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Good Reading : April 2004
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(cookingthebooks) 18 (GoodReading) Wendy Hutton says that if she were to use just one phrase to sum up the food of Southeast Asian cuisine it would be ‘hot, sour, sweet, and salty’. In her new book, GREEN MANGOES AND LEMON GRASS, she shares her favourite recipes, one of which is this delicious laksa. We certainly agree with her philosophy ‘free up your approach to food, everything is flexible, enjoyment is paramount’! lotsa laksa from green mangoes and lemon grass by Wendy Hutton © Periplus Editions 2004, rrp $45.00 Extravagant. Time consuming. Absolutely delicious. Of all the versions of the famous Laksa noodle soup prepared in Malaysia and Singapore, this is my favourite. The fragrant coconut milk gravy is laced with chilies and dried prawns. Serve this for a special lunch or dinner, followed by a delectable dessert and believe me, you won’t regret it. 12 – 16 small fish balls, or 1 – 2 fish cakes, thinly sliced 11 lb (750 g) fresh round rice-flour (laksa) noodles, blanched in boiling water 30 seconds, drained (see Note) 160 g (2 cups) bean sprouts, straggly tails removed 13 oz (400 g) cooked prawns, peeled and deveined, tails intact 12 canned or fresh quail eggs, hard-boiled and peeled if fresh, or 2 hard-boiled eggs, quartered (see Note) 4 large pieces deep-fried dried bean curd, blanched in boiling water 1 minute, sliced (see Note) sprigs of polygonum (long stemmed mint) to garnish Laksa Gravy 10 – 12 dried chilies, cut in 3 in (2 cm) lengths, soaked in hot water to soften 2 – 3 large red chilies, sliced 16 shallots, minced 2 in (5 cm) galangal, minced 6 cloves garlic, minced 1 in (2.5 cm) ginger, minced 3 stems lemon grass, tender inner part of bottom 4 in (10 cm) only, sliced 3 in (2 cm) fresh turmeric, or 1 teaspoon turmeric powder 11 teaspoons dried shrimp paste, toasted 1 cup (85 ml) vegetable oil teaspoon coriander, lightly toasted and ground to a powder 1 cup (50 g) dried prawns, soaked to soften, ground to a powder 3 cups (750 ml) water 4 tablespoons finely minced polygonum leaves (long-stemmed mint) 11 teaspoons salt, or more to taste 11 teaspoons sugar, or more to taste 3 cups (750 ml) coconut milk Accompaniments 4 tablespoons pounded fresh chili 4 small round green limes (limau kesturi), stalk end sliced off, or 1 regular lime, quartered 3 1 Spicy Singapore Noodle Soup laksa singapura
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