Monday, February 24, 2014

Thai Laksa


Shall we get down to this Thai Laksa without much ado? We should. I think there's no mind if I go on and on, on noodle bowl food because much has already been said in my previous noodle recipes (Nyonya Asam Laksa, Prawn Curry Mee, Vietnamese Noodle Soup, Asam Laksa Lemak, Cantonese Seafood Yee Mee & Nyonya Curry Laksa). I have also vastly covered the segment to Thai dishes (Mee Siam, Thai Massaman Curry, Tom Yam Steamed FishThai Salmon Noodle Soup, Yellow Chicken Curry, Basil Dried Prawn Paste, Pineapple Salted Fish Coconut Gravy & Tom Yam Seafood Soup). So, don't you think its best we get down to the business of making this Thai Laksa? Absolutely. Lets not waste time. 



Thai laksa indeed is massively big with big bold Thai flavours. You get that fishy broth, you get the sourness, you get the creamy-spicy tastes and you also get the scent of the herbs. As for the fish, kembung or sardine is recommended, dried tamarind or tamarind juice will also do, but try not to compromise on the herbs. Otherwise Thai laksa may turn out to be a plain boring uninteresting laksa (Prawn Mee Hoon Soup, Prawn Curry Laksa, Instant Asam Laksa & Minced Chicken Mee Hoon Soup).

Ingredients
For the broth/gravy
8 pieces kembung (small mackerel) - de-gut; leave the head on
1 piece dried tamarind 
1 cup thick coconut milk
1 tbsp fish sauce
1/2 cup oil
Salt to taste (taste before adding)

For the laksa paste 
4 dried red chillies
2 fresh red chillies 
1 lemongrass
1/2 inch roasted belacan/shrimp paste
4 candlenuts/buah keras
1 inch fresh turmeric
** blend/process with some water for a thick paste
To assemble (as needed)
Noodles - blanch to soften 
Thai basil leaves
Kaffir lime/limau purut leaves - shredded
Pineapple cubes
Cucumber stripes
1 bunga kantan/torch ginger bud - slice thinly
Red chillies/bird eye chillies - slice thinly

Method
Simmer fish with 1 litre of water till soft and tender.
Remove from heat; drain stock and keep aside.
Once fish is cool down, remove bones and flake up. 
Add the fish flakes in the stock and keep aside.
Heat oil and fry curry paste till aromatic and oil splits. 
Pour in fish stock, add dried tamarind and season with fish sauce and salt.
Simmer over low heat till broth starts to boil.
Pour in coconut milk. 
Simmer over low heat or warm up again before serving. 
Assemble noodles in bowl with basil leaves, lime leaves, pineapple, cucumber, ginger bud and chillies.
Pour broth over and serve immediately. 
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28 comments:

  1. U come up with such interesting dishes, reading your blog has surely increased my food knowledge
    Keep in touch
    www.beingbeautifulandpretty.com

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  2. Very colorful recipe... Lovely clicks dear...

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  3. Laksa is something which has been on my bucket list of 'to cook' things. Your recipe looks wonderful and I think I will take try it on the weekend.

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  4. yummy! Looks good and appetising

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  5. Tasty.......love the presentation!!

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  6. Hai, Nava, just got time to visit your blog. Busy this few days, my son was sick with high fever, now flu and cough. Tired. Never try this kind of laksa, here was just limited choice.

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  7. So colorful & tempting. Never knew there were so many variation in Laksa.

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  8. Whenever I see your recipes, I keep looking at the pictures again and again!! Loved the colors and the pretty picture the laksa makes!!

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  9. Looks good. Been really hard to find candle nut here. I will save this recipe and try it one day. Never personally had Thai laksa.

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  10. Def wonderful soups are heavenly during these winter months ...Laksa looks awesome with a very beautiful presentation

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  11. very interesting, tempting and delicious laksa...

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  12. Looking at the ingredients, I can imagine the aroma.

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  13. I always love Thai food... N this is going to be my favorite one

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  14. Hi Nava, wow, this laksa of yours is so tempting and am already drooling.... You do have some quite interesting and mouth watering laksa!!! Besides the laksa, I like your bowl!! hahahha... Have a nice day and cheers :)

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  15. There is nothing as flavourful as a bowl of hot Laksa. We get it everywhere around Sydney but tastes vary from place to place. But overall the blend of spicy, creamy, tangy is always great. These bowls look mouth watering and so colourful. I have to give your recipe a try...if only I could make it as good as yours!

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  16. Bold flavours and colours too! Wouldn't I love to dig into that? I have made laksa but without all the ingredients mentioned here...will make this the next time I'm in Delhi...easier to scout around for ingredients there.

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  17. I loved this dish.Its looks so yumm and lovely presentation.The colours are just amazing and loved the ingredients.

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  18. looks delicious n colourful...love the pics navi

    my recent one :http://www.wellnessandvanity.com/2014/02/25/mac-fix-review-pictures-fotd/

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  19. I didn't know there was Thai version too! Love the bowl. So inviting

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  20. That is indeed a power packed meal with fish,carb green and flavor in one dish.Pics tell me the food is really delicious.

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  21. vow.. this looks so yum yum .. loved it :)
    Hey Do have a look at my latest post on my blog too .. Thank u ??
    http://natashabhatt.blogspot.in/2014/02/elle-18-glow-compact-in-shade-marble.html
    Facebook page: https://www.facebook.com/MyLittleWorldOfMakeUp?ref=hl

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  22. Looks very tempting, so creamy and full of flavors.

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  23. Hi Nava, looking at your Thai Laksa, I need 2 bowl, please! Look awesome!
    Thanks for sharing your recipe.

    Best regards.

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  24. I love Thai food and this looks so flavorful and delicious. Going to try this soon!

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