Laksa nyonya

Laksa nyonya antara menu yang kerap kubuat di hari raya untuk tetamu.Pernah sampai tak cukup.Jiran yang yang tak reti makan laksa pun makan juga.mungkin dah takde pilihan hi..hi..Pertama kali kenal laksa ni masa tengok chef wan masak kat tv dan blog dapur tanpa sempadan      juga ada resepi ini.udang,kerang,udang kering,buah keras,tahu kering,bebola ikan,fish cake,takde dan ulaman tak cukup.Teringin nak makan masak juga la.Nampak macam remeh tapi sebenarnya mudah je kalau dah biasa masak.Resepi ni dari Afc.Peranakan Laksa

Ingredients:

180 ml / 6 fl oz Vegetable Oil
1000 ml / 35 fl oz Coconut Milk (Santan Cair)
100 ml / 3 ½ fl oz Coconut Cream (Santan Pekat)
½ kg / 1 pound fresh Prawns - remove shell (keep) and coarsely chopped
2 Tbsp dried Chili Paste (Sambal Cili Kering) – soften 6 dried Chiliesin hot water, drain, and blend
2 Tbsp Coriander Powder (Serbuk Ketumbar)
Handful Laksa Leaves or Vietnamese Mint (Daun Kesum),chopped
Handful Corriander Leaves, chopped
1 large Onion
20 Fish Balls
20 Bean Curd Puff (Taupok)
Salt and sugar to taste

Paste Ingredients: - to be finely grounded
20 Shallots (Red Onion)
6 Lemongrass (Serai), shreded
10 Chilies, half- seeded
4 Kaffir Lime Leaves(Makrut, Daun Limau Purut), shredded
2 cm / 1 inch Galangal (Lengkuas or Blue Ginger), sliced
4 cm / 2 inch fresh Ginger, sliced
½ cup / 2 ½ oz dried Shrimps (Hebi, Udang Kering), soaked in hot water
1 fresh Turmeric, sliced
15 Candlenuts (Buah Keras, Kemiri)
Water to blend

Garnishing Ingredients:
2 Fish Cakes, blanched and sliced
300 g / 10 oz Egg Noodles or Rice Noodles or Vermicelli Rice Noodle
30 g / 1oz Prawns, blanched
30 g / 1oz Cockles, blanched
1 hardboiled Egg – Sliced into halves
½ Calamansi Lime(Limau Kalamansia, Limau Kasturi) – for each dish
Method:
Heat Oil and fry the Paste until fragrant on low heat for 10mins until the oil appears on the surface.

Add in the fresh minced Prawns. Bring to a simmer, then lower heat.

Add in chopped Laksa Leaves and Coriander Leaves. Mix well.

Add in Coconut Milk, and season the Laksa with salt and sugar. Add in Fish Balls, Bean Curd Puff (Taupok), and simmer the Laksa for 20 minutes or until oil appears on the surface.

Serve the Laksa Paste with the ingredients for garnishing.

Prawn Stock:
Handful of Shrimp, Handful of Cockles,Previously removed Prawn Shells and Heads, 1 Onion, 1 Lemongrass, 6 Garlic cloves, 2 cm / 1 inch fresh Ginger, sliced, 5 Limes Leaves (Daun Limau Nipis), Water
Method: Fry Onion in heated oil; add in Shrimp, Cockles, Prawns, Onion, Lemongrass, Garlic and Ginger, until fragrant. Add in water and simmer for 10 minutes, or till stock thickens. Blend all ingredients with some stock, and put them back into stock.


Note:
This Laksa can be prepared by using chicken instead of prawns or a combination of both. Always tastes better when prepared a day before it is served.

This Laksa can be prepared by using chicken instead of prawns or a combination of both. Always tastes better when prepared a day before it is served.
1 Cucumber, finely sliced
Handful of raw Bean Spouts (Tauge)
Chili Based Sauce (Sambal) – to taste