In spirit of our Laksa month we wanted to create something with the FriedChillies stamp on it. This is our very own Laksa using elements of the various Laksas around the country. We wanted something with a curry broth similar to the Nyonya Laksa but with a sourish tinge to it like the Assam Laksa. We also wanted a bit of creamy santan to give it more oomph! Our special addition was the use of a seafood broth to round it out nicely with a richness and sweetness.
Check out what we came up with in our kitchen... It' s sure to please.
Ingredients:
5-7 Ikan Kembung
500g Prawns, heads removed and reserved
8 Shallots
5 Garlic Cloves
2 Inch Ginger/Galangal
2 Stalks Lemongrass
½ Cup Ground Turmeric
½ Cup White Pepper
½ Cup Chilli Powder
½ Cup Ground Coriander
1 Cup Santan
1 Cup Assam Jawa
1 Handful Selasih (Basil)
1 Handful Mint
Taufu
Tauge
Fishcakes
Noodles of your choice
"Our Laksa ROCKS!"
Method:
Dry roast the prawn heads in a pan with just a tiny splash of oil. Roast till dry and fragrant. Pound the prawn heads with a mortar and pestle. Set aside.
In a large stockpot bring water to boil with the Ikan Kembung. Once the fish has cooked, keep the water boiling and take the fish out of the water. Separate the meat from the bones. Add the bones to the prawn heads and pound once more. Add this to the boiling stock and let simmer for 5-10 minutes then strain through a fine strainer.
In a blender, blend the shallots, garlic, ginger and lemongrass till it is a fine paste. Fry this in a saucepan with 1Tbs oil till it browns. Add stock to this and the turmeric, chilli powder, white pepper and coriander. Let simmer for 5mins.
Add in the santan, prawns, fish meat and the assam jawa. Simmer another 5mins. Then add in the selasih, mint, fishcakes, taufu and tauge. Simmer another 2mins. Add in the cooked bihun or kway teow to heat through.
Season with salt and sugar to balance the taste. Enjoy!
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