Easy and Yummy Laksa Recipe
September 24th 2008 23:12
Yummy!! I do love a good laksa but had never made one in my life. Until last week when in the Sunday paper was a basic "low fat" salmon laksa recipe. My second passion after film is food. If I didn't go into the film industry I would now be twice the size and cheffing somewhere. I have now cooked this recipe twice and the second time I substituted the salmon for chicken thigh fillets. It is so easy and last night was the chicken version and my step dad (once a chef), who also considers himself a bit of a laksa connoisseur, gave it a two thumbs up.
What you need: SERVES 4
* 250gm cellophane (mung bean) noodles
* 2tsp peanut oil
* 70g laksa paste - I would suggest close to 100g's instead
* 1L of chicken stock
* 270ml light coconut cream
* 1 stem of lemongrass, pale section only and just bash the crap out of it with the handle of a knife but keep it in one section. You only leave this in the pot while cooking
* Either 500g salmon fillets cut into 4cm cubes used as is and raw for the recipe OR 500g chicken thigh fillets cut into 4cm cubes and half cooked in a fry pan in a nice oil - I used lemon myrtle oil and cracked piri piri all over it. You could also fry it in a chili oil or olive oil and crack some chili or pepper over it or for Morgan - you could use olive oil and crack the delicious Tasmanian pepper berry all over it.
* 2 bunches or broccolini with stems cut off and then chopped in halves
* 1 fresh lime
* 150g bean sprouts
* (optional) mint leaves and lime wedges for serving
If using the salmon the dietary info is (per serve):
35g protein, 10g fat (4.5g sat fat), 69g carbs, 3g dietary fibre and 505 cals.
Cook the noodles in a pot of boiling water for 3min until tender then remove and sit in a drainer.
Heat the peanut oil in a medium sized non stick pot over medium heat and add the laksa paste and cook for 3min, stirring constantly. Then stir in the stock, the coconut milk and the lemon grass (If cooking with chicken instead of salmon add this now too). Bring to the boil then reduce heat and allow to simmer for 10 min stirring occasionally.
Then add the salmon and and simmer for a further 3min's. If using the chicken just allow to simmer a total of 13min. Add the broccolini for the last 2mins. Stir in the lime juice in the last min.
Divide the noodles amongst 4 bowls or in mine and a friends serve divide it among 2 bowls. Hehe. On top of the noodles divide and place the bean sprouts. Pour over the soup mixture and top with a sprinkle of mint (or coriander for coriander freaks).
Serve immediately with the lime wedges.
Most if not all of these ingredients are available in your supermarket. For the salmon time I managed to buy everything from a Harris Farm market shop but this nearly sent me into soup kitchen dining afterwards because they are so expensive. But you do pay for what you get - all top shelf produce. The second time I bought most of the ingredients in a Chinese supermarket with the regular stuff from Coles - you may need a seafood shop for the salmon but Harris sold it for the cost of one leg and two fingers per kilo.
Easy - ENJOY - if you try it please let me know how you went.
Bon Appetite .
What you need: SERVES 4
* 250gm cellophane (mung bean) noodles
* 2tsp peanut oil
* 70g laksa paste - I would suggest close to 100g's instead
* 1L of chicken stock
* 270ml light coconut cream
* 1 stem of lemongrass, pale section only and just bash the crap out of it with the handle of a knife but keep it in one section. You only leave this in the pot while cooking
* Either 500g salmon fillets cut into 4cm cubes used as is and raw for the recipe OR 500g chicken thigh fillets cut into 4cm cubes and half cooked in a fry pan in a nice oil - I used lemon myrtle oil and cracked piri piri all over it. You could also fry it in a chili oil or olive oil and crack some chili or pepper over it or for Morgan - you could use olive oil and crack the delicious Tasmanian pepper berry all over it.
* 2 bunches or broccolini with stems cut off and then chopped in halves
* 1 fresh lime
* 150g bean sprouts
If using the salmon the dietary info is (per serve):
35g protein, 10g fat (4.5g sat fat), 69g carbs, 3g dietary fibre and 505 cals.
Cook the noodles in a pot of boiling water for 3min until tender then remove and sit in a drainer.
Heat the peanut oil in a medium sized non stick pot over medium heat and add the laksa paste and cook for 3min, stirring constantly. Then stir in the stock, the coconut milk and the lemon grass (If cooking with chicken instead of salmon add this now too). Bring to the boil then reduce heat and allow to simmer for 10 min stirring occasionally.
Then add the salmon and and simmer for a further 3min's. If using the chicken just allow to simmer a total of 13min. Add the broccolini for the last 2mins. Stir in the lime juice in the last min.
Divide the noodles amongst 4 bowls or in mine and a friends serve divide it among 2 bowls. Hehe. On top of the noodles divide and place the bean sprouts. Pour over the soup mixture and top with a sprinkle of mint (or coriander for coriander freaks).
Serve immediately with the lime wedges.
Most if not all of these ingredients are available in your supermarket. For the salmon time I managed to buy everything from a Harris Farm market shop but this nearly sent me into soup kitchen dining afterwards because they are so expensive. But you do pay for what you get - all top shelf produce. The second time I bought most of the ingredients in a Chinese supermarket with the regular stuff from Coles - you may need a seafood shop for the salmon but Harris sold it for the cost of one leg and two fingers per kilo.
Easy - ENJOY - if you try it please let me know how you went.
Bon Appetite .
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Norm - you are one funny dude - or maybe not. Hmmm - allow me to ponder that one. If you do make your laksa jam I hope you like it.
Chris - let me know how you go - if you like spice don't be shy adding some chili to it or something spicy.
Mr Nice Guy - rock on - hope you love it. The one thing I love about is it's so easy and hassle free to make - you don't have to chop up a small forest of veggies and meat and you can cook it with no time at all so it's great for after work dinners. Let us know what you think of it.
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By the way, Jason. Do you have Penang Laksa recipe, as I was looking for it all the time...
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Lara - be careful you don't head butt yourself on the monitor. I don't wish to injure. Hehe
Wilson - try this one: Penang Laksa
Mac - it's way easy and yummy. This one is not hot at all - if you like it hot I recommend adding chili otherwise very mild.
Thanks for commenting and hope you all like it.
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Laksa Paste Recipe!
Ingredients:
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped lemon grass
1 teaspoon finely chopped coriander root
2 red chillies, finely chopped
1 teaspoon shrimp paste
1 teaspoon turmeric
3 tablespoons olive oil
Directions:
Place all the ingredients in a food processor and blend until smooth or buy the paste and make a yummy and easy laksa recipe!