Tuesday, July 9, 2013

Singapore Laksa

Before you say anything and before you compared my this Singapore Laksa to the rest, let me have my say please. I as usual, you know the usual me who love to tweet and modify recipes for heightening it to another, my own higher level? I think I told you before? Can't remember precisely in which recipe or recipes (Nyonya Lam Mee, Prawn Curry Laksa, Hakka Noodles & Nyonya Curry Laksa), but I am crystal clear that I have conveyed my message loud and clear. There's no best formula for cooking, in fact, our own formula I must say is the best? However, whichever or whatever, as long as you have picked up the basic cooking skills and also you know it on which ingredients can be amalgamated with another, you are on the right track (Prawn Noodle Soup, Sour Spicy Fish Noodle Soup, Spicy Thai Noodles, Vegetarian Noodle Soup & Mee Rojak). Hence, pretty much I think I have directly or indirectly told you why my Singapore Laksa is unique and utterly different? Of course. Regardless, nothing has been compromised in terms of tastes (Laksam Kelantan & Mee Rebus). I can definitely assure you that this my version of Singapore Laksa will put a broad food smile on your face (Mee Siam, Fried Mee, Hokkien Mee & Char Kway Teow). What did I do anyway? Well, I took my own ideas from my own recipes (Penang Curry Mee, Penang Mee Yoke & Penang Assam Laksa) and? The birth of this thick, creamy, aromatic, coconut milk and fish Singapore Laksa. Dang!

For the broth/gravy
10 sardine fish - slit in the centre, remove the intensives, keep the head intact and wash thoroughly
1 1/2 cup thick coconut milk
2 pieces of dried tamarind/asam keping
5 sprigs of asam leaves/daun kesum 
1 small piece palm sugar.
Salt for taste

To blend /ground for a thick chilli paste
1/2 inch belacan/shrimp paste -roasted (optional)
5-6 dried red chillies
5 shallots
1 inch ginger

Noodles – blanched to soften 
Cucumber - thinly sliced. 
Fresh pineapples - diced/sliced
Red onion - slice into thin rings. 
Red chillies - sliced

Simmer fish with 1 litre of water over low heat to extract stock and to cook the fish. 
Drain and separate fish from stock.
Pour back stock in the pot.
Add chilli paste and tamarind.
Season with salt and palm sugar.
Stir and simmer over low heat.
Meanwhile discard heads and bones from fish.
Add the flesh with coconut milk and laksa leaves in the stock.
Keep it simmering.
Assemble noodles with cucumber, pineapple, onion and chilli.
Pour broth on top and tuck in. 

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