Curry Laksa ( Laksa Lemak )

Nyonya food again...This is my 2nd time make.The 1st time is my mother cook for us.This time is i cook for them but my mother helping.You will asking what is the difference Nyonya Laksa with other Laksa?

The difference is Nyonya Laksa more creamy.They put alot of santan...Once you try,you never forget the taste.Super yummy...... :p

Here is the recipe :

Ingredients

1kg yellow noodle or mee hoon

Laksa Broth

( A )

10++ shallots-bawang kecil (peeled and sliced)

one small piece of turmeric-kunyit (about 8-10cm.skinned)

one small piece of galangal-lengkuas (about 6cm)

8 stalks lemongrass-serai ( sliced )

20 stalks dried chilies-cili kering (soaked until soften)

10 candlenuts-buah keras

10g shrimp paste-belacan

1tbsp coriander powder-serbuk ketumbar

( B )

1 liter prawns or chicken stock

2 cups thick santan

salt to taste

some cooking oil

Garnishing Ingredients

20 pcs tofe puffs (scalded to remove oil)

20pcs Quails eggs (hard boiled)

500g prawns (boiled & peeled)-i skip this because i can not eat prawn

2-3 large fishcakes or you can replace it with fish ball

1 cucumber (julienned)

200g beansprouts (blanched)

1 bunch polygonum leaves-daun kesum

Sambal Ingredients

10 fresh red chilli

10 stalks dried chilli (soaked)

2tsp shrimp paste-belacan

salt and sugar for taste

Method

Sambal

1. Using an electric blender,finely grind the chillies.
2. Heat some cooking oil,saute the chilli paste until fragrant.Then add salt and sugar to taste.
3.  Set aside.

Laska Broth

1. Using an electric blender,finely grind ingredients A to a smooth paste.
2. Heat up some oil and saute the spice paste until fragrant.
3. Add in the stock and bring to boil.
4. Then add in coconut milk,salt and sugar for taste.Bring it to a quick boil stirring continuously.
5. Turn off the heat.

To assemble

1. Blanch noodle/mee hoon in boilling water & drain.
2. Place the noodles/mee hoon in a large bowl,ladle hot laksa gravy over.
3. Top with all garishing ingredients and sambal.
4. Serve immediately.

I am submitting this to Malaysia Food Fest,Melaka month

Hosted by Cindy by Yummy Little Cooks

Pork Pongteh (Pongteh Babi)

When we say about Nyonya food,the 1st dish i will think is Pork Pongteh.It taste so good eat with white rice.This dish will served during Chinese New Year and Cheng Beng by Baba and Nyonya.This dish similar like Chinese Soy Bean Paste Pork.

I put too many oil....because i forget that the pork belly i bought is very fat.Remember don't put too many oil if you bought a fat pork belly.

Here is the recipe :

Ingredients

1kg++ pork belly ( cut into 2cm slices)

100gm gula Melaka

20 dried shitake mushroom (soaked)

30-40 shallots

6 cloves garlic

2tbsp soy bean paste

3-4 potatos (skinned and quartered)

200-300g turnip (skinned and cut it into same size as potato)

water

some cooking oil

salt to taste

Method

Finely ground shallots and garlic.

Heat up some cooking oil,add in ground shallots and garlic and saute until fragrant.

Add in soy bean paste and stir -fry until oil start to separate.(Pecah minyak)

Add in pork belly and gula Melaka,saute for 5 min.

Add in water and mushroom and bring to boil.

Turn to low heat and simmer for 20min until pork belly is tender.(I using pressure cooker,so i using low pressure for 3min)

Then add in potato and turnip.Add water if necessary if the gravy become thick.

Simmering until potato and turnip is soft.( I uisng low pressure for 3min )

Taste it and season it with salt and sugar.(I didn't add salt and sugar)

Turn off the heat and serve it with white rice.

I am submitting this to Malaysian Food Fest,Melaka month

Hosted by Cindy by Yummy Little Cooks