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laksa_le.mak
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1995-09-27
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From: Roland YAP <roland@munta.cs.mu.oz.au>
Newsgroups: rec.food.recipes
Subject: Repost: Laksa Lemak (Spicy coconut milk soup noodles)
Date: 12 Jun 1995 09:53:39 +0100
Organization: Computer Science, University of Melbourne, Australia
Message-ID: <9516209.29950@mulga.cs.mu.OZ.AU>
Laksa Lemak (Spicy coconut milk soup noodles)
Serves: 6 people
Main ingredients:
6 sprigs laksa leaves (vietnamese mint)
6 cups water
1.5 cups thick coconut milk
1 heaped tablespoon sugar
salt to taste
500g (1lb) fresh yellow noodles, cooked and drained
(dried rice vermicelli can also be used or mixed in with noodles)
150g (5oz) beansprouts, blanched (remove root ends)
1 chicken breast, steamed and shredded
100g (3.5oz) peeled prawns, steamed
Spice paste:
8 red chillies
10 shallots
1 lemon grass
2 cm (0.75in) galangal
0.5cm (0.25in) fresh tumeric (1/2 teaspoon powdered tumeric as substitute)
1/2 teaspoon dried shrimp paste
Garnish:
3 sprigs laksa leaves, sliced
1 cucumber shredded
3 eggs, cooked as a thin omelette and shredded
2 red chillied sliced
2 spring onions, finely sliced
6 tablespoons sambal belacan
6 small round limes or lemon wedges
To make soup:
Chop and blend spice ingredients into paste, adding oil if necessary.
Heat oil and gently fry paste for 10 mins stirring from time to time.
Add laksa leaves and water bringing to a boil.
Add coconut milk, sugar and salt.
Reduce heat and simmer gently uncovered for 10-15 mins.
To serve:
Divide noodles, chicken and beansprouts into bowls and top with shredded laksa
leaves. Pour soup on top and add a little cucumber, egg strips, chillies and
spring onion. Serve with sambal belacan and limes on the side.