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Laksa love for this noodle dish bursting with flavors!

2 weeks ago

Laksa love for this noodle dish bursting with flavors!

seafood laksa

Hailing from the Peranakan cuisine culture, laksa is a popular spicy noodle soup mostly consisting of rice noodles. Now simplified, this bowl of soup is ready to take over the world. With the classic touch that has made it popular over the years, this seafood laksa will fill your stomach with color, crunch, and spice.

 

SEAFOOD LAKSA

Makes 3-4 servings

 

FOR THE LAKSA PLATE

2 tsps Dried shrimp paste (bottled bagoong, not sweet)

1 Tbsp Sesame oil

2 cloves Garlic, minced

4 pcs Spring onions, chopped

2 stalks Lemongrass root, chopped

4 pcs Small fresh red chilies, chopped

2 pcs Cilantro stem and root

1 Tbsp Chopped fresh ginger

4 pcs Candlenuts (or cashew nuts)

8 sprigs Fresh mint or sweet basil

1 tsp Coriander, ground

2 tsps Turmeric, ground

2 tsps Cumin seed, ground

1 tsp Paprika

½ tsp Rock salt

 

FOR THE DISH

2 Tbsps Canola oil

4 Tbsps Laksa paste

1 ½ cups Coconut milk

3 cups Chicken stock* (For chicken stock made from scratch, add some fresh basil and fresh cilantro to liven up the flavor of the stock for this recipe)

8 pcs Medium shrimp, deveined

12 pcs Clams, pre-cooked

4 pcs Squid, small, cleaned, opened and scored

1 bunch Bok choy, washed and trimmed

1 cup Bean sprouts

2 Tbsps Lime/lemon juice

2 tsps Fish sauce (patis)

12oz Rice vermicelli noodles

 

GARNISH

  • Fried tofu slices
  • Lemon or lime wedges
  • Fresh cilantro leaves
  • Fresh chili peppers

 

FOR THE LAKSA PASTE

  1. In a pan, roast shrimp paste until a bit dry. Set aside.
  2. In a blender, combine all other ingredients. Add in roasted dried shrimp paste. Purée until smooth. The paste may be done in advance and stored for future use.

 

FOR THE DISH

  1. Cook laksa paste in oil, stirring constantly to avoid burning, until fragrant.
  2. Add in coconut milk. Bring to simmer.
  3. Pour in chicken stock.
  4. Add in the shrimp, squid and clams and simmer for a few minutes. Mix in bok choy and bean sprouts. Simmer until the seafood and vegetables are cooked. Adjust seasoning with patis and lime juice until desired taste is achieved.
  5. Meanwhile, cook rice noodles in boiling water. When done, shock them in a bowl of iced water to stop cooking. Pour water and noodles into a strainer.
  6. Plate noodles in a bowl and pour broth over the noodles. Arrange seafood, vegetable and garnishes in each bowl. Garnish with tofu, lemon or lime wedges, fresh chilies, and fresh cilantro. Serve piping hot.

 

Recipe by Chef Jun Manalo
Photographed by Reau Gutierrez of Studio 100

 

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