Friday, April 6, 2012
Curry Laksa Noodle
Maggi Curry-Mee is not bad when you have a craving for curry noodles, but you haven't tried the real thing unless it's Kuala Lumpur you're talking about. From "Delicacies of China Town" you get as close as the authentic dish - spicy, fragrant, flavourful with a tangy burst of curry powder in every drop of the gravy. This is curry laksa that will leave you wanting more. Further adding your wishlist of ingredients like fish balls, prawns, cockles, tender chicken drumstick.... perfect dish for any hungry and food-lover. The gravy is rich and fragrant. I personally find thin bee-hoon (rice vermicelli) add different dimensions to every SLURP! Highly recommended by my family members too. You just need to try.
Recipe: ( slight modified the recipe)
Ingredients: (for 8 - 10 persons)
A) Ingredients need to blend together:
25g dried chillies (soak > drain)
5g fresh galangal
5g fresh turmeric
1 stock of lemon grass
60ml cooking oil
125 curry powder
25g chilli powder
1 twig of curry leaf
1 tbsp salt ( adjust to your taste - liking))
10g rock sugar
1.1/2 chicken stock cubes
a) 300g thick coconut milk
~ 2500ml water or stock
b) 125g fried pig's skin
~ 4 pieces of bean curd puff (you can have more)
500g laksa noodle
500g yellow noodle
(F) Side Dish to accompany:
2 steamed drumsticks - cut into bite sizes
300g steamed prawns -shelled
fish cakes - slices
1) Heat up 1 tbsp oil to fry the blended ingredients (A) at low heat until fragrant, add in ingredients (B) continue to stir-fry until aromatic and the chilli oil is emerged.
2) Pour in ingredients (D) and (C) and boil for 15 minutes. Add in fried pig's skin and bean curd puff continue to boil (low heat) until you can see the chilli oil is emerging on the surface. Remove from heat, ready to serve.
1) Blanch the bean sprouts, drain
2) Blanch the yellow noodles and laksa noodles, drain.
3) Serve the noodles and beansprouts into a big serving bowl with curry laksa soup and top with the side dishes.