| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3856.1 | | CCAD23::TAN | FY94-Prepare for Saucer Separation | Mon Oct 11 1993 22:42 | 6 |
| re -1
You need far too many things for laksa! The only time I make it is when
friends beg and sob and generally irritate me into doing it.
But if you insist :) I'll post the recipe from home.
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| 3856.2 | T'is me gran's recipe... enjoy. | CCAD23::TAN | FY94-Prepare for Saucer Separation | Tue Oct 12 1993 19:21 | 100 |
| 3856.3 | a simpler recipe? | YAKKA::DOM | Dances with Alpha's | Wed Oct 20 1993 20:36 | 6 |
| The recipe in .2 sounds great, thanks for that, I'll give it a go!
I may have to freeze some of the leftovers....
Anyone know any simple basic versions that I could prepare for mayby 3
or 4 people?
Ray
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| 3856.4 | I saw one yesterday | PEKING::POLLINGTONI | Ian Pollington | Thu Oct 21 1993 15:18 | 5 |
| I was glancing through an old curry book and noticed 2 Laska
recipes that only took a page and half between them. I will
try to remember to enter them here.
Ian
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| 3856.5 | Simple (?) LAKSA recipe | PEKING::POLLINGTONI | Ian Pollington | Thu Oct 21 1993 21:37 | 36 |
| Note that the quantities are English - also I don't know what
serai is apart from the leaf stalk is used, could it be lemon
grass (the book was published in 1964!)?
4oz bean sprouts 1lb shelled prawns
4oz vermicelli 12 dried chillis
5 candlenuts 1 dessertspoon blachan (dried shrimp
paste)
2 teaspoons salt 2 pieces serai
2 pinches saffron threads
12 small onions 2 cloves garlic
1 inch ginger 2 pints coconut milk
fresh mint or parsley oil for frying
Bake the blachan until brown. Grind chillis, saffron,
ginger, serai and onions together. Mix with blachan.
Heat the oil until smoking, add ground spices and fry 3
minutes.
Wash and clean the prawns, add to spices with a little salt.
Add coconut milk and boil 10 minutes (! some of these times
seem *very* over the top!).
Cut the vermicelli into lengths (how long?), add to boiling
water and cook til al dente, drain. Boil bean sprouts until
soft and drain.
Serve curry and vermicelli in separate dishes, garnished with
bean sprouts and mint.
I have not tried this recipe and can not vouch for its
authenticity or tastiness!!
Ian
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| 3856.6 | | CCAD23::TAN | FY94-Prepare for Saucer Separation | Sat Oct 23 1993 10:10 | 6 |
| re -1
yes, serai is lemon grass.
Joyce
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| 3856.7 | another laksa recipe | DUNDEE::CLEARY | | Mon May 16 1994 00:29 | 43 |
| This Laksa recipe comes from Woman's Day (the Australian/New Zealand
edition). It gives good results even though it uses a lot of prepared
ingredients (stock cubes, cooked prawns and coconut milk) for which you
can substite the real thing to get better results.
500g cooked medium prawns
2 tablespoons oil
1 tablespoon chopped fresh lemon grass
6 dried chillies chopped
1/4 teaspoon ground tumeric
2 teaspoons grated fresh ginger
2 cloves garlic
4 cups water
2 chicken stock cubes
283 ml can of coconut milk
3 cups of sliced cooked chicken
250 g rice vermicilli
1/4 cup lime juice
chopped fresh coriander, lime slices and sliced red chillies for
garnishing.
Shell prawns leaving tails intact.
Heat oil in a large pan, stir in lemon grass, dried chillies,
tumeric, ginger and garlic. Stir for 1 minute. (This is my
favourite bit - just love that smell.)
Stir in combined water and crumbled stock cubes. Bring to boil and
simmer for 10 minutes.
Stir in coconut milk, chicken and prawns.
Cook rice vermicilli in a large pan of boiling water until just
softened. (We could call this al dente, but that'd be mixing our
metaphors !) Drain well.
Place some vermicillin in the bottom of each serving bowl, top with
chicken mixture, sprinkle with lime juice, garnish with coriander,
lime slices and chillies.
Enjoy !
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