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Enjoy
Hed Chef
Lavish dad with luxurious laksa
By Hedy Khoo
June 21, 2010
SHOWER your dad with some culinary love today.
Dress: BCBGMAXAZRIA at Paragon Location: kitchen culture at Leng Kee Road Make-up and hair: Marge Irwan from Make Up For Ever Academy (Tel: 6333 0678)
Why scramble for reservations at a restaurant when you can enjoy some quality family time and good food in the comfort of your own home?
No need to chew through a 10-course dinner.
Present dad with a laksa of luxury and love all in a bowl.
The best gift for dad? It isn't a timepiece. At least not today.
With you dishing up a delectable Father's Day dinner, he won't be watching the clock to hurry home for this evening's World Cup matches.
After all, if your laksa is a little slow to simmer, he can always savour it while watching the game.
And do remember, there is no better bliss for a father than having a son or daughter do the dishes while he has his bit of World Cup pleasure.
Luxury laksa
TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
Ingredients (Serves four)
8 large tiger prawns
1 large flower crab, cut into four sections
50g freah cockles
30 laksa leaves, chopped
1 packet of laksa noodles (500g)
1.2 litres of water
300ml of coconut milk
1 clove of garlic, minced
10g butter
Salt to taste
1 tbsp grapeseed oil
150ml canola oil
2 strips of tau pok, sliced
Rempah
8 curry leaves
2 tbsp chilli paste
4 chilli padi
1 1/2 tbsp dried shrimp paste (belachan)
30g dried shrimp
6 candle nuts
10g yellow ginger (tumeric), peeled
5 cloves garlic
12 shallots
2 stalks of lemongrass, sliced
1 ginger flower
1 tsp salt
1 tsp sugar
Method
Bring water to boil in a pot. Immerse prawns for about 2-3 minutes until prawns are cooked.
Remove from water. Deshell and devein prawns. Then set aside. Place shells back into cooking liquid and continue boiling for about 10-15 minutes.
Cut gingers into three pieces each.
Place all ingredients for the rempah into a food processor and blend into paste. Use a little bit of water if necessary.
Heat the canola oil in wok. Fry the rempah over medium-low heat, constantly stirring to prevent the mixture from burning.
Fry until the oil begins to separate from the mixture. Set aside about 1 tbsp of the rempah.
Place laksa noodles in a large bowl and soak in hot water for 5 minutes then drain.
Heat the grapeseed oil in wok. Fry garlic with the reserved 1 tbsp of rempah. Add in the crab and fry until the colour turns orange. Add butter. Remove crab from wok and set aside.
Remove prawn shells from the cooking liquid.
Add rempah into the cooking liquid, stirring thoroughly. Add coconut milk. Make sure the heat is on low. You can adjust the amount of water or coconut to get the consistency you prefer. Season with more salt if necessary.
Divide laksa noodles, tau pok and cockles into four bowls.
Once the laksa gravy comes to a simmering boil, pour over noodles. Add the prawns and crab.
Garnish with laksa leaves.
Enjoy
Hed Chef
Lavish dad with luxurious laksa
By Hedy Khoo
June 21, 2010
SHOWER your dad with some culinary love today.
Dress: BCBGMAXAZRIA at Paragon Location: kitchen culture at Leng Kee Road Make-up and hair: Marge Irwan from Make Up For Ever Academy (Tel: 6333 0678)
Why scramble for reservations at a restaurant when you can enjoy some quality family time and good food in the comfort of your own home?
No need to chew through a 10-course dinner.
Present dad with a laksa of luxury and love all in a bowl.
The best gift for dad? It isn't a timepiece. At least not today.
With you dishing up a delectable Father's Day dinner, he won't be watching the clock to hurry home for this evening's World Cup matches.
After all, if your laksa is a little slow to simmer, he can always savour it while watching the game.
And do remember, there is no better bliss for a father than having a son or daughter do the dishes while he has his bit of World Cup pleasure.
Luxury laksa
TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
Ingredients (Serves four)
8 large tiger prawns
1 large flower crab, cut into four sections
50g freah cockles
30 laksa leaves, chopped
1 packet of laksa noodles (500g)
1.2 litres of water
300ml of coconut milk
1 clove of garlic, minced
10g butter
Salt to taste
1 tbsp grapeseed oil
150ml canola oil
2 strips of tau pok, sliced
Rempah
8 curry leaves
2 tbsp chilli paste
4 chilli padi
1 1/2 tbsp dried shrimp paste (belachan)
30g dried shrimp
6 candle nuts
10g yellow ginger (tumeric), peeled
5 cloves garlic
12 shallots
2 stalks of lemongrass, sliced
1 ginger flower
1 tsp salt
1 tsp sugar
Method
Bring water to boil in a pot. Immerse prawns for about 2-3 minutes until prawns are cooked.
Remove from water. Deshell and devein prawns. Then set aside. Place shells back into cooking liquid and continue boiling for about 10-15 minutes.
Cut gingers into three pieces each.
Place all ingredients for the rempah into a food processor and blend into paste. Use a little bit of water if necessary.
Heat the canola oil in wok. Fry the rempah over medium-low heat, constantly stirring to prevent the mixture from burning.
Fry until the oil begins to separate from the mixture. Set aside about 1 tbsp of the rempah.
Place laksa noodles in a large bowl and soak in hot water for 5 minutes then drain.
Heat the grapeseed oil in wok. Fry garlic with the reserved 1 tbsp of rempah. Add in the crab and fry until the colour turns orange. Add butter. Remove crab from wok and set aside.
Remove prawn shells from the cooking liquid.
Add rempah into the cooking liquid, stirring thoroughly. Add coconut milk. Make sure the heat is on low. You can adjust the amount of water or coconut to get the consistency you prefer. Season with more salt if necessary.
Divide laksa noodles, tau pok and cockles into four bowls.
Once the laksa gravy comes to a simmering boil, pour over noodles. Add the prawns and crab.
Garnish with laksa leaves.
