Singaporean Laksa

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Autumn is here, the sky is getting darker, rainy outside and the weather are getting colder. All the sadness of missing home, missing a lot thing that comforting, missing friend to laugh with, missing families to share story with, if you know what I mean, this would be my first time experiencing autumn-winter, there is a feeling of excitement and a bit worried. Excitement of what I could do with the cold weather, since I used to live in tropical paradise and I need to ignore all the worried I got in my head *wink

Fortunately, most of the time I lay my comfort and my happiness on food *wink (remember to eat consciously and in moderation for your satisfaction, nom nom nom haha) then this recipe come in my mind. Just hot spicy food like the way I love it. Match for the scene of nature give to us, it is like warm blanket uhh.

This is my adaption of Singaporean laksa, as far I know usually they are serve in thick soup with a lot of spices, for me personally I prefer more light version of it, since I want my kids also enjoy the comfort. But of course you can add the spiciness as you prefer.

So back to the kitchen, and you would need,

LIGHT SINGAPOREAN LAKSA

INGREDIENT

LAKSA PASTE (Blend them with hand blender or regular blender you got in hand)

  • 1 medium size french shallot (we are in Asia usually have another variety of shallot, with more petite in size, less spicy and more sweet, if you used that shallot, 6 shallot would be perfect for this size of recipe)
  • 3 medium size garlic
  • 1 thumb size ginger
  • 1 tbs shrimp paste (available in Asian store, the traditional name of this shrimp paste in Indonesian is Terasi, I’ll attach the picture later)
  • 3 candlenut (you can replace it with macadamia nut or roasted cashew, honestly this is really specific typical Asian ingredient, even myself find it is difficult to buy it in Madrid)
  • 2 red chilli, seed out (but if you like it very hot, you can just blend it or you can add the amount of the chilli)
  • 1 lemon grass, just take the white part of it
  • 1 tbs lime juice
  • 1 tbs soy sauce
  • 1 tbs fish sauce

 

ANOTHER INGREDIENT YOU WOULD NEED:

  • 1600ml chicken broth, or you can always replace it with vegetable broth
  • 300ml thick coconut milk
  • 1 lemon grass, squash it to bring out it fragrance
  • 6 kefir lime leaf
  • 15-20 medium size of shrimp ( you can replace it with chicken or firm tofu if you want to)
  • White rice noodle or udon (boiled it and rinse it under cold water so you would have chewy texture of noodle)
  • 2 tbs canola oil
  • 1 tsp sea salt (or adjust it as your preference)
  • 11/2 tsp brown sugar
  • 2 spring onion, roughly dice
  • cilantro to serve
  • Bean sprout if you have it (unfortunately I don’t have it in my stock)

HOW TO:

  1. Put medium size pan on medium heat until hot, then put the canola oil in the pan, laksa paste, lemon grass and kefir lime leaf. Stir it until fragrance and smell really good.
  2. After laksa paste smell really fragrance put the chicken broth inside the pan, leave it until boiled with medium heat. When the chicken broth is boiling then it is time to put the coconut milk, seasalt and brown sugar, there are some treatment to avoid the coconut milk being separated (if it separated there would be grainy appearance on the soup, even it not really affecting the taste), you have stir it often and should be cook under medium heat.
  3. After the soup are boiling put inside the shrimp and some of spring onion, cook until shrimp change in colour, then the soup are ready to serve.
  4. Don’t forget to taste it and adjust the flavouring as you prefer
  5. To serve, put the noodle in a bowl, bean sprout and then pour the soup onto noodle. Put the shrimp, sprinkle it with spring onion and cilantro. Ready to enjoy

Yum-Yum, I hope you enjoy the recipe 😉

 

 

 

 

 

 

 

 

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