A warming meal - Laksa recipe

11:44

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A seafood laksa is all about the balance of spiciness, sweetness, sourness and creaminess.
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這陣子鼻哥一直白天晚上提著「阿梅」這名字~哎喲阿梅手勢好得令我睡得好甜~阿梅很會煲湯~阿梅是印尼華裔啊…阿梅阿梅…🙈🙈

阿梅其實是他樓下街坊髮廊的髮型師!每天梅梅梅,我決定要做點什麼搶回老公~所以我學做他最愛的新加坡叻沙♡
(( 話說我的頭髮也是阿梅燙的😅)
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新加坡 叻沙米粉 
二人份量 

材料:

  • 米粉 100g 
  • 叻沙醬200g (我買百胜園的醬,很方便!) 
  • 椰奶 150ml (百胜園的叻沙包已附有椰奶粉呢) 
  • 蝦數隻,新鮮或冷凍蝦皆可 
  • 芽菜/大荳芽摘去尾部40g 
  • 魚蛋/牛丸/豆卜 幾顆 
  • 雞蛋2隻 
煮法:

1. 把急凍蝦和丸子解凍,用平底鍋中火加油煎蝦至淺橙色。
2. 燒開一鍋200ml的水,放入芽菜和米粉滾20秒,拿起備份(可放在筲箕中),加入雞蛋做半熟蛋
3. 另燒一鍋500ml的水,轉中火後加入椰奶攪拌,再倒入叻沙醬。愛辣的可加辣椒醬~滾大概3分鐘~
4. 把魚蛋和丸子加入,直至漂到水面。
5. 放入米粉和芽菜,完成咯!

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Seafood Laksa Singaporean style 
Serves 2 

Ingredients:

  • Rice vermicelli 100g 
  • Laksa paste 200g 
  • Coconut milk 150ml 
  • Bean sprouts 40g 
  • Scrimps (fresh or frozen) a few pcs
  • Fish ball/ Beef ball/Tofu puff a few pcs 
  • Eggs 2 pcs 

Cooking:
1. Heat oil in a pan over medium-high heat, add shrimps.
2. Bring 200ml of water to a boil, cook vermicelli and sprouts for 20 seconds then set aside (can transfer to a colander) for later use. Cook 2 soft-boiled eggs.
3. Bring another large saucepan of water to a boil, add coconut milk and stir for 2 minutes, followed by laksa paste and chili sauce if desired.
4. Cook fish balls/ beef balls until they float on the surface.
5. Add the vermicelli and and bean sprouts and serve immediately! 😋😋

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