Рецепт Fishball Laksa
I made laksa before and it was quite some time now since I made again, I think because I already found restaurants that make laksa the way I like it, places like Uncle Man’s, Mamak, Pappa Rich and Sri Penang to name some. But before my cravings for this started I used to not like them specially my first months when we lived in Malaysia, the explosion of flavours was too much to handle for my simple palate during those days but as I learn to try the spices of their local cuisine I was slowly changed and when I moved here to New Zealand I was unknowingly craving for them, not just laksa but other Malaysian, dishes as well. It was quite hard at the beginning, moving here when I tried different food from different restaurants I feel they all tasted bland compared to the flavours I started to love back in Malaysian. I tried to find that spice on each dish but never found it, I never knew any good Malaysian or Singaporean restaurants and if I try one it was missing that flavour as most of the dishes were adjusted for the Kiwi palate so my best hope during those times is some one of Malay lineage invites me to their home for a feed, luckily we know a few.Today were not having it in a restaurant but again making it at home but instead of its chicken or seafood version we will be making a simple one the fishball version which basically uses the same base spice. So like the others Fishball Laksa is the same spicy noodle soup cooked in curry coconut milk served with fish balls, deep fried tofu and boiled eggs.Fishball Laksa Save PrintPrep time Cook time Total time Serves: 4IngredientsNoodles400 g fish balls300 g deep fried tofu400 ml coconut milk1 litre seafood stock100 g beansprouts4 boiled eggs sliced in halflime or lemon slicesthick yellow noodlescoriander, to garnishcrispy fried shallots, to garnishfish sauceoilPaste3 medium red chillies, chopped and seeds removed1 tsp shrimp paste4 shallots, peeled2 stems of lemon grass, outer layer removed and chopped1 tsp galangal, chopped1 tsp ground turmeric1 tbsp waterInstructionsGather all the paste ingredients in a food processor or blender. Blend the ingredients until it forms a paste.Cook noodles according to packet instructions.In a separate pot add oil and the paste, stir fry for in medium heat until fragrant.Add seafood stock, fish balls, fish sauce (according to your taste) and coconut milk then bring to a boil then simmer for 10 minutes.Place the noodles in a bowl then pour seafood gravy. Mix in the beansprouts while gravy is hot.Top with sliced egg per bowl, deep fried tofu, coriander, crispy fried shallots and freshly squeezed lime juice.3.5.3208 Share this:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Share on Skype (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Telegram (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading...