For a while now I saw an old friend Mansell, talking on facebook about Laksa. So to curb my curiosity and ignorance, I jumped on my favourite ecological research engine ECOSIA and found the following on another favourite website, wikipedia!
'Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.
Origin - The origin of the name "laksa" is unclear. One theory[1] traces it back to Hindi/Persian lakhshah, referring to a type of vermicelli. It has also been suggested[2] that "laksa" may derive from the Chinese word "la sha" (辣沙; pronounced "latsa" in Cantonese), meaning "spicy sand" due to the ground dried prawns which gives a sandy or gritty texture to the sauce. The last theory[3] is that the name comes from the similar sounding word "dirty" in Hokkien due to its appearance.
Types of laksa - The term "laksa" is used generally to describe two different basic types of noodle soup dishes: curry laksa and asam laksa.
'Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.
Origin - The origin of the name "laksa" is unclear. One theory[1] traces it back to Hindi/Persian lakhshah, referring to a type of vermicelli. It has also been suggested[2] that "laksa" may derive from the Chinese word "la sha" (辣沙; pronounced "latsa" in Cantonese), meaning "spicy sand" due to the ground dried prawns which gives a sandy or gritty texture to the sauce. The last theory[3] is that the name comes from the similar sounding word "dirty" in Hokkien due to its appearance.
Types of laksa - The term "laksa" is used generally to describe two different basic types of noodle soup dishes: curry laksa and asam laksa.
Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Usually, thick rice noodles also known as laksa noodles are preferred, although thin rice vermicelli (bee hoon or mee hoon) is also common and some variants use other types.
Asam laksa is a sour fish-based soup. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used. '
(Thanks to this wonderful source : WIKIPEDIA!! - http://en.wikipedia.org/wiki/Laksa - for more info on all the different kinds of Laksa!)
And then, very kindly, Mansell sent me his favourite Chicken Laksa recipe! Thank you Mansell!
Mansell's FAVOURITE CHICKEN LAKSA - courtesy Jacoba Louw
Ingredients for the spicy paste – you can make this a few days before the big day
• 3 long fat stalks of lemon grass, use only the tender hearts and reserving the rest of the stalks for another use
• 4 hot red chillies, don’t use the stem (if you have a sensitive palate, remove the seeds or some of them)
• 4 slices of galangal – if you can’t find fresh galangal and you should, use fresh ginger, peel it and grate on a fine grate
• 1 thumb-size lump of ginger, peeled and grated finely
• 1 teaspoon shrimp paste
• 3 shallots, peeled and chopped finely
• 3 large cloves garlic, peeled and pureed
• 4 tablespoons peanut oil
• 125 ml fresh coriander leaves (maybe you know it as cilantro), chopped
• 1 teaspoon freshly ground turmeric (always use fresh spices – especially turmeric_
• 1 teaspoon sugar
• 125 ml tamarind paste
• 3 long fat stalks of lemon grass, use only the tender hearts and reserving the rest of the stalks for another use
• 4 hot red chillies, don’t use the stem (if you have a sensitive palate, remove the seeds or some of them)
• 4 slices of galangal – if you can’t find fresh galangal and you should, use fresh ginger, peel it and grate on a fine grate
• 1 thumb-size lump of ginger, peeled and grated finely
• 1 teaspoon shrimp paste
• 3 shallots, peeled and chopped finely
• 3 large cloves garlic, peeled and pureed
• 4 tablespoons peanut oil
• 125 ml fresh coriander leaves (maybe you know it as cilantro), chopped
• 1 teaspoon freshly ground turmeric (always use fresh spices – especially turmeric_
• 1 teaspoon sugar
• 125 ml tamarind paste
Method
• Stick the whole lot into your blender or food processor – pop in the lemon grass hearts, the chillies, the galangal and ginger, the shrimp paste, the shallots, the garlic and the oil first and the process until it’s a speckled mush.
• Add the coriander, the turmeric, the sugar and the tamarind paste and blend at the highest speed until it is a colourful but smooth paste.
• Scoop into a glass jar and refrigerate until you're ready to use it – it will stain plastic.
• Stick the whole lot into your blender or food processor – pop in the lemon grass hearts, the chillies, the galangal and ginger, the shrimp paste, the shallots, the garlic and the oil first and the process until it’s a speckled mush.
• Add the coriander, the turmeric, the sugar and the tamarind paste and blend at the highest speed until it is a colourful but smooth paste.
• Scoop into a glass jar and refrigerate until you're ready to use it – it will stain plastic.
THE NEXT BIT NOODLES AND CHICKEN
125 g noodles - use thick or thin rice (I rather like the thin rice noodles, but it’s a matter of taste) wheat or bean-thread
800t organic cooked chicken (gently steamed chicken breasts work the best because it’s juicy and tasty)
Cook the noodles according to package directions, rinse, drain and set aside.
Shred the chicken into bite sized pieces – some people cut it into cubes but I like it to have a natural feel – it’s a matter of choice.
125 g noodles - use thick or thin rice (I rather like the thin rice noodles, but it’s a matter of taste) wheat or bean-thread
800t organic cooked chicken (gently steamed chicken breasts work the best because it’s juicy and tasty)
Cook the noodles according to package directions, rinse, drain and set aside.
Shred the chicken into bite sized pieces – some people cut it into cubes but I like it to have a natural feel – it’s a matter of choice.
FINALLY THE LIQUID
• 2 Tablespoons peanut oil
• 250 g of the prepared spice paste
• 800 ml plus fresh, homemade chicken stock – make sure you’ve sieved out all the bits, you’re only looking for the clear, exquisitely flavoured stock
• 125 ml fresh coriander leaves, chopped
• 125 ml Asian basil (this is also known as the laksa leaf), chopped
• 125 ml nam pla or any other good quality fish sauce
• 400 ml good quality coconut milk – look at the expiry date on the tin – it must not be dated otherwise you will have on solid block of something indescribable
Method
Heat the oil in a large saucepan over medium high heat and then stir in the paste gently – continue stirring until it is a little browned but take care that you don’t burn it – this should take about 3 minutes.
Pour in the chicken stock and then bring to a boil, reduce the heat, stir in herbs and fish sauce and simmer for about 5 minutes.
When you're ready to begin assembly, stir in the coconut milk and bring to a gentle simmer.
• 2 Tablespoons peanut oil
• 250 g of the prepared spice paste
• 800 ml plus fresh, homemade chicken stock – make sure you’ve sieved out all the bits, you’re only looking for the clear, exquisitely flavoured stock
• 125 ml fresh coriander leaves, chopped
• 125 ml Asian basil (this is also known as the laksa leaf), chopped
• 125 ml nam pla or any other good quality fish sauce
• 400 ml good quality coconut milk – look at the expiry date on the tin – it must not be dated otherwise you will have on solid block of something indescribable
Method
Heat the oil in a large saucepan over medium high heat and then stir in the paste gently – continue stirring until it is a little browned but take care that you don’t burn it – this should take about 3 minutes.
Pour in the chicken stock and then bring to a boil, reduce the heat, stir in herbs and fish sauce and simmer for about 5 minutes.
When you're ready to begin assembly, stir in the coconut milk and bring to a gentle simmer.
THE GARNISHES – YOU CAN USE WHAT YOU LIKE HERE – I LIKE TO OVERDO IT
• Crisp bean sprouts – get fine ones – there’s nothing worse than a hard bit in a laksa
• Asian basil – finely ripped or chopped
• Sambal of your choice
• Garlic-chilli type spicy hot sauce
• Preserved carrots
• Julienned cucumber
• Preserved ginger
• Crisp bean sprouts – get fine ones – there’s nothing worse than a hard bit in a laksa
• Asian basil – finely ripped or chopped
• Sambal of your choice
• Garlic-chilli type spicy hot sauce
• Preserved carrots
• Julienned cucumber
• Preserved ginger
TO MAKE
• Divide the noodles among your guest’s bowls – use big ones, small ones are ludicrous.
• Arrange the chicken over the noodles
• Pour the liquid over all of them
• Arrange the garnishes on top or pass them separately – I prefer the latter
Now all of you, how about a great Laksa dish this weekend!
Life's about sharing
Bisous
Lynn
• Divide the noodles among your guest’s bowls – use big ones, small ones are ludicrous.
• Arrange the chicken over the noodles
• Pour the liquid over all of them
• Arrange the garnishes on top or pass them separately – I prefer the latter
Now all of you, how about a great Laksa dish this weekend!
Life's about sharing
Bisous
Lynn
2 comments:
hot favourite at our house.... love laksa...
Laksa has been a "hot" favourite in our household. We ate it in Singapore, years ago and it was fantastic. We're addicted....and you can find all the epices in Lyon in the 10 shops that constitute Chinatown in Lyon....
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