Penang Laksa

(It’s Veg. Penang Laksa)

Preparation time: 20 minutes

Cooking Time: 30 minutes

Serves: 4

Also taste Spicy date rice

Also taste Rajma Burger

 Ingredients:

1) Peeled onions -100 gm

2) Garlic Cloves -8

3) Peeled ginger, sliced-25gm

4) Lemongrass (soft white stem only) sliced-15 gm

5) Ground coriander -2tsp

6) Large dried red chilies -3

7) Chili paste -2 tbsp

8) Vegetable oil-4tbsp

9) Fresh coriander-50gm

10) Vegetable stock -1.25 liters

11) Curry leaves -3 branches

12) Curry powder-2 tsp

13) Salt-1.5 tsp

14) Caster sugar -2 tbsp

15) Coconut milk-400 ml

16) Rice vermicelli noodles -100 gm

17) Bean sprouts-300 gm

18) French beans, trimmed and halved-150gm

19) Fried tofu puffs (optional)-250gm

20) Limes, halved-4

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Recipe:

-Put the first 7 ingredients in a small food processor bowl.  Add half the oil, and the roots and stems of the fresh coriander, and process to a semi-smooth paste.

-Heat the remaining oil in a saucepan and fry the spice paste on medium heat for 20 minutes, stirring all the time otherwise it may burn at the bottom.  Add the stock, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes, then taste and add more salt if required.

Also taste Spinach Palak Curry
 

-Once the broth is done, steep the rice noodles in boiling water for three minutes and drain.  Throw the bean sprouts into a pan of boiling water, drain at once and refresh.  Cook the beans in boiling water for three minutes, drain and refresh.

-Add the beans, noodles and half the sprouts, ladle into large bowls and top with the remaining sprouts, tofu puffs and shredded coriander leaves.  Squeeze lime juice on the top and throw one half of squeezed lime into each bowl.

pic courtesy:http://farm9.staticflickr.com/8489/8271719119_818e903899_b.jpg