Asia - South East Archives | Page 3 of 4

Nov, 2020

Malaysian Laksa Lemak

SpiceBreeze

Coconut milk adds sweetness to the famous Malaysian Laksa soup and balances its sour-salty-hot flavor. In this adapted recipe shrimp paste and fish sauce are substituted with the more accessible anchovy paste and tamari or soy sauce. For a fish-free version of this delicious fragrant soup, skip the anchovy paste, substitute shrimp with chicken or tofu.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Malaysian

Servings

Ingredients

1 lb fresh shrimp
2 cups mung bean sprouts
1/4 cup macadamia nuts
1 cup coconut milk
3 cups vegetable broth
4 oz rice noodles
1 cup shallots sliced
1 inch ginger chopped
2 cloves garlic chopped
1-2 lime or lemon for juice
tamari or soy sauce
oil
salt & pepper

Laksa Culinary Spice Kit

Lemongrass, galangal, turmeric, makrut lime, lime peel, chili

Optional

anchovy paste or fish sauce
fresh cilantro or mint leaves
fresh chilies sliced

Instructions

Spice Paste

In a BLENDER or small FOOD PROCESSOR, add ginger, garlic, shallots, nuts, Laksa spices, 2 tbsp tamari, and 1 tsp oil.
Blend until it becomes a smooth paste.
Add a bit of coconut milk if necessary.

Cook

Prepare noodles according to package instructions.
In a POT, heat 2 tbsp oil. Fry the spice paste for 2 minutes over medium-low heat, stirring constantly.
Add broth, coconut milk, bean sprouts, and shrimp.
Bring to a boil. Cook 5 minutes.
Add chilies to taste (opt.) and 1/4 cup lime juice or more to taste.
Adjust saltiness to taste with tamari or soy sauce, and/or anchovy paste or fish sauce.

Serve

To serve, fill noodles in individual bowls and add the soup.
Optionally, garnish with chopped cilantro or mint leaves.
Enjoy!

Notes

Substitute shrimp with small cubes of chicken, white fish, or tofu, or mix them.
Substitute bean sprouts with bamboo shoots or finely sliced cabbage.
Substitute macadamia nuts with peanuts or almonds.
Substitute noodles with cooked rice.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Nov, 2020

Cambodian Amok

Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes.

Select Your Ingredients

Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add some fresh pineapples.

Variations

Substitute fish with sirloin beef, tofu, or more vegetables.
For the beef: Cut the sirloin beef into 1/4-inch thin strips. Fry beef strips in oil over high heat to the desired doneness. Add the fried beef strips to the finished amok dish.
For the tofu:
(1) Prepare: Drain the tofu for 30 minutes. Cut the tofu into half-inch cubes.
(2) Optionally, bake tofu in the OVEN at 350°F for 2o minutes, turning tofu halfway. This gives the tofu an extra crunch.
(3) Substitute tofu for fish. Add the tofu, leaves, and remaining coconut cream altogether. Bring to a boil. Cook over medium-low heat until the leaves are soft.
Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.

The Amok Culinary Spice Kit includes the following spices:

Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel