Khamis, 16 September 2010

Curry Laksa Tummy

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CURRY LAKSA

Salam lebaran semuanyer!! :D

Alhamdulillah, yg kecik dah tak demam batuk2 jer yg tinggal, mekaseh buat yg mendoakannyer. Ni menu berbuka semalam, senangggggg sgt nak buatnyer, sedap pun ya jugak n lagi satu nama jer curry laksa tp tak de serbuk kari ke atau perasa2 kari, dia lebih kurang mcm thai curry kalau tak silap tp tak guna serbuk kari pun ehehe... Resepi asal kat umah 3 HUNGRY TUMMIES, thanks again tummy! lagi satu resepi yg sedap ;-), neway, copy and paste ur recipe here, thanks for sharing! Leh g umah MAKCIK MANGGIS yg ayu jugak tuk resepi ni :-) kita cnp dr umah kak cm :D

Mulai minggu depan kita akn sibuk packing2 brg lagi jdnyer minggu ni last lah kot nak lepak2 kat sini pastu mmg sibuk terus lah dgn urusan sekolah lagi :D.. ok, hv a nice day everyone!!! hari ni ada appointment dgn cik abg tepon n tenet semalam urusan tuk television berbayar dah settle, alhamdulillah semuanyer berjalan lancar :-)

CURRY LAKSA

you'll need; >>kita buat suku portion jer :D
  • 1 packet of Hokkien noodles>>guna spaghtthi jer!
  • 1 packet of rice vermicelli, soaked in warm water for 10 minutes and drained
  • bean sprouts
  • 1/2 kg of prawns, cooked, peeled and halved lengthwise
  • 2 chicken breasts, poached and hand shredded
  • 1/2 block of fish cake, sliced
  • 3 hard boiled eggs, peeled and halved
  • a handful of green beans, cut into manageable pieces and blanched
  • 1 red chili, sliced
  • a handful of picked mint
  • a handful of picked vietnamese mint
  • lime wedges
  • cooking oil


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for the laksa broth;

  • 5 cm piece of turmeric or 1 tbs of turmeric powder
  • 5 cm knob of galangal, chopped
  • 250 g of shallots, chopped
  • 10 garlic cloves, chopped
  • 20 dried chillies, removed seeds and soaked in hot water for 20 minutes(guna 3 tangkai cili kering je)
  • 6 red chillies, chopped(tak bubuh)>>xtra byk2 :D kasi pedas
  • 6 candlenuts
  • 1 tsp rempah kari(tambah sendiri)resepi asal tak bubuh.>>yg ni kita ikut resepi asal
  • 50 g of dried shrimps
  • 2 tbs of shrimp paste, toasted
  • 1 tbs coriander powder
  • 1 lemongrass, white part only, chopped
  • 1.5 L of water
  • 400 ml of coconut milk
  • salt to taste

* blend everything except the last 3 items into a fine paste
For the chicken and prawn stock - bring water and a pinch of salt to a boil before adding the chicken breasts. Turn the heat up and when the water returns to a simmer turn off the heat, cover and let the chicken steep in the hot water for 20 minutes. Do not attempt to open the cover before the time is up. Remove chicken and return the water to a boil, add prawns and cook for 5 minutes then remove the cooked prawns. Peel prawns and return the prawn shells and heads to the cooking liquor, simmer for 10 minutes and remove solids.

Cara-cara untukbuat kuah kari:
  • Tumis bahan-bahan yang di blend hingga naik baunya .
  • Masukkan air rebusan ayam & udang.
  • Masukkan santan-cm guna susu cair
  • Kemudian masukkan garam,gula dan 1 biji buah tomato.
  • Rasakan masin,manis dan masamnya.
  • Celur mee kuning.
  • Hidangkan bersama telur rebus,hirisan fish cake,udang,daun kesom dan daun pudina serta tauge
  • Curahkan kuah kari..hmmm yum yum

1 ulasan:

3 hungry tummies berkata...

Salam Ija...terima kasih kerana sudi mencubai satu lagi resipi saya :)
Nampak lebih sedap lagi tu hehe