Print-Curry Laksa


Curry Paste :

  • Onions, Shallots, Garlic, Chillies, Chillies Boh, soaked Dried Shrimps, all blend into paste.
    The Yellow paste includes : Turmeric (yellow ginger), Galangal (Blue Ginger), LemonGrass and Candlenuts (Buah Keras).

Noodles and Side Condiments :

  • Yellow Mee (Egg Noodles), Santan (Coconut milk), Curry leaves, Steamed Chicken (or poached), BBQ pork, Bean Curd Puffs, Fish Cakes and Bean Sprouts.

Seasoning :

  • Salt and Sugar. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!

Start by sauteing the paste mixture a generous amount of oil, till Oil separates and raise to the top – abt 30 mins. Set aside. U can do this way in advance, in large quantity and store in the Fridge for future cooking.

Saute some the paste with some Curry leaves till aromatic. Add water and bring to boil, simmer a while – abt 15 mins. Sieve the soup. Bring to boil again. Add Santan, Bean Curd Puffs and sliced Fish Cakes, add Seasoning Ingredients. Bring to boil on medium/low heat. Your Curry soup is ready.

To serve, quickly poach some Yellow Mee with some Bean Sprout – just a minute or so. Ladle the Curry soup with all the Side Condiments over it and ur bowl of delicious, rich “Curry Laksa” is ready to be served hot.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.