Friday, 11 November 2011

PRAWN AND CHICKEN LAKSA


Before I met my husband, my knowledge of Malaysian cuisine was at an absolute zero level. He introduced me to this wonderful cuisine that was so different and quite the opposite of Filipino cuisine. Tasting the strong spices for the first time was a bit of a shock to my unaccustomed palate. After getting used the heat and spices, I found that it was a very exciting and interesting cuisine and one that would leave you pining for it.


One of the dishes I like best are the noodle soups such as laksa, a very rich curry like soup that is so intensely aromatic and rich in flavour. Although there is a Philippine dish called laksa which is also a noodle soup,Malaysian laksa is so different and more exciting. There are a lot of different versions from different regions but I once saw a version that I could easily copy. It was made with prawns, fish balls and fried tofu in an very rich coconut milk soup. 

I patterned my laksa on this version but added chicken as well. I served it with boiled eggs, bean sprouts , spring onions and coriander leaves. I like making my own version of recipes like these because I could tone down the heat and reduce the amount of oil. It was truly satisfying and left a warm feeling on both tum and heart.



Yield: 4 sevings

Ingredients:


24 medium prawns
cooking oil
6 c. of chicken stock
3 cloves of garlic
1" x 1" piece of ginger
1 red finger chilli, chopped
2 stalks of lemongrass
1 onion, chopped
1 tsp. ground coriander
6 pcs. kaffir lime leaves
2 chicken thighs

150 gms. dry yellow noodles
150 gms. dry rice noodles
1 400 ml. tin of coconut milk
8 fried tofu, sliced
8 fish balls or 1 fish cake, sliced
2 tbsps. of fish sauce
1 1/2 tbsps. brown sugar
coriander leaves, roughly chopped
2 bunches of spring onions, cut into rings
1/2 c. bean sprouts, blanched
crispy fried onions
4 boiled eggs


Method:


Peel and devein the prawns, saving the shells for the stock. 

Heat up 2 tbsps. of oil and fry the prawn shells for about 4 minutes or until it turns red and is fragrant. Add the chicken stock and simmer for 30 minutes. Strain. 


Chop the garlic, ginger, chilli, lemongrass and onion in a food processor. Add in the ground coriander. Transfer to a mortar and pestle and pound into a paste. 

Heat up 3 tbsps. of cooking oil and fry the paste until it is fragrant and exudes oil. Add the stock, the kaffir lime leaves and the chicken thighs. Simmer for about 20 minutes or until the chicken is done.

Take the chicken out and leave to cool. When cooled, take off the bone and cut into strips. Leave the stock to simmer while you cook the noodles.


Cook the noodles separately until al dente. Divide into four bowls.


Add the coconut milk to the stock. When it comes back to a boil, add the prawns and fish balls. Add the fish sauce and sugar. When the prawns are done, add the tofu and turn the heat off.


Portion the prawns, tofu, fish balls and chicken strips on top of the noodles. Divide the stock between the four bowls. Sprinkle each with bean sprouts, coriander leaves, spring onions and crispy onions. Top with a halved boiled egg.

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17 comments:

  1. I love laksa so much and I can have it three times a week! Now even my elder gal love it too! I've never try making my own laksa at home tho but your recipe is so yummy with lemongrass added! Usually the laksa sold here are w/o it and they only add dried shrimps to their laksa soup. ;)

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  2. I only learned about Laksa after I started blogging this year thanks to many bloggers. I haven't had a chance to eat this dish yet and I need to train my spice level before I can enjoy other dishes... I can't tolerate the spices at all (more like my stomach can't handle). I wonder if I can eat a big bowl of this soup without having stomachache... :-) It's beautiful noodle soup!

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  3. Did I heard Laksa? Gosh, I can never resist Laksa & this looks awesome :) I like the prawns & chicken & cockles are a must!

    Dropping by from Luxury Haven

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  4. Curry laksa is one of my favorite dishes. Whenever I visit my parents in Malaysia, I have to have laksa. I am drooling just looking at yours. I may have to make some real soon.

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  5. Looks like a great dish, I am glad it has prawns, my favorites.

    Have a great weekend :)

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  6. I love how each of your food picture always looks so mouthwatering! I've never made laksa from scratch, too lazy I'd say ;). I wish I could just go over to your house for dinner ;)!

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  7. It's great that you get introduced to different dishes through your hubby! I've heard about this dish before, but never actually eat it. Seems like i've been missing out! Your version looks wonderful, so packed with flavors.
    Have a great weekend!

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  8. I have seen many laksa and othe Mylasian dishes around my friends blog. It is on my list to really want to try! Your is beautiful and I would have to tone down the heat factor too.

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  9. coconut milk makes everything a little better!

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  10. By the looks of it you love your husband and you have mastered it well;)

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  11. YUM! I've had dishes like this so many times at Malaysian restaurants, but they're never as pretty as yours. :)

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  12. I've only got one word to say: YUM!

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  13. Wow - that looks so amazing! Your plating is incredible, too! There's something about an egg on top that just makes it so unbelievably decadent! Really stunning, Adora!

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  14. I'm not exposed to very much Malaysian cuisine, myself, but I know that I would just absolutely adore this laksa!

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  15. My mouth starts to water with the thought of the hot soup spiced curry, coconut milk with prawns..... I have to taste this!!!!

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