Post by SeaDragon on Dec 14, 2017 17:03:43 GMT 10
Simon’s Vegan Laksa
Recipe from The Cook and The Chef (ABC TV), Wednesday, 24 September 2008: Season 3 Episode 31
Ingredients:
Serves 2
Paste:
2 teaspoon vegetarian blachan (belacan)
2 medium onions, chopped
2 cloves garlic
1 kaffir lime, zested
2 stalks lemongrass, finely sliced
1 tablespoon chopped galangal
1 teaspoon turmeric, chopped
2 dried red chillies, deseeded and soaked
30g macadamia nuts
1 tablespoon coriander seeds, roasted and ground
1 teaspoon turmeric powder
3 coriander roots
80ml peanut oil, 50 ml for the paste, 30ml for frying
Soup:
½ small bunch coriander leaves
1 packet Hokkien noodles, egg free
1 bunch Vietnamese mint (rau raum)
300ml coconut milk
600ml vegetable stock
2 limes, juiced
1 bok choy, cut into ¼ lengthways
1 small packet fried tofu, cut into chunky slices
Thai seasoned soy sauce to taste
2 teaspoons crispy shallot
Bean sprouts
3 red chillies, sliced
Method:
Blend all ingredients in a blender until a smooth paste. This can be frozen, kept in a sealed jar or cooked for laksa soup.
Heat 30ml of oil in a saucepan and add about four tablespoons of the laksa paste. Fry until fragrant. Add coconut milk and simmer for 10 minutes. Add the stock and simmer for 15 minutes. Add bok choy and tofu and simmer for a few minutes. Season with Thai soy sauce and lime juice.
Pour hot water over the Hokkien noodles. Drain. Place heated noodles in serving bowls. Pour soup over noodles, making sure every bowl gets bok choy and tofu. Garnish with fresh chilli, bean sprouts, coriander, crispy shallots and a little zested kaffir lime.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 24 September 2008: Season 3 Episode 31
Ingredients:
Serves 2
Paste:
2 teaspoon vegetarian blachan (belacan)
2 medium onions, chopped
2 cloves garlic
1 kaffir lime, zested
2 stalks lemongrass, finely sliced
1 tablespoon chopped galangal
1 teaspoon turmeric, chopped
2 dried red chillies, deseeded and soaked
30g macadamia nuts
1 tablespoon coriander seeds, roasted and ground
1 teaspoon turmeric powder
3 coriander roots
80ml peanut oil, 50 ml for the paste, 30ml for frying
Soup:
½ small bunch coriander leaves
1 packet Hokkien noodles, egg free
1 bunch Vietnamese mint (rau raum)
300ml coconut milk
600ml vegetable stock
2 limes, juiced
1 bok choy, cut into ¼ lengthways
1 small packet fried tofu, cut into chunky slices
Thai seasoned soy sauce to taste
2 teaspoons crispy shallot
Bean sprouts
3 red chillies, sliced
Method:
Blend all ingredients in a blender until a smooth paste. This can be frozen, kept in a sealed jar or cooked for laksa soup.
Heat 30ml of oil in a saucepan and add about four tablespoons of the laksa paste. Fry until fragrant. Add coconut milk and simmer for 10 minutes. Add the stock and simmer for 15 minutes. Add bok choy and tofu and simmer for a few minutes. Season with Thai soy sauce and lime juice.
Pour hot water over the Hokkien noodles. Drain. Place heated noodles in serving bowls. Pour soup over noodles, making sure every bowl gets bok choy and tofu. Garnish with fresh chilli, bean sprouts, coriander, crispy shallots and a little zested kaffir lime.