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THAI LAKSA
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INGREDIENTS
200g Rice vermicelli noodles 185g Canned tuna 125g Canned mackerel 400ml Coconut milk 2 pieces Lemon grass bruised 1 hand full Vietnamese mint 4 Red chillies 2 small Onions 2 cloves Garlic 10 pieces Tofu pok (fried tofu) 1/2 Prawn stock cube 1/8 tsp Galangal powder 1/2 tsp Turmeric powder 250g Towgay (bean sprouts) 2 tbsp Cooking oil 1 cup Water 2 slices Dried tamarind 1/8 tsp Belacn powder 1 tsp Sugar 1 Kaffir lime leaf shredded 6 Banana prawns 1 Lime cut into segments Salt to taste
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METHOD
Bruise the lemon grass by pounding it. Set aside until needed
Cut the tofu pok into smaller pieces
Blend the chillies, onion, garlic, galangal and turmeric together
Put a pot on medium heat. Add the cooking oil and then add the lemon grass
Add the blended mixture
Add the stock cube
Add the tamarind
Add tuna
Add salt
Add sugar
Add belacan
Rinse the blender with 1 cup of water and add
Cover and cook by bringing to the boil then lowering the heat and simmering until the tamarind slices soften (20 minutes approx).
add coconut milk
Add Vietnamese mint
add tofu
Add kaffir lime
Set the main pot aside
Boil a saucepan of water and then add the noodles. Cook until they start to soften then discard the first water and replace with clean water and bring to the boil again
Drain the noodles and set aside
Blanch the bean sprouts
Put the laksa back on to heat and add the prawns. Ensure prawns are cooked before serving. This will only take 3-4 minutes.
Divide the noodles into three deep bowls
Add the towgay (bean sprouts) to each bowl
Add mackerel to each bowl direct from the tin
Divide the solid parts of the dish between the bowls then add the liquid part of the dish.
Squeeze the fresh lime into the soup if you want more tang.
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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