What To Know
- Dry laksa, a tantalizing dish originating from Southeast Asia, is a culinary masterpiece that combines bold flavors, aromatic spices, and a symphony of textures.
- Use a mortar and pestle to grind the laksa paste for a more authentic flavor.
- Whether you’re a seasoned cook or a culinary novice, this comprehensive guide will empower you to recreate this delectable treat in your own kitchen.
Dry laksa, a tantalizing dish originating from Southeast Asia, is a culinary masterpiece that combines bold flavors, aromatic spices, and a symphony of textures. If you’re yearning to recreate this delectable treat in your own kitchen, follow this comprehensive guide on how to make dry laksa.
Ingredients:
For the Laksa Paste:
- 10 dried red chilies, soaked
- 20 shallots
- 5 cloves garlic
- 2 cm galangal, sliced
- 2 cm turmeric, sliced
- 2 cm ginger, sliced
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp fenugreek seeds
- 1 lemongrass stalk, chopped
- 1 kaffir lime leaf, torn
- 1 tbsp tamarind paste
For the Dry Laksa:
- 1 packet (400g) yellow noodles
- 200g prawns, shelled and deveined
- 200g chicken breast, sliced
- 100g bean sprouts
- 100g fried tofu, sliced
- 100g fishcakes, sliced
- 100g cockles (optional)
- 100ml coconut milk
- 100ml water
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 lime, cut into wedges
Instructions:
Making the Laksa Paste:
1. In a blender, combine all the ingredients for the laksa paste.
2. Blend until smooth, adding a little water if necessary.
Preparing the Dry Laksa:
1. Cook the noodles according to the package instructions.
2. Heat a large wok or skillet over medium heat.
3. Add the laksa paste and cook for 5-7 minutes, or until fragrant.
4. Add the prawns, chicken, and vegetables. Cook until the prawns are pink and the chicken is cooked through.
5. Add the coconut milk, water, soy sauce, oyster sauce, and sugar. Bring to a boil.
6. Add the noodles and toss to coat in the sauce.
7. Simmer for 5-7 minutes, or until the sauce has thickened.
8. Garnish with lime wedges and serve immediately.
Tips:
- Use a mortar and pestle to grind the laksa paste for a more authentic flavor.
- Add more or less chili to adjust the spiciness to your preference.
- If you don’t have tamarind paste, you can use lemon juice or white vinegar instead.
- Don’t overcook the noodles, as they will become mushy.
- Serve the dry laksa with additional toppings such as chopped cilantro, peanuts, and fried shallots.
Variations:
- Curry Laksa: Add 2 tbsp of curry powder to the laksa paste.
- Seafood Laksa: Use a variety of seafood such as mussels, squid, and crab instead of prawns and chicken.
- Vegetarian Laksa: Omit the prawns and chicken and add more vegetables such as carrots, celery, and bell peppers.
The Essence of Dry Laksa
Dry laksa is not just a dish; it’s a culinary journey that transports you to the vibrant streets of Southeast Asia. The bold flavors, aromatic spices, and symphony of textures create a dish that is both satisfying and unforgettable. Whether you’re a seasoned cook or a culinary novice, this comprehensive guide will empower you to recreate this delectable treat in your own kitchen.
Frequently Asked Questions
Q: What type of noodles are used in dry laksa?
A: Yellow noodles, also known as egg noodles, are traditionally used in dry laksa.
Q: Can I use store-bought laksa paste?
A: Yes, you can use store-bought laksa paste. However, making your own paste will give you more control over the flavor and spiciness.
Q: What is the best way to store dry laksa?
A: Dry laksa is best stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze dry laksa?
A: Yes, you can freeze dry laksa for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Q: What are some common toppings for dry laksa?
A: Common toppings for dry laksa include chopped cilantro, peanuts, fried shallots, lime wedges, and sambal.
