Saturday, January 26, 2013

Daily noodle: katong laksa (recipe)

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Katong laksa
The katong laksa I prepared yesterday was very smooth and soft, in taste as well as texture.

The soup is made from a thick spiced and flavorful coconut gravy, to which thick rice noodle (cut in pieces) are added, accompanied by bean sprouts, shrimps, deep-fried tofu puffs, thick fish cake stripes, minced laksa leaves to add some freshness and chili oil.

Below you can find the recipe. Do you want to learn more about this dish, you can find it here.

Recipe



Soup base

2 mature coconuts (for thick and thin coconut milk)
2 cups of simple non-spiced chicken stock*
2 cups of stock from shrimp shells and/or fish* 
2 pandan leaves (upon preference)


Spice paste


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Laksa katong
1 stalk of lemon grass
8 small asian shallots
1 fresh red chili
1 cm (.33 inch) galangal
2 cloves of garlic
2,5 cm (.8 inch) curcuma
1 tsp ground coriander seeds
½ cm (.16 inch) old ginger
2 candle nuts
10 g dried shrimps and/or  1/3 tsp dried shrimp paste
1 ½ tsp sugar
1 tsp salt
a dash of white pepper

Main ingredients


150-200 grams of thick rice noodles, substitute with thin rice noodles (if not possible use yellow noodles)
100 g bean sprouts
1 piece of fish cake, cut into thick stripes
2 deep-fried bean curds, upon preference
6-10 shrimps
10 cockles and/or other (shell) fish upon preference

Topping


5 daun kesum (laksa leaves/Vietnamese coriander), minced
2 tbs chili oil (2 tbs oil mixed with 1 tsp of powdered chili).

*You can add these stock bases to enhance flavor.
**Spices like green cardemom, grinded cloves, cumin seeds and caraway seeds may definitely help to spice up your soup even more.


Method of preparation


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Katong laksa

Prepare coconut milk


First, start to prepare your 1 cup of fresh thick coconut milk and 2 1/2 cups of thin coconut milk. Follow the instructions in my blog postabout coconut milk.

 Soup base


Rinse the shrimps, peel of the shells. Set the shrimps aside, after removing the intestine and rinsing. Then add the shrimp shells to the coconut milk, together with fish bones (if preferred). Bring to a boil and let it simmer for 20-30 minutes. Sieve the soup base and remove the shrimp shells (and fish bones).
Add the chicken stock and let it simmer.

Spice paste


Prepare the spice paste by cutting the ingredients into small pieces. Grind them with a mortar or use a spice blender.

Heat 4 tbsp of oil in a wok and stir fry the spice paste for 3-5 minutes on medium heat. Make sure the spice paste doesn’t burn. If ready, add the spice paste to the soup base.

Let it simmer for at least 2 hours.

 Main ingredients


Clean the cockles in cold water with salt. Drain, rinse and set them a ide with cold water and salt again. Drain and rinse. Bring a pan of water to boil. Cook the cockles until the open their shells. Remove from the heat with a skimmer to avoid sand to stay or to come gain in the shells of the cockles. Set aside.

Clean the laksa leaves and cut into small pieces. Set aside for later use.

Clean and rinse bean sprouts and set aside.

Heat 4 tablespoons of oil and add 1 teaspoon of chili powder. Immediately turn off the heat. Set aside as well.

Bring a large pan of water to boil. Add noodles. If cooked, remove from the water and drain. Divide the noodles over two bowls.
Blanch the bean sprouts and divide over the bowls as well.

Cut the bean curd puffs into half and put them into the soup base. Cut the fish cake into thick stripes. Put the fish cake stripes together with the shrimps and rinsed and cooked cockles into the soup base. Turn of the heat and divide the soup over the two bowls.

Topping


Top the noodle soup with minced laksa leaves to add a bit of freshness and chili oil for spiciness. You can also use a chili sauce upon preference.

1 comment:

  1. I really liked this Laksa. I still can't believe I get to eat this every day!

    ReplyDelete