, make it yourself now, at home.
You may want to watch:
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Full recipe on Nyonya Cooking:
https://nyonyacooking.com/nyonya-laksa
Today I show you how to make quick and tasty curried Singapore style rice noodles using no oil and only healthy and delicious ingredients.
This is a super easy high carb, low fat vegan lunch or dinner recipe that would be ideal for anyone following a Raw Till 4 lifestyle or McDougall Starch Solution program… or anyone wanting to eat a healthy plant based meal with no added oil 🙂
This is a perfect dish to make when you are short on time but feel like a hot meal. It is also ideal to make ahead of time and pack into your lunchbox for work or school.
Add your favorite vegetables and spice up even further by adding chilli!
Print recipe from my website at: http://www.cookingwithplants.com/recipe/curried-singapore-rice-noodles
Recipe by Cooking With Plants
Enjoy xx
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Here’s how to make a ridiculously tasty seafood coconut curry Laksa. This Malaysian soup is one of my favourites and combines a premade Laksa paste with fresh ingredients.
Recipe:
2 tsbp of vegetable oil
1 Litre of Water and/or Chicken Stock
200 Grams of Laksa Paste or Malaysian Instant Curry Paste
2 Eggs
10 Fish Balls (Any Variety)
1 Cup of Chinese Eggplant (1/2 eggplant chopped)
100 grams of Tofu Puffs
1 Can (400 ml of Coconut Milk)
1 Cup of Spinach (Thick chinese type preffered)
250 grams of Prawns
1 tsp of Sugar (To Taste)
Fish sauce (to taste)
400 g of Laksa/ Rice Noodles or 1/2 Eggs Noodles.
Bean sprouts for garnish
Cilantro/Green Onions for garnish.
Instructions:
1. Put a large pot of water on heat to bring to a boil. Boil washed eggs for 6 1/2 Minutes, then remove and run them under cold water to stop cooking.
2. Add oil to a large wok or pot on medium high heat, and fry curry paste for 1-2 minutes, making sure the paste doesn’t burn.
3. Add noodles to hot water, and remove when soft. Run under cool water to stop cooking. Set aside.
4. Carefully add Chicken stock and/or water. I went with about half and half. Add fish balls, eggplant, and tofu puffs. Cover and bring to a boil. Add coconut milk, mix and let cook till eggplant is soft. 5. 5. Add prawns and spinach, and cook till prawns turn red. Don’t over cook. Add sugar and fish sauce to taste.
6. Place 1 serving of noodles in bowl and pour soup over top. Garnish with peeled and sliced egg and fresh herbs.
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Easy to prepare curry recipe!
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Ingredients:
1 lb manila clams
1 lb mussels
1 lb shrimp
1/2 lb fish balls
2.5 lb fish (sablefish)
1 square of tofu
1 pouch McCormick’s Curry Powder
1 cup coconut milk
4 slivers ginger
4 cloves garlic, crushed
2 tomatoes, diced
1 onion, diced
2 peppers, cut into cubes
salt and pepper to taste
2 chilli peppers, diced (optional)
Procedure:
1. Wash shell fish very well.
2. Using high heat, add oil to pot and combine garlic, onion, ginger, tomatoes and seafood mix/fish when oil is hot.
3. Add curry seasoning powder (with water) and add shellfish and peppers. Bring to a boil.
4. Add coconut milk. Bring to a boil until all shellfish has open up.
5. Serve hot with rice.
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