May 20, 2008

Kerapu/Siakap Sweet Sour


Bahan-bahan :
2 ekor ikan kerapu/siakap (saiz sederhana)
3 biji tomato - dicincang dadu
2 biji cili merah - di hiris kasar
1 biji capsicium - di potong dadu
1 batang karot (kecil) - dipotong memanjang
1 tangkai daun bawang - dipotong
Sedikit bunga kobis - dipotong kecil
2 potong nenas - di dadu
1 sudu besar pes cili
1 labu bawang besar - dipotong bulat
5 ulas bawang putih - ditumbuk kasar
2 sudu besar sos tiram
2 sudu besar sedikit sos ikan
1/2 cawan campuran sos cili dan tomato
1 sudu teh tepung jagung - bancuh dgn 3 sudu air
Sedikit garam
2 sudu besar gula
2 helai daun limau purut

Cara penyediaan :
Ikan dibersihkan dan dilumurkan dengan serbuk kunyit dan garam. Seratakan ke semua bahagian ikan. Gunakan kuali yang tidak melekat (non stick pan), tuangkan minyak hingga lepas paras ikan. Apabila minyak panas, masukkan ikan dan perlahankan api. Biarkan hingga ikan masak tetapi jangan terlalu garing. Angkat ikan dan biarkan sebentar. Di dalam kuali yang lain, panaskan 4 sudu besar minyak masak, tumiskan bawang putih. Apabila bawang putih sudah garing, masukkan pes cili. Tumis hingga pes cili agak garing, kemudian masukkan tomato yang telah dicincang, karot, campuran sos cili dan tomato, sos tiram, sos ikan, garam dan gula. Biarkan hingga agak kering dan masukkan cili merah, bunga kobis, daun limau purut, nenas dan capsicium. Kacau hingga sebati. Masukkan tepung jagung yang telah dicampur air untuk memekatkan kuah dan kacau sebentar. Angkat dan tuangkan ke atas ikan yang telah digoreng tadi. Taburkan dengan potongan daun bawang dan sedia untuk dihidangkan.

Macaroni Seafood & Macaroni Goreng

Ok... today I've 2 special menus, which is one of my favorite dishes. Macaroni seafood and Fried Macaroni. So... here the recipes... Try it..!!!

Macaroni Seafood

Bahan-bahannya ialah.....
1/4 normal pack Macaroni (agak2 ler yer)
Isi ayam (1ketul ayam bahagian dada pun cukup)
10 ekor udang (saiz sederhana - kupas kulit)
5 biji Button Mushroom (dihiris nipis dan potong 4)
3 ekor sotong (saiz sederhana - potong bulat biasa)
2 ulas bawang putih (ditumbuk)
1/4 bawang merah (ditumbuk)
1/2 biji carrot (potong dadu)
Sesudu besar cili mesin
Sos cili, tiram, lada sulah
Daun Sup - dihiris halus
Garam secukup rasa

Cara-cara membuatnya:-
- Sebelum sediakan bahan2 lain, macaroni tu mestilah direbus dulu hingga kembang. (Sikit tip, masa rebus macaroni masukan minyak dalm 2-3 titik untuk mengelakkan macaroni tu melekat kat periuk.
- Kalau boleh, sebelum masak, gaulkan dulu isi ayam, udang & sotong tadi dengan sos tiram dan lada sulah. Perapkan selama 5-10 min jer sebelom masak. Bagi rasa dia lagi sebati. And jangan lupa kupas dulu kulit udang tu sebab nk mengelakkan air udang tu lg byk sebab macaroni seafood x sedap kalau lembab. Dia sedap bila dia digoreng garing and kering. (Petua sikit..hehe)
- Panaskan minyak dan tumiskan bawang yg dh ditumbuk tadi hingga naik bau. Lepas tu masukkan cili mesin. Masak hingga sedikit garing dan masukkan sedikit cili sos.
- Bila dah garing sikit, jatuhkan semua bahan yg dah diperap tadi; isi ayam, udang & sotong. Masak hingga udang bertukar warna dan agak garing. Lepas tu masukkan carrot tadi. Masak lagi hingga carrot sedikit lembut and bahan2 yg lain garing. Masukkan garam secukup rasa.
- Masukkan macaroni dan gaul sebati hingga masak and kering.
- Siap masak, taburkan sedikit daun sup and siap dihidang..... :)

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Macaroni Goreng

Bahan-bahannya ialah....
1/4 normal pack Macaroni (agak2 ler yer)
Setengah bungkus daging cincang (Ramlee's punya dgg cincang)
2 ulas bawang putih (ditumbuk)
1/4 bawang merah (ditumbuk)
1/4 bungkus mixed vege
Sesudu besar cili mesin
Sedikit Sos cili,
Sedikit lada sulah
Bawang besar - potong bulat
Daun Sup - dihiris halus
Garam secukup rasa

Cara-cara membuatnya:-
- Sebelum sediakan bahan2 lain, macaroni tu mestilah direbus dulu hingga kembang. (Sikit tip, masa rebus macaroni masukan minyak dalm 2-3 titik untuk mengelakkan macaroni tu melekat kat periuk.
- Tumis bawang yg ditumbuk tadi hingga naik bau, masukkan cili mesin dan masak hingga garing. Bila dah garing jatuhkan daging cincang tadi, masak hingga garing dan sebati.
- Lepastu masukkan sikit garam secukup rasa and masukkan sos cili. Gaul hingga sebati. Bagi sapa yg suka sayur, boleh jugak masukkan apa2 sayur yg anda suker; sawi, kailan or etc...
- Masukkan juga bawang besar yg dipotong bulat sebagai hiasan.
- And lastly masukkan macaroni tadi, gaul hingga sebati dan betul2 kering2.
- Taburkan daun sup dan siap dihidang...

May 19, 2008

Kerabu Mangga dengan Ikan Bilis

Ni salah satu resipi favaurite aku gak... lerabu mangga dengan ikan bilis... Sedap wooo...
Korang try ler yer... :)


Bahan-bahanya ialah.....
1 biji mangga muda ]
1 batang carrot ] parut/sagat
1 batang timun ]
3 s/b sos ikan
5 biji limau kasturi [ambil jus]
1 s/k garam
1 s/k gula
ikan bilis garing dan kacang goreng [ikut suka]

Bahan Hiris
5 tangkai lada merah
5 tangkai lada hijau
10 tangkai cili api
2 pokok daun ketumbar

Cara-cara membuatnya :-
1. Gaulkan rata semua bahan kecuali ikan bilis dan kacang.
2. Masukkan dalam pinggan hidangan.
3. Bila nak makan baru taburkan ikan bilis dan kacang goreng.

May 12, 2008

Rendang...

Haaa... ok.. Ni antara koleksi resipi rendang aku. Try ler... Rendang Tok ni mmg antara yg paling ngetop biler time kenduri kahwin. Asal nyer org Perak ler yg terror masak rendang Tok ni. Tapi nowadays semua negeri pun dah pandai buat rendang tok. Cuma yg pakar je boleh menilai rendang tok mana yg lebih sedap. Mak aku terror bab2 rasa ni. Hihi....




Rendang Daging Tok

Bahan-Bahan:
250 ml minyak masak
3 kuntum bunga lawang
50 gm serbuk jintan manis
3 helai daun limau purut
1 helai daun kunyit
1 camca teh serbuk kunyit
3 kg daging
500 ml santan
100 gm kerisik
Sedikit garam dan gula

Bahan-bahan dikisar:

5 biji bawang besar
4 ulas bawang putih
2 cm halia
1 cm lengkuas
10 tangkai cili kering
100 gm buah keras

Cara Memasak:

Panaskan minyak dan tumis bawang besar, bawang putih, halia, lengkuas, bunga lawang dan serbuk jintan manis.
Biar hingga garing. Masukkan cili kering. Biar hingga terbit minyak.
Kemudian, masukkan serai bersama buah keras, daun limau purut, daun kunyit dan serbuk kunyit. Biar ia sebentar.
Masukkan daging bersama santan. Biar hingga kuah mendidih, pekat dan daging lembut.
Akhir sekali, masukkan kerisik bersama garam dan gula. Kacau hingga sebati.



******************************************


Rendang Ayam

Bahan-Bahan:
½ kg ayam
2 helai daun kunyit (dimayang halus)
1 mangkuk santan dari 1 biji kelapa
Garam secukup rasa
3 camca besar kerisik
1 camca kecil gula
Sedikit asam jawa
Minyak untuk menumis
10 tangkai cili kering, digiling
8 ulas bawang merah atau 2 labu bawang besar
6 ulas bawang putih, digiling
5 biji buah keras, digiling
3 camca kecil ketumbar biji, digiling
1 camca kecil jintan manis, digiling
2 batang serai, digiling
1 sm halia, digiling
1 sm lengkuas, digiling
3 sm kulit kayu manis, ditumis
3 biji buah pelaga, ditumis
3 kuntum bunga lawang, digiling

Cara Memasak:

Ayam dipotong sesuka hati, perap sebentar bahan giling bersama ayam.
Panaskan minyak, tumis bahan penumis kemudian masukkan ayam.
Gaul rata sehingga benar2 sebari, garing dan naik bau.
Setelah itu masukkan santan dan biarkan ia mendidih buat seketika.
Masukkan daun kunyit, kerisik, air asam dan garam.
Biarkan dia menggeleggak seketika baru diangkat.

*** Rendang ayam ni pun korang boleh makan dengan nasi impit ker, mkn dgnnasi ker, ketupat ker, dgn roti pun bole... hehehe.... ***

May 10, 2008

Mee/Kuetiaw Kungfu & Hailam

MEE/KUETIAW KUNG-FU

1 bungkus yee mee (mee kering yang senang didapat di Pasaraya) atau 1 bungkus kuetiaw.

Untuk kuahnya:
2 -3 potong Ayam (dipotong kecil) ikut suka anda
5/6 ekor Udang - saiz ikut suka
Sotong
Kobis - potong kecil
Sawi
Baby corn
Carrot
2 ketul Kiub pati ayam maggi
1 pkt Serbuk bihun sup adabi -
2 biji Telor putih
2-3 sudu teh Sos tiram

Hiasan :
Cili padi/ cili merah
Daun sup @ daun bawang
Bawang goreng

1. Mula-mula didih kan air untuk membuat kuahnya. Masukkan ayam, dan udang. Biarkan seketika.
2. Kemudian masakkan sotong (sotong last b'coz dia cepat masak), Masukkan 2 kiub pati ayam maggi dan serbuk bihun sup adabi. Kacau.
3. Masukkan 3-4 sudu sos tiram. Kacau.
4. Apabila dah sebati, masukkan sayur-sayuran spt. carrot, babycorn, kobis, dan last sekali sawi.
5. Jangan jerang terlalu lama, sayur-sayur ini cepat masak.
6. Agak-agak 5-7mins. masukkan 2 biji telor putih. Caranya:
Asingkan telor putih dan kuning. Tak perlu kacau. Masukkan teros didalam kuah yang tengah mendidih tadi. Biarkan 2 mins. Dan kacau perlahan-perlahan.
Apabila telor masak, kuah anda akan nampak cantik dengan pecahan-pecahan telor yang telah dikacau perlahan tadi.
7. Laslty, masuk kan tepung jagung. Caranya :
Ambil 2 sudu tepung jagung, campurkan dengan ½ cawan air panas. Kacau sebati.
Apabila anda ingin mencurahkan kedalam periuk kuah yang didih tadi, pastikan anda menggunakan tapis supaya kuah tidak berketul-ketul. Jika kuah tidak pekat, tambah lagi dengan cara yang sama sehingga kuah agak pekat. Lebih pekat lebih sedap.
8. Kemudian tutup api dan hidangkan.

Cara hidang:
1. Masukkan seketul yee mee dalam pinggan kuah atau mangkuk cina. Taburkan cili padi atau cili merah, daun sup dan bawang goreng atasnya.
2. Kemudian curahkan kuah yang panas. Gaulkan dengan mee.
3. Siap untuk dimakan. Sedap dimakan waktu panas-panas.
4. Cubalah sendiri, belum cuba belum tahu......dah makan nak masak lagi.

Cara Menghidang:
1) Untuk menghidang, masukkan seketul yee mee/kuetiaw dalam mangkuk cina atau pinggan kuah. Jangan hancurkan atau pecah-pecahkan nya. Tak perlu direndam. Ia perlu keras dan rangup.
2) Kemudian taburkan sedikit cili api/cili merah dan daun sup.
3) Kemudian masukkan kuah yang panas didih tau. Tak cukup didih tak best.
4) Lepas tu boleh lah dimakan. Pasti sedap.

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MEE/KUETIAW HAILAM


PETUA
1. Memasak mee.kuetiaw hailam atau masakan mee.kuetiaw berkuah yang sedap hendaklah menggunakan air rebusan, jangan menggunakan air paip - tak kick..
2. Mee yang hendak digunakan hendaklah dibasuh terlebih dahulu untuk membuang lebihan minyak dan soda yang digunakan. Dengan cara ini juga mee akan tetap lembut.

Cara-cara menyediakan air rebusan
1kg rangka ayam 1 ½ liter air,
1 labu bawang putih
1 inci halia yang telah diketuk.

1. Masaklah hingga mendidih dan renehkan hingga airnya berubah menjadi keruh dan tinggal separuh sahaja.
2. Kemudian ditapis dan dicampurkan sedikit lada sulah dan sedikit tepung jagung. Renehkan hingga pekat.
3. Sedia digunakan untuk memasak mee/mihun/ kuetiaw

Bahan-bahan MEE/KUETIAW HAILAM
Mee kuning/kuetiaw biasa
Bawang putih diketuk
sedikit lada kisar, jika suka pedas
minyak untuk menumis
garam dan serbuk perasa
air rebusan ayam + kicap pekat dan sos tiram
sedikit udang/sotong/fishball/ayam
Sayur sawi/kailan/babycorn/karot/bunga kobis
cili merah, dipotong-potong
sedikit daun sadri dan potongan limau nipis.

Cara Menyediakannya
1. Panaskan minyak, tumiskan bawang putih dan lada kisar. Campurkan udang/sotong/fishball dan isi ayam.
2. Kemudian masukkan air rebusan, kicap pekat, sos tiram, garam dan serbuk perasa.
3. Bila telah mendidih, masukkan sayur-sayuran dan akhir sekali mee. Kacau-kacaukan sebentar kemudian bolehlah diangkat.
Ketika menghidang, taburkan sedikit potongan cili merah, daun sadri dan juga potongan limau nipis. Boleh juga dihidangkan bersama cili hijau jeruk.

Spaghetti Bolognese

Ha....ni lagi satu resipi yg mmg ade dlm kepala otak aku... Sebab ni selalu masak. Ni pun aku blaja dr Kak Izah gak. Heheh... And mak aku pun suker... Mak aku kata aku pandai masak spaghetti. Hihi.. kembang plak.. Bukan senang mak nk puji... Selalu mak byk komplen... Hihi..:)

Ni untuk makan 1 family - (4-6person)

Spaghetti sebungkus biasa mcm jual kat supermarket tu.
Rebus... letakkan sedikit minyak zaiton kalau ade, untuk mengelakkan spaghetti tu melekat kat periuk sewaktu merebus. Setengah org letak garam... But not advisable sebab kuah dia dh bergaram and berperisa. So, lebih sihat kalau spaghetti tu direbus kosong jer.



Bahan-bahan utk kuah spaghetti :-
1 Packet Daging cincang
2 tin Button Mushroom (dihiris2)
1 1/2 tin besar Tomato Puri
2 biji bawang besar (potong dadu)
4 biji tomato (potong dadu)
1 packet kecik Mix-vege (agak2 la nk byk mana)
1 senduk nasi cabai mesin (cili bo) - utk sesapa yg nk ade rasa pedas2 sikit)
3 sudu besar Origano - (agak2 jugak)
Garam secukup rasa.
Sedikit minyak untuk menumis.

Cara2 masak :-

Panaskan minyak dan tumiskan cili bo dengan bawang hingga agak2 garing.
Masukkan daging cincang, gaul rata hingga agak2 garing sikit. Pastu masukkan tomato puri dan gaul rata sampai naik bau.
Masukkan cendawan dan mix-vege tadi... gaul rata sehingga masak and letak garam sikit secukup rasa.
Bila dh betol2 masak, tutup api kemudian baru jatuhkan tomato yg dipotong dadu tadi and taburkan origano. Gaulkan hingga sebati and boleh dihidang....

Tom Yam Thailand

Ha...ni salah satu resipi pebret ni... Tom Yam power giler, resipi dr Kak Izah...
Cuma nak bg tau sikit, tom yam ni aku pakai paste yg dr botol Thailand punya. Nama paste ni Mae Pranom Brand Thai Chili Paste... Selalu kat Trsco ade jual.
So..try la yer...

Bahan-bahannya ialah.....
serai (dipotong senget),
halia, lengkuas, cili api (diketok),
daun limau purut,
air limau nipis/lemon/kasturi, (lbh
stok ikan bilis (akak pakai tesco nyer kiub ikan bilis)
sos ikan (optional), (brand knife)
tomato
bawang kecik (2 biji dibakar dan diketuk)
ayam, udang, sotong etc.
kalau nk masuk sayur pun bole (carrot, putik jagung, bunga kobis, etc..)
VIP - Mae Pranom Brand Thai Chili Paste (kena adjust ler rasanyer).

Cara-cara membuatnya:-
didihkan air dgn kiub ikan bilis.
bila dh mengelegak, masukkan ayam, serai, halia, lengkuas, bawang kecik bakar, daun limau purut and tunggu dia menggelegak dulu.
Kemudian masukkan tomyam paste, cili api n air limau n jgn lupa sikit garam secukup rasa. Adjust la rasa dia.

May 9, 2008

All types of Laksa....

Aku terpanggil untuk update or share semua recipe yg aku ade dalam simpanan. Kadang2 aku selalu gak share resipi wiz my sis in law. Sebab dia mmg rajin masak.. So... aku pun nk share ngan korang gak la. So, aku mulakan post yg pertama dengan recipe laksa. Macam2 jenis laksa... So..try ler...

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Laksa Penang


Ingredients
- 600g laksa noodles (you can get it easily from supermarkets) , scald in hot water and drain

(A):
- 1 kg flaked ikan kembong or ikan parang
- A pinch of salt
- 2000ml water

(B) Spices to grind finely:
- 6-7 fresh chillies
- 4-5 dried chillies
- 1 small piece lengkuas
- 2cm fresh turmeric
- 20 shallots
- 2 cloves garlic
- 6 candle nuts (buah keras)

(C):
1 5 stalks daun kesom
1 1 bunga kantan, cut lengthwise
1 5-4 stalks serai, smashed

Mix and strain:
- 50g tamarind (assam jawa)
- 250ml water
- 4 pieces asam keping
- 1 tbsp Maggi Belacan powder (it’s so convenient to use this, instead of
roasting a piece of belacan)
- Salt and monosodium glutamate to taste

(D) Garnishing:
Slice thinly:
- 100g pineapple
- 1 cucumber
- 2 bunga kantan
- 3 red chillies
- 2 big onions
- 200g lettuce
- Mint leaves
- Enough sticky black prawn paste (hayko) - dissolve in a little hot water

Method
Boil fish with the water. When fish is cooked remove it from the stock and flake it. Leave water (fish stock) in the pot.

Add (B) and (C) in the fish stock and simmer until it reaches the desired consistency. Put in flaked fish meat and keep the laksa gravy over a moderate heat.

Put laksa noodles into serving bowls. Spoon the laksa gravy over and garnish with (D). Serve hot with a little prawn paste.

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Laksa Johor

Ingredients
- 60g worf herring (ikan parang) or mackerel (ikan kembung), steamed and
flaked
- 500g spaghetti (boiled as per packet instructions)
- 100g bean sprouts
- 1/2 a cucumber, julienned
- 4 small limes (limau kasturi), halved
- 1 red chilli, finely sliced
- Some mint leaves
- 2 onions, cut into thin rings
- 3–4 tbsp oil

Ground ingredients (A)
- 30 dried chillies, soaked and seeded
- 8 fresh chillies, seeded
- 12 shallots
- 3 cloves garlic
- 2 cm turmeric root
- 2 cm galangal
- 2 stalks lemon grass
- 3 cm square piece dried shrimp (belacan)
- 60g meat curry powder

Ingredients (B)
- 3 pieces dried tamarind skin
- 1½ coconuts, grated, mixed with 2.5 litres water and squeezed for coconut milk

Seasoning
- 1 tsp salt or to taste
- 1 tsp sugar or to taste
- 1 tbsp chicken stock granules

Method
Heat oil in a pot, and fry ground ingredients (A) until fragrant.

Add coconut milk and tamarind skin and bring to a low, simmering boil for
about 10 minutes.

Add flaked fish and seasoning, and continue to cook for 2–3 minutes.

To serve: Put spaghetti into individual bowls. Garnish with bean sprouts,
cucumber, mint leaves, onion rings and chilli.

Pour gravy over and serve immediately. Squeeze some lime juice over it, if
desired.

******************************************************


Laksa Kelantan

Ingredients
3kg laksa noodles
1kg ikan kembung
1kg thick coconut milk
3 stalks lemongrass
15 shallots
3 cloves garlic
3 slices dried tamarind
palm sugar and salt to taste

Garnishing:
1 cucumber, pared and julienned
300g beansprout
2 onions, finely sliced
2 bunga kantan, finely cut
15 stalks daun kesum, finely cut

Method
Boil fish with two bowls of water, dried tamarind slice (to remove the fishy odor) and 1 teaspoon salt. Let cool, debone and flake the fish. Pound it.

Blend the lemon grass, shallots and garlic finely.

Add 1 bowl of thick coconut milk to 3 bowls of water. Boil the mixture with the blended ingredients and two slices of dried tamarind over a low fire, stirring constantly. When a layer of oil surfaces, add pounded fish with salt and palm sugar. Continue to stir. Add thick coconut milk slowly until required thickness is achieved. To serve, pour the laksa gravy over the noodles and garnish with the sliced vegetables.

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Laksa Sarawak

Bahan-bahan
Minyak untuk menumis
8 cawan santan daripada 1 1/2 biji kelapa
1 ekor ayam anggaran 2 kg dipotong mengikut suka
Garam dan gula
500 gm udang basah
1/2 cawan kacang tumbuk
Mee secukupnya, dicelur
Telur, direbus dan dibelah dua
1 tangkai daun ketumbar, dicincang halus
Timun, dihiris nipis

Bahan-bahan kisar
1/4 cawan bijan
15 biji bawang merah
6 ulas bawang putih
5 biji buah keras
20 tangkai cili kering, direndam air panas
1 cm lengkuas
4 batang serai

Cara membuatnya
1. Panaskan minyak di dalam periuk. Tumis bahan-bahan dikisar hingga wangi.
2. Masukkan santan dan ayam. Masak hingga ayam empuk. Masukkan garam dan gula.
3. Keluarkan ayam dari kuah lalu disiat-siat isinya.
4. Masukkan udang dan kacang tumbuk di dalam kuah, kacau sebari dan padamkan api.
5. Bubuh mee di dalam mangkuk dan tuang kuahnya. Letakkan telur rebus, daun ketumbar dan timun. Hidangkan panas-panas.

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Laksa Asam

Ingredients
(A) Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules

(B)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind
juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water

(C)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles

Seasoning
2 tbsp sugar or to taste
Salt to taste

Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency
Method
Boil fish in just enough water. When cooked, remove the fish and strain the
stock. Then flake the fish and set the fish aside.

Put tamarind juice, ground ingredients (A), water and fish stock in a pot.
Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low
simmering boil for 10 minutes. Add the flaked fish and seasoning to taste.
Continue to simmer for an extra 1–2 minutes.

To serve, put a handful of laksa noodles in a metal strainer and immerse in
a pot of boiling water to scald the noodles for half a minute. Drain and put
into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and
garnish with a little of each garnish. Drizzle a little prawn paste over and
serve immediately. You can also serve the prawn paste separately.

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Laksa Lemak Seafood

Ingredients
8 large prawns
2 flower crabs, chopped and cleaned
Salt to taste
2 coconuts, grated, add enough water and squeezed for 3 litres coconut milk
5 tbsp oil
4 kaffir lime leaves, crushed

Spices (A) – (ground)
300g shallots
6 cloves garlic
20 dried chillies, soaked
2 fresh red chillies
20g fresh turmeric
50g galangal
30g key ginger (temu kunci)
1 tbsp kaffir lime zest (limau purut skin)
4 cm square piece dried shrimp paste (belacan)

(B)
1 wild ginger bud (bunga kantan), halved
2 stalks lemon grass, smashed

(C)
1.5 kg fresh laksa noodles, scalded and drained

Seasoning
1–2 tsp salt or to taste
1 tbsp sugar or to taste
2 tbsp Tumix chicken stock base seasoning

Garnishing
Handful of mint leaves
100g bean sprouts, tailed and scalded
1 big onion, sliced finely
1/2 pineapple, cored and julienned
1 cucumber, cored and julienned
1 wild ginger bud, sliced finely
Some lime wedges

Method
Black shrimp paste (har koe), mixed with a little hot water

To prepare the stock: Heat oil and sauté ground ingredients (A) and
ingredients (B) until fragrant.

Pour in the coconut milk and bring to a boil. Add in crabs and prawns. Once crabs and prawns are done, turn off fire. Adjust seasoning to taste.

To serve: Divide noodles into individual bowls and add garnishing. Ladle hot laksa gravy over and serve with the black shrimp paste.

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Laksa Lemak

Ingredients
(A) Ground spice ingredients
15 dried chillies
15 red chillies
100g shallots
5 cloves garlic
40g galangal
25g ginger
2.5cm knob fresh turmeric root
3 tbsp seafood curry powder
1 tsp belacan stock granules

(B)
2 whole coconuts, grated. Mix only the white portion with water and squeeze to obtain coconut milk
2.6 litre water
4 dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
600g wolf herring (ikan parang)
300g prawns
1 packet spaghetti, cooked until al dente or use fresh laksa noodles if
preferred

Seasoning
1 tbsp sugar or to taste
1 tsp salt or to taste
1 tbsp fish sauce

Garnishing
100g bean sprouts, tailed and scalded
1 onion, halved and finely sliced
1 cucumber, peeled and shredded
1 bunch basil (pluck the leaves to separate them)
Some mint leaves, if preferred
8–10 calamansi limes (limau kasturi), halved

Chili paste
Chili powder
Light soy sauce

Method
Boil fish and prawns with enough water to cover and cook until both fish and prawns are cooked. Remove the fish and flake, shell the prawns and strain the stock. Set both fish and prawns aside.

Heat 3–4 tablespoons oil in a pot and sauté the ground ingredients until fragrant. Add the coconut milk, tamarind skin and lemon grass. Bring to a boil then simmer over a gentle low heat for 12–15 minutes, stirring occasionally to prevent curdling. Add the fish stock and bring to just a boil. Add seasoning to taste.

To serve, arrange the strands of spaghetti in a round coil on a deep serving dish. Add a little of each garnishing and a generous serving of gravy. Next, add some flaked fish and a prawn and serve with some chili paste.

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Laksa Ketam

Ingredients
For the laksa stock:

Spice paste:
175g fresh red chillies
15 dried chillies, soaked in hot water
4 stalks lemongrass
300g shallots
200g garlic
20g galangal (lengkuas)
6 candlenuts (buah keras)
30g dried shrimp paste (belacan), roasted
200ml cooking oil
160g coriander powder
1/2 teaspoon pepper powder
125g dried prawns, soaked for 10 minutes and finely pounded
250g prawns, minced finely
500g crab meat (best to use fresh crab meat)
10 pieces tamarind peel (asam keping)
2 litres coconut milk (from 2 coconuts)
1-2 tablespoons sugar, or to taste
1 teaspoon salt, or to taste
500g fresh laksa noodles, blanched in hot water and drained
6 tablespoons prawn paste, dilute with 5 tablespoons warm water
200g crab meat
1/2 cucumber, cored and cut into thin strips
1/2 pineapple, cored and cut into thin strips
3 boiled eggs, cut into wedges
2 onions, thinly sliced
10 pickled shallots (lo giou), thinly sliced
1 ginger flower (bunga kantan), finely sliced
1 bunch mint leaves
2 red chillies, thinly sliced
5 calamansi (kasturi) limes, halved

Method
To make the laksa stock: Pound or blend the spice paste ingredients to a smooth paste, adding just enough water to work the blades.
Heat the oil in an earthenware pot and fry the spice paste, coriander powder and pepper until the oil separates from the paste, about 8 minutes.
Add the dried prawns and continue frying for about 3 minutes. Add the minced prawns, crab meat, tamarind peel and coconut milk. Cook over a medium to low flame to avoid curdling the coconut milk. Bring to a boil, reduce the heat and simmer for at least 15 minutes.

Season to taste with sugar and salt. If you prefer the taste to be more sour, mix 20g tamarind paste (asam jawa) with 50ml water and add to the laksa stock. If the gravy is too thick, add in a cup of warm water (optional).

To assemble, put some noodles in a bowl. Ladle the hot laksa stock over and drizzle some prawn paste on it. Top with all the garnish ingredients, as desired. Squeeze the calamansi lime juice over the laksa, if using. Add some cut bird’s eye chillies if you like it extra hot.

Note
This is an ultra-rich laksa served in Theresa’s family home. The stock is made from crab and prawn meat instead of fish.

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Laksa Lemak Siam

Ingredients
Grind (A):
5 slices galangal
10 candlenuts
20 shallots
5 cloves garlic
40 dried chillies, soaked
5 fresh chillies, seeds removed
1/2 cup oil

Combine (B):
1/2 tbsp turmeric powder
2 tbsp coriander powder
2 tsp belacan granules
2 stalks lemon grass, lightly smashed
4 pieces tamarind skin (asam gelugor)

(C):
3 tbsp preserved chopped radish (choi poh)
50g dried prawns, pounded
1 1/2 coconut, grated to get 12 cups coconut milk
5 kaffir lime leaves
1 kg mackerel (ikan kembong)
1 to 2 tsp salt
1 kg fresh thick rice noodles or laksa noodles

Seasoning:
2 tsp salt or to taste
2 tsp ikan bilis stock granules
1 tsp chicken stock granules
1 tbsp sugar or to taste
1 to 2 tbsp Nampla (fish sauce)

Garnishing:
1 cucumber, soft centre and seeds discarded, then skinned and shredded
250g beansprouts, tails removed, scalded
1/2 pineapple, sliced and cut into thin strips
2 big onions, finely sliced
3 wild ginger buds (bunga kantan), finely sliced
2 red chillies, seeds removed, sliced
6 sprigs mint leaves
7 small limes, halved

Method
Clean fish well and season with salt for 10 minutes. Steam, then flake the fish. Retain the juices from the fish and mix with the coconut milk.

Heat oil in a saucepan and fry ingredients (A) and (B) until fragrant and oil rises to the surface.

Add (C), lemon grass and tamarind skin. Pour in coconut milk and bring to a boil. Add flaked fish, seasoning and kaffir lime leaves.

To serve: Put laksa noodles in serving bowls. Garnish with beansprouts, cucumber, pineapple and onions. Pour hot gravy with flaked fish over. Top up with a sprinkling of wild ginger buds, red chillies, mint leaves and a half slice of a small lime.

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Laksa Lemak Tom Yam

Ingredients
(A) Ground ingredients
8 shallots
4 cloves garlic
2cm knob fresh turmeric root
2 candlenuts (buah keras)

(B)
4 tbsp tom yam paste
1 tbsp meat curry powder
2 stalks lemon grass, lightly smashed
3–4 kaffir lime leaves, torn

(C)
500g large prawns, shells retained
3 flower crabs, cleaned and cut into bite-sized pieces
8 pieces taupok, halved
1½ coconuts, grated and add only the white portion to enough water and squeeze to obtain 2l coconut milk
1.5 kg fresh laksa noodles

Seasoning
1–2 tbsp sugar or to taste
2–3 tbsp fish sauce or to taste
Salt to taste
1–2 tbsp fresh lime juice

Garnishing
150g bean sprouts, tailed and scalded
1 cucumber, peeled and shredded
Some mint leaves
Sliced red chillies
2 wild ginger buds finely sliced
Method
Heat 3 tablespoons oil in a deep pot and fry ingredients (A) and (B) until
aromatic and oil rises.

Pour in coconut milk and cook to a low simmering boil. Add the prawns, taupok and crabs. Add seasoning to taste.

To serve, arrange the noodles in a bowl or deep plate and pour the gravy stock over. Top with a little of each of the garnishing ingredients.

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Laksa Ketam Christmas

Ingredients
2kg laksa noodles
200g beansprouts, tailed and scalded
600g tiger prawns, with shells intact
2kg mud crabs, cleaned and cut into halves
300g prepared cuttlefish, cut into bite-sized pieces, scalded

Ground spices (A):
10 shallots
4 cloves garlic
4 candle nuts (buah keras)
3 stalks lemon grass
4cm fresh turmeric
4cm galangale
3cm ginger

Combined (B):
1 tbsp chilli paste
2 tbsp fish curry powder
2 tbsp meat curry powder
1 tsp belacan stock granules or 1 sq cm of belacan
1 1/2 grated coconut (add 2.5 litres of water to squeeze out general coconut milk)
4 tbsp oil

Seasoning:
1/2 tbsp salt or to taste
1 tbsp chopped rock sugar
1 tbsp chicken stock granules
3 tbsp fish sauce

Garnishing:
Basil leaves
Small limes, halved

Method
Heat oil in a deep sauce pot. Saute ground spices (A) and combined ingredients (B) until fragrant and oil rises to the top.

Add in crabs. Fry till crabs are cooked, dish out and set aside.

Pour in general coconut milk and simmer laksa stock gently over low heat until just boiling.

Add prawns and cuttlefish. Cook until prawns have changed color and cuttlefish is just cooked. Dish out. Add seasoning to the soup stock.

To serve: arrange noodles in individual bowls. Top up with a prawn and a piece of crab, some pieces of cuttlefish and some beansprouts. Pour a ladle of soup over. Add a sprinkling of each garnishing ingredient. Serve hot to your guests.

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Laksa Kedah

Bahan-Bahan:
Ikan kembung 1 kg (direbus).
- Laksa 1 bungkus (direbus).
- Cili kering 10 biji (dikisar).
- Belacan sebesar ibu jari.
- Garam secukup rasa.
- Bawang merah (dikisar).
- Bunga kantan.
- Daun kesum.

Bahan untuk ditabur di atas.

- Timun dipotong halus.
- Bawang besar dihiris separuh bulat.
- Cili padi di potong halus.
- Daun selom dipotong halus.

Cara: Rebuskan ikan dan mesin.Tapiskan dan buang tulangnya.Rendam laksa
hingga lembut kemudian rebuskan sehingga lembut.Mesinkan bawang bersama cili
kering,belacan. Masukkan bahan yang dikisar ke dalam periuk,masukkan
air,garam secukup rasa seterusnya masukkan ikan yang telah dikisar
tadi.Masukkan bunga kantan,daun kesum, kedalam periuk,tunggu hingga
mendidih.