LAKSA NOODLE SOUP
Recipe video above. This is a recipe for a real Malaysian restaurant quality laksa made by sprucing up store bought laksa paste! You can't just dump store bought laksa paste into coconut broth! The key is to freshen up the paste by sautéing it with garlic, ginger, chilli and lemongrass. Makes a world of difference! This makes 2 large bowls. Because large is the only way to go with Laksa!
Provided by Nagi | RecipeTin Eats
Time 1h
Number Of Ingredients 26
Steps:
- Place Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium high.
- Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about 1/3.
- Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside.
- Mix ingredients together in a small bowl. Set aside for 20 minutes.
- Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute.
- Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
- Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chilli Sauce. Place lid on and simmer on for 10 minutes.
- Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.
- Prepare noodles per packet directions.
- Divide noodles between 2 bowls. Top with shredded chicken.
- Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Laksa Chilli Sauce on the side.
Nutrition Facts : ServingSize 582 g, Calories 780 kcal, Carbohydrate 36.8 g, Protein 18.9 g, Fat 62.9 g, SaturatedFat 37.9 g, TransFat 0.1 g, Cholesterol 35 mg, Sodium 2374 mg, Fiber 4.5 g, Sugar 6.1 g
LAKSA
Laksa is spicy, fragrant noodle soup found across Southeast Asia. Our recipe doesn't shy away from strong, authentic flavors while also being easy to make.
Provided by Sarah
Categories Noodle Soup
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat your oven to 400 degrees F. Season the chicken thighs with salt and pepper (we used white pepper, but you can also use black pepper), and place on a baking sheet lined with parchment paper. Bake in the oven for 40 minutes. Remove from the oven and set aside.
- While the chicken is cooking, heat 2 tablespoons vegetable oil in a large saucepan or medium pot over medium heat. Add the minced garlic and ginger and cook for 1 minute. Add the minced lemongrass and chilies, and cook for 3 minutes.
- Add the laksa paste and brown sugar. Fry for another 3 minutes, letting all the flavors meld together. Add the chicken stock, coconut milk, and fish sauce. Bring to a boil. Add the soy puffs, cover, and allow to simmer for 10 minutes.
- Meanwhile, rinse the noodles in warm water (for cooked hokkien noodles or rice vermicelli) or prepare according to package instructions (for fresh or dried wheat noodles). Distribute among four large noodle soup bowls.
- Shred the cooked chicken and skin and distribute among the bowls. Pour any juices from the roasting pan into the broth. (You can even use a little bit of warm water to scrape any lingering tasty bits off the parchment paper).
- Season the broth with lime juice and more fish sauce to taste, until your broth has reached your desired levels of saltiness/sourness. If you would rather not use fish sauce as your salting agent (it can be quite pungent to some palates), season with salt instead.
- Meanwhile, toss the thinly sliced shallots in flour until they're lightly coated. In a cast iron pan, heat an additional 2 tablespoons oil. Fry the shallots until crispy and set aside.
- Season the shrimp with salt and pepper and sear them in the same oil you used to cook the shallots, just until they're cooked through.
- To assemble the laksa, pour the broth over the noodles and chicken, and add a couple pieces of soy puff to each. Top with the cooked shrimp, bean sprouts, cilantro, and fried shallots. Serve with extra lime wedges, and enjoy!
Nutrition Facts : Calories 979 kcal, Carbohydrate 86 g, Protein 53 g, Fat 59 g, SaturatedFat 35 g, Cholesterol 156 mg, Sodium 921 mg, Fiber 7 g, Sugar 17 g, ServingSize 1 serving
HOKKIEN NOODLE WITH SEARED PRAWNS
Somehow this dish is called Singapore Noodles everywhere around the world. But back home in Singapore, it is just called Hokkien Noodles. A tasty dry noodle.
Provided by KitchenManiac
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place noodles in bowl and cover with boiling water.
- Leave this to stand for 2 minutes, drain well.
- Heat oil in a wok over high heat.
- Add shallots, garlic and ginger and stir fry for 2 minutes, or till fragrant.
- Add eggs, and stir it up till it breaks up.
- Add Chinese broccoli or bok choy, oyster sauce, sliced pork and sweet chili sauce to wok and cook for 2 minutes.
- The egg should be coating all the ingredients in wok.
- Add noodles and cook for another 3 minutes.
- Add bean sprouts.
- Pour chicken stock in, and stir well.
- Cover the wok, and let simmer for another 5 minutes.
- Place noodles on 4 warmed serving plate or bowl.
- Heat chilli oil in work over high heat.
- Add prawns to wok and cook for 5 minutes, or till they turn pink.
- To serve, place prawns on top of noodles, and serve with lime wedges.
Nutrition Facts : Calories 598, Fat 16.6, SaturatedFat 4.8, Cholesterol 220.5, Sodium 637.4, Carbohydrate 79.8, Fiber 5.1, Sugar 4.1, Protein 32.8
LAKSA FLAVOURED PRAWNS/SHRIMP AND HOKKIEN NOODLES
Came across a file pre ZAAR/Food.com days with some recipes I had Photostatted obviously to try or had tried - this one we tried in March 2005 and I had commented "Very Nice Indeed", so I am now saving it here. All I know is that it is page 16 of a cookbook, don't know which one though. Times and servings sizes are estimated.
Provided by ImPat
Categories Malaysian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse noodles under hot water; drain and then transfer to a large bowl and separate noodles with fork.
- shell and devein praws, leaving tails intact (I remove tails my preference).
- Heat oil in wok; stir fry prawns, white onion, garlic and ginger in batches, until prawns are changed in colour.
- Stir fry Laksa paste in same wok until fragrant and hot.
- Return prawn mixture to wok with cream, stock, sprouts, juice and noodles and stir fry, tossing until sauce boils
- Serve Laksa sprinkled with coriander and green onions.
HOKKIEN NOODLES WITH FIVE-SPICE CHICKEN
This recipe has had RAVE reviews every time I have made it. If ever I need a simple quick dish to impress with .. this is it. From the Marie Claire Noodles recipe book. Thought I'd share it.
Provided by Chef Kayser
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a wok (if you don't have a wok, a large frying pan is ok) stirfry chicken until golden and tender. Make sure to get rid of the excess liquid that comes from the chicken while cooking.
- Add the garlic, onion, five spice, and black pepper and stirfry for a further 3 minutes until onion goes transparent.
- Add the asparagus and noodles. Separate the noodles as you throw them in the wok. Stir fry for another 3 minutes.
- Add the soy, oyster sauce and honey and stirfry for 5 minutes.
- Serve hot straight out of the wok.
Nutrition Facts : Calories 1068.4, Fat 28, SaturatedFat 7.7, Cholesterol 273, Sodium 887, Carbohydrate 150.8, Fiber 7.2, Sugar 9, Protein 51.3
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