Malaysian-recipes

Authentic Malaysian Curry Laksa Recipe

When that laksa craving hits, nothing else will do! Masterchef contestant and Malaysia Kitchen Ambassador Billy Law shares his authentic Malaysian laksa recipe, one of our favourite easy dinner ideas. Make a batch of the laksa paste and it will last in the fridge for about 10 days, perfect for your next laksa craving.

Laksa lemak or curry laksa is a coconut-based curry noodle soup well loved by many Malaysians. This dish is a perfect winter warmer but also great during summer when your tastebuds are dying for some fresh, spicy flavours – slurp up the steaming hot noodles with the coconut curry broth and know you haven’t fully enjoyed this dish if there aren’t any beads of perspiration on your forehead, although you can take the spice factor down a notch to suit your taste. And keep some napkins handy to avoid splashes on your shirt!

Preparation Time: 30 mins. Cooking Time: 30 mins
Serves: 6

Ingredients

2 L water
500 g raw prawns, peeled and deveined, reserve the prawn heads
1 boneless, skinless chicken breast, butterflied
125 ml (1/2 cup) vegetable oil
400 ml coconut cream
200 g fried tofu puffs, halved
2 stalks curry leaves
450 g fresh hokkien egg noodles
200 g dried rice vermicelli, soaked in warm water for 10 minutes then drained
200 g bean sprouts
salt to taste

Laksa paste
5 cm piece galangal, peeled and chopped
5 cm piece turmeric, peeled and chopped (or 1 tablespoon ground powder)
250 g French shallots, peeled
10 garlic cloves, chopped
20 dried red chillies, seeded then soaked in hot water for 30 minutes to soften (less if you don’t like it too hot)
6 large fresh red chillies, seeded and chopped
10 candlenuts
50 g dried shrimp, soaked in hot water for 10 minutes then drained
2 Tbs belacan (dried shrimp paste), toasted
2 lemongrass stalks, white part only, chopped

Method

1. Pour water into a large stockpot and bring to the boil, then turn the heat down to a simmer, add the chicken and let it cook for 20 minutes. Reserve the stock, remove the chicken, set aside to cool, then shred the chicken into small pieces.

2. Meanwhile, put all the laksa paste ingredients in a food processor and blend to a fine paste.

3. Heat oil in a wok on medium heat, fry prawn heads for a minute, then add laksa paste and fry for a further 15 minutes. When it’s done, the paste should be dark brown and a layer of red oil will separate from the spices.

4. Tip everything in the wok into the chicken stock and bring to the boil. Pour in coconut cream, season with salt, add curry leaves and fried tofu puffs, then lower the heat and let the soup simmer until you are ready to serve.

5. Half fill another large pot with water and bring to the boil. For each serve, grab a small handful each of hokkien noodles and rice vermicelli, and a few prawns. Put them into a wire mesh strainer or a sieve and dunk the noodles and prawns into the hot water for 1 minute. Drain and shake off any excess water, then transfer to a serving bowl. Top the bowl of noodles with bean sprouts and chicken then ladle the hot laksa broth along with a few tofu puffs over the top.

What’s your favourite Malaysian dish?

January 15, 2014

Quick Dinner Ideas: Malaysian Char Kway Teow Recipe

Cookbook author, blogger, former Masterchef favourite and new Malaysia Kitchen Ambassador Billy Law shares a quick and easy dinner recipe of stir-fried Malaysian noodles. This authentic char kway teow recipe is ready in under 30 minutes – quicker than ordering home delivery!

My all-time favourite Malaysian hawker food would have to be a delicious plate of Char Kway Teow, commonly known as ‘CKT’. I could eat it all day long, for breakfast, lunch or dinner. The secret to a mouth-watering CKT is to have a smoking hot wok when stir-frying the noodles. The high heat will prevent the ingredients from sticking to the wok and inevitably burning, but it also imparts a charred smokey flavour to the dish, often referred to as the ‘Breath of the Wok’. It is totally up to you whether you have a mild version or make it hot with the addition of some sambal belacan. This recipe includes instructions on how to make fresh sambal belacan from scratch which will keep for a week in the refrigerator. But, if you don’t have time, try a store bought version – it still does the trick!

Preparation Time: 15 mins
Cooking Time: 10 mins

Serves: 2

Ingredients

3 Tbs vegetable oil
2 cloves garlic, finely chopped
1 lap cheong (Chinese sausage), thinly sliced
6 raw prawns, peeled and deveined
400 g fresh flat rice noodles
1 Tbs sambal belacan paste (optional)
2 Tbs light soy sauce
1 Tbs dark soy caramel*
1 tsp ground white pepper
1 egg
handful of bean sprouts
handful of garlic chives, cut into 5 cm (2 inch) lengths
Sambal belacan (optional)
4-5 (100 g) large red chillies, cut into chunks
20 g belacan (shrimp paste)
2 tsp sugar
pinch of salt
juice of half a lime
*Dark cooking caramel, also known as dark soy caramel, is different from dark soy sauce or kecap manis. It has a thick molasses consistency and a salty flavour. It can be found in many major supermarkets and Asian grocers.

Method

1. To make the sambal belacan, blend the ingredients into a fine paste and adjust seasoning according to taste with salt, sugar and lime juice.

2. Heat 2 tablespoons of the vegetable oil in a wok over high heat, add the garlic, lap cheong and stir-fry for a minute. Then add sambal belacan, prawns and stir-fry for a further minute until cooked.

3. Add rice noodles, season with light soy sauce, dark soy caramel and white pepper, and stir-fry to make sure all noodles are charred and well coated in the sauce.

4. Push the rice noodles aside and make a clear space in the wok, then add the remaining tablespoon of oil and crack the egg into the oil. Stir and break up the egg with the spatula, then quickly cover it up with noodles and let it cook for 10 to 15 seconds before you start stir-frying again. Add bean sprouts and garlic chives, turn the heat off, give everything in the wok a toss to combine, then tip out onto a serving plate. Serve immediately.

What’s your favourite Malaysian recipe?

October 20, 2013