Noodles In Rich Coconut Milk - {Laksa Lemak} Recipe - Cooking Index
Noodles In Rich Coconut Milk - {Laksa Lemak} Recipe - Cooking Index
| 8 oz | 227g | Fresh Chinese egg noodles |
| 4 oz | 113g | Dried rice stick noodles |
| 1/2 | Regular tofu - (14-oz pkg) | |
| Cooking oil - for deep-frying | ||
| 1 teaspoon | 5ml | Cooking oil |
| 2 | Eggs - lightly beaten | |
| Spice Paste | ||
| 1 | Lemongrass stalk | |
| 3 | Walnut-size shallots | |
| 2 | Fresh red jalapeño chiles - seeded | |
| 3 | Candlenuts or 6 almonds | |
| 1 teaspoon | 5ml | Galangal powder |
| 1/2 teaspoon | 2.5ml | Turmeric powder |
| 1/2 teaspoon | 2.5ml | Dried shrimp paste (blachan) |
| 1/4 cup | 59ml | Water |
| Cooking | ||
| 2 tablespoons | 30ml | Cooking oil |
| 1 cup | 237ml | Unsweetened coconut milk |
| 4 cups | 948ml | Water |
| 1/4 cup | 59ml | Soy sauce |
| Garnishes | ||
| 1/4 lb | 113g / 4oz | Bean sprouts - blanched |
| 1/4 lb | 113g / 4oz | Cooked medium shrimp |
| 1 lb | 454g / 16oz | Chicken breast half - poached, shredded (large) |
| 1/2 | An English cucumber - cut matchstick | |
| Strips | ||
| 2 | Fresh red jalapeno chilies - thinly sliced | |
| Lemon or lime wedges |
Cook egg noodles according to package directions. Drain, rinse, and drain again. Soak rice stick noodles in warm water, for about 30 minutes; drain.
Drain tofu; cut into 1-inch cubes. Place between paper towels and gently press out excess water. In a wok, heat oil for deep-frying to 350 degrees. Deep-fry tofu, turning once, until golden on all sides, 3 to 4 minutes. Drain on paper towels.
Place a nonstick 8- to 9-inch frying pan over medium heat until hot. Brush with 1/2 teaspoon cooking oil. Add half of eggs and cook until lightly browned on bottom and set on top, about 1 minute. Turn over and cook for 5 seconds; remove from pan. Repeat with 1/2 teaspoon oil and remaining egg. Roll omelets into cylinders and cut into 1/4-inch-wide strips.
Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth.
Place a wok over medium-low heat. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add coconut milk and cook for 3 minutes. Add water and soy sauce.
To serve, put noodles in a serving bowl. Pour soup over and arrange garnishes decoratively on top.
This recipe yields 4 to 6 servings.
Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)
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