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叻沙Curry Noodles

叻沙Curry Noodles

【材料 A】
食油1/2杯、面条1公斤

【叻沙汤材料】
A: 葱头10粒(切片)、黄姜8公分(去皮切片)、蓝姜6公分(切片)、香茅8支(切片)、辣椒干20条(浸泡)、石古仔10粒、峇拉煎10克、芫荽粉1汤匙
B: 食油6汤匙、虾或鸡高汤1公升、盐2茶匙或适量、椰浆头2杯

【装饰材料】
豆腐卜20个(汆烫去油)、鹌鹑蛋20粒(煮熟)、虾500克(煮熟去壳)、鱼饼2-3粒(煮熟切片)、黄瓜1条(切丝)、豆芽200克(汆烫)、Kesum叻沙叶1束(切细)

【参峇辣椒材料】
红辣椒10条、辣椒干10条(浸软)、 峇拉煎2茶匙、盐1茶匙、白糖1/2茶匙

【参峇做法】
1.用电动研磨机把辣椒及峇拉煎研磨至细
2.起锅1/2杯油,把辣椒糊煮至香。加盐和糖调味,放置一旁备用。

【叻沙汤做法】
1. 用电动研磨器把全部材料A研磨至细。(图 1)
2.起锅热油6汤匙,把研磨材料炒至香。加入高汤,煮至滚。(图2-4)
3.加入椰浆及盐,大火煮滚后熄火。(图5)

【吃法】
1.将面条烫熟后滴干。
2 .把少许面放入碗里,舀入叻沙汤料。
3.汤面上放入各种装饰材料及参峇辣椒,趁热吃。

【Ingredients】
1/2 cup cooking oil, 1kg noodles

【Laksa Broth Ingredients】
A: 10 shallots (peeled & sliced), 8cm old turmeric(skinned), 6cm galangal, 8 stalks lemon grass(sliced), 20 stalks dried chillies (soaked until soften), 10 candlenuts, 10g shrimp paste “belacan”, 1 tbsp coriander powder
B: 6 tbsps cooking oil, 1 litre prawns stock or chicken stock, 2 cups thick coconut milk, 2 tsps salt or to taste

【Garnishing Ingredients】
20 pcs tofu puffs (scalded to remove oil), 20 pcs Quails eggs(hard bo led), 500g prawns(boiled & peeled), 2-3 large fishcakes(boiled & sliced), 1 cucumber(julienned), 200g beansprouts(blanched), 1 bunch polygonum leaves “daun kesum” (finely sliced)

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【Sambal Ingredients】
10 fresh red chillies, 10 stalks dried chilly(soaked), 2 tbsp shrimp paste, 1 tsp salt, 1/2 tsp sugar

【To prepare sambal】
1.Using an electric blender, finely grind the chillies.
2. Heat 1/2 cup cooking oil, saute the chilli paste until fragrant stirring continuously. Add salt & sugar to taste. Set aside.

【To prepare Laksa Broth】
1.Using an electric blender, finely grind ingredients A to a smooth paste.(pic 1)
2.Heat 6 tbsp oil, sauté spice paste A until fragrant.
3.Add the stock and bring to a boil.(pic 2-4)
4.Add coconut milk, salt to taste & bring to a quick boil stirring continuously. Turn off heat. (pic 5)

【To assemble】
1.Blanch noodles in boiling water & drain.
2.Place some noodles into a bowl, ladle hot laksa gravy over.
3.Top with all garnishing ingredients and some sambal on the side.Serve immediately.

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