Curry Laksa (Curry Mee) Recipe

Ingredients:
600g shelled cockles/bloody clams (optional)
500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
3 to 4 pieces soaked cuttlefish heads
200g fried soya bean cubes/tow pok (halved or quartered)
200g cooked pig’s blood, cut into cubes (optional)
300g shredded, cooked chicken meat
500g blanched bean sprouts
600g blanched yellow noodles
300g blanched vermicelli/rice sticks
1kg grated coconut, mixed with 4 litres water and squeezed for the coconut milk to be used as main stock
Seasoning:
4 tbsp salt or to taste
1 1/2 tbsp rock sugar
1/2 tbsp MSG (optional)
Spices (finely ground):
100g shallots
25g garlic
3 tbsp coriander seeds
4 tbsp chilli paste
2 tbsp sliced lemon grass
10 peppercorns
1/2 tbsp belacan (Malaysian shrimp paste) granules
Chili oil:
110g chili paste
25g garlic, pounded
175ml to 200ml oil
Method:
Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. Add in the rest of the coconut milk, tow pok, and pig’s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. Remove from fire and use stock as a soup for the yellow noodles and vermicelli. (Should the gravy or stock curdle, strain it.)
For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)

Kedah Laksa Recipe

Kedah Laksa Recipe (Serves 4)
Ingredients

For the fish & stock
400 g ikan kembung
2-cm knob ginger, sliced
3 large slices tamarind apple (asam keping)
1 teaspoon salt
600 ml water
For the gravy
10 large dried chillies, snipped into 1-cm lengths
100 g shallots, peeled and sliced
10 g shrimp paste (belacan)
75 ml water
2 slices tamarind apple (asam keping)
1 bunch (about 10 stalks) daun kesum
2 torch ginger buds (bunga kantan), halved lengthwise
1 tsp sugar
Salt, to taste
For the noodles & garnishes
200 g dried laksa noodles
1 cucumber, finely shredded
1 onion, finely sliced
2 – 3 limes, cut into wedges
10 bird’s eye chillies, finely sliced
1 large torch ginger bud, finely sliced
3 – 4 lettuce leaves, coarsely shredded
1 small bunch ulam raja, plucked
½ cup whole mint leaves
½ cup daun kesum leaves, finely shredded

Method
1) Prepare the fish and stock. Place the fish, ginger, asam keping and salt in a pan and cover with the water. Bring to the boil and poach on gentle heat until the fish is cooked through, about 10 minutes. Take the pan off the heat and remove the fish, reserving the cooking liquid.
2) Remove the flesh from the fish and weigh (you should get around 200 g). Place the heads and bones into an electric blender, strain the fish cooking liquid into the blender and blend finely (to extract the flavour from the fish). Strain this. Reserve the liquid and discard the solids remaining in the strainer.
3) Place the strained liquid into clean blender jug. Add fish flesh and whiz finely in the blender. Set aside.
4) To make the gravy, cover the dried chillies with hot water and set aside to soak till softened, about 15 minutes. Rinse and remove most of the seeds. Place prepared chillies, shallots, shrimp paste and (75 ml) water in an electric blender and whiz finely.
5) Transfer this mixture to a large saucepan and add another 300 ml of water together with the additional tamarind apple slices (asam keping), daun kesum and torch ginger. Add salt and sugar, and bring to the boil. Simmer for about 10 minutes over low heat. Add the blended fish and continue simmering for another 10 minutes. Taste and adjust seasonings, then take pan off the heat.
6) While the gravy is cooking, prepare the noodles and garnishes. Cook noodles according to packet instructions and strain. Arrange garnishes attractively on a serving platter.
7) Close to serving time, re-heat the gravy. Portion the noodles in shallow soup bowls and ladle hot gravy to cover. Top with garnish ingredients and serve immediately.

source: hungrygowhere