learnt this whilst watching street vendors in Malaysia enjoy. Laksa Lemac Paste Difficulty: All cool Prep: 50mins Serves: 10 Paste Ingredients 10 red shallots, pealed and sliced 80g fresh galangal, pealed and sliced 8 kaffir lime leaves 10 cloves garlic, pealed and sliced 6 lemongrass stalks, fibrous outer leaves removed then measure 4” up from the root end and cut off and discard the leafy matter, finally slice the remaining lemongrass for ease of blending. 4 dried chilies 4 birds eye chilies seeded 8 candlenuts 200g peanuts 2 tsp dried shrimp 2 tbsp shrimp paste ½ bunch mint ½ bunch Vietnamese mint, leaves only 2 bunches of fresh coriander, wash thoroughly and use leaves stems and roots. 4 tsp ground paprika 4 tsp ground cumin 4 tsp ground turmeric 2 tsp salt 1 tsp citric acid 60g brown sugar 150mls neutral flavoured oil, vegetable, safflower, peanut or sunflower Method Place dried chilies and dried shrimp in a small bowl; pour over boiling water to cover and stand for 15 minutes then drain. Blend all ingredients until smooth a smooth paste forms, scraping down sides if necessary. Heat a frying pan to medium heat and sauté the paste for 5-10 minutes, stirring constantly until aromatic. Allow mixture to cool before transferring to a clean/sanitised airtight container. The paste will keep in the refrigerator for 5 days or in the freezer for 3 months. Laksa Lemac Soup Difficulty: All cool Prep: 40mins Serves: 4 Soup Ingredients 200g ChefZone Laksa Lemac Paste, or store brought Laksa paste 2 tbsp oil 1200 ml fish or chicken stock 8 kaffir lime leaves 400ml coconut milk 250g rice vermicelli, soaked in warm water for 30 minutes 100g puffed tofu “curd puffs” 12 prawns, pealed and deveined “Reserve the shells and heads” 160g of compressed shellfish meat, cut into bite size pieces Castor sugar to taste, approximately 1-2 tbsp Salt to taste Fish sauce to taste, approximately 2 tbsp Sambal Oelek to taste, optional 1-2 tsp if you like it hot Lime Juice to taste, approximately 1 lime Soup Garnish 2 stems spring onions, finely sliced ½ bunch Vietnamese mint ½ bunch fresh coriander 80g bean sprouts Fried Asian shallots Method Heat the oil in a 2-3-litre pot and sauté the reserved prawn shells and heads for around one minute until they turn red, then add the stock bring to the boil then remove the prawn shells and heads. Add the Laksa Lemac paste, the kaffir lime leaves, compressed shellfish meat, tofu puffs and coconut milk to the stock and set to a gentle simmer. Season to taste with sugar, salt, fish sauce, sambal oelek and limejuice to your liking. Drain and split the vermicelli noodles across the four serving bowls, place three prawns in to each bowl, they are raw but don’t fret, the hot broth will cook them perfectly also add 20g of been sprouts and spring onions to each bowl. Poor over the hot broth evenly distributing the compressed shellfish meat and tofu puffs. Garnish with Vietnamese mint, coriander and fried Asian shallots. Notes: Curd puffs and compressed shellfish meat, and sambal oelek are available at Asian grocer stores. For a more decadent Laksa Lemac replace compressed shellfish meat with fresh shellfish. For a Chicken Laksa Lemac just replace the seafood with slices of chicken breast or chicken thigh.
Posted on: Sun, 29 Sep 2013 04:21:34 +0000
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