I used'lai fun"(laksa rice noodle) ,shredded chicken,fried tofu,shrimp,fish cake and boil egg.If add bean sprout it's much better.Actually,I grow my own bean sprout for 3 days before I make this laksa but Mishu play with it and later the whole tray fell from deck to patio.She run as fast as she can before I spank her.Don't have bean sprout for my laksa is fine but I have to sweep and clean my deck:(
Woooo!! My own home cooking is much much better in taste than Asian Home Gourmet paste!!
I used my precook sambal spices I cook the other day.The recipe is here
I saw this daun kesum(daun laksa) in Asian supermarket, Hong Kong Supermarket .I quickly grab 2 packets and throw into my shopping cart.It's look so fresh and the price is good.But I only used I packet and the other packet maybe I 'm using it for sambal fish.
This bowl is my second day dinner.The laksa full of coconut flavor.In another word it's very lemak,artery-clogging kind of laksa gravy.hahaha!!After eating the whole pot by myself,I have to check my cholesterol level.
I cooked Katong Laksa in my 5.5 Qt non-stick pot.Still in the pot after second day but taste better after the spices settle down.You can see the oil from coconut surface on the top.The key of this laksa is coconut milk,shrimp sauce(belacan) and daun kesum(laksa leaf).I realised that I don't have to use curry powder for Katong Laksa.Now I know the different between Katong and KL Laksa!!
Fine Shrimp sauce is another version of Shrimp_paste (belancan) in term of smell and taste but it's 5 X lesser pungent.I don't dare to use belacan,hence this shrimp sauce more or less the same taste and smell.I afraid hubby complaint about pungent smell,later he thought rat or cat die somewhere in the house..He can consider OK now,don't bitching about smoky,poison and stinky smell not like beginning when I cooked all my spicy food.So I don't dare to push him too far.
The secret is,I made him sushi maki first before I cook my pungent spicy food!!Pheeewww....
I been craving for Katong Laksa for awhile.A Malaysian friend introduce me to this laksa at Taste Good Restaurant years ago and I fell in love with it.Whenever I shop at Elmhurst I will order a take out from them but for my last 2 trips there,unfortunately they closed for the day.Now,I must remember they closed every Tuesday for the workers to have"off day".But luckily,I found daun kesum and lemongrass.So deal!.I can make my own Katong Laksa.I search online and found this recipe from Spicy Steve.com and adapt to my own version a bit.
Here is goes...
Ingrendients for spices:
2 lemon grass (serai)
2 inch galangal (lengkuas)
6 candlenuts (buah keras)* I forget to add in*
10 shallot (bawang merah)
20 cloves garlic
15 dried chillies or 2 tbsp ground chilli powder
5 fresh red long pepper or chili boh
2 tsp of fine shrimp paste
1 tbsp tumeric powder or 2 thumb size pieces fresh tumeric (kunyit)
2 tbsp coriander (ketumbar) powder
4 ozs dried prawns, ground finely
*Note: All above ingredients must pound or blend until fine.
2 shrimp Knorr Cube
2 can coconut milk
Salt and sugar to taste.
1 packet daun kesum(laksa leaves) wash
Heat non-stick sauce pot until hot.Then add 2 cups oil and stir fry all fine ingredients with medium heat till fragrant and chilli oil oozes out from the mixture. Add in ground dried shrimp and stir fry mixture for another 2-3 mins.Scoop 1/2 portion of the spices out and set aside and leave the rest in the sauce pot.Can always use for side sauce or another pot of laksa next time.Turn stove heat to high,add in shrimp cube,daun kesum and coconut milk to boil. Add sugar and salt to taste. Lower the heat and simmer for10 minutes , stirring continuously.
1/2 lb shrimp, boiled,peeled and devein
1/2 packet fish cake(sliced)
1/2 lb bean sprouts
2 lbs = 2 packet laksa noodles (lai fen)
20 stalks laksa leaves (daun kesom), washed and shredded
1 packets of tofu puffs, cut into slices
2 eggs boiled and cut
1 pc shredded chicken breast
Blanched noodles and beansprouts in hot boiling water and drain.But I use Microwave to blanch in shortcut way.Place serving bowl and arrange shrimp,fish cake, tofu puff,chicken
and egg slices on top. Pour the steaming hot soup over the noodles and sprinkle generously with laksa leaves and fried shallot.
Good to serve for 4 person.
Category: Asian Noodles Soup
About the Author:
Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm a person who love to eat, cook and bake.If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.