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FC Laksa Supreme
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.
"Our laksa ROCKS!"
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
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
Serves...
8
You can never get enough of a good thing. If you love laksa this will knock your socks off!
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 kuey teow to heat through.
Season with salt and sugar to balance the taste. Enjoy!
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 kuey teow to heat through.
Season with salt and sugar to balance the taste. Enjoy!
Foodster's Verdict
FC Laksa Supreme
Difficulty
Twitter Updates
Tom Yam Goong
Warm yourself up tonight by cooking this hot and spicy tom yam. It has yummy prawns and kick-ass... http://t.co/ePsMUem1
05-22 4:57
gr8 kitchn fight scene ysterday for #ieatkl. somehow managed it in 1 take. thanks to the gr8 crew and cast
05-22 1:40
Sambal Goreng
With yummy goodies like tempe, potatoes, prawns and chicken livers, this sambal goreng is perfect... http://t.co/rsTiomBj
05-20 5:00
Ayam Masak Lemak Cili Api
Cook this for tonight. Ayam Masak Lemak Cili Api has plenty of chillies and spices to... http://t.co/ltB7Ez8p
05-19 5:00
Aunty Gemok of KJ CKT on cameo in #ieatKL shoot yesterday. She actually acted in a scene. So cool :-) http://t.co/8wGSBsHC
05-16 5:07
Ha ha! dun worry. only 1 line dialog. U'd b awesome! RT @syats: Guess who has a cameo in #ieatKL. Will prolly bomb it though.
05-16 4:46
@tatiambia Salmon quiche.Yummy :-)
05-15 1:12
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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