Ingredients
Laksa Paste
- 500 g shallots, peeled, South East Asian small red onions
- 10 pieces Fresh Red Chilies, Medium sized, with stems removed
- 40 pieces Dried Chilies, Soaked in hot water beforehand
- 12 pieces candlenuts, Also known as Buah Keras or Indian Walnut; alternatively use Macadamia nuts
- 4 stalks lemongrass, Roughly chopped
- 80 g dried shrimp
- 100 g Belacan, Dried Shrimp Paste
- 5 centimetres fresh turmeric, peeled, 1 piece
- 2.5 centimetres Galangal knobs, peeled, 4-5 pieces
- 5 cloves garlic
Laksa Noodle Broth
- 60 g oil
- 500 g Fresh Noodles, Egg noodles, or flat rice noodles
- 500 g Fish fillet Ling/Salmon or others
- 3 pieces Fish Cakes, sliced, Optional
- 500 g coconut cream, tinned, Not to be confused with coconut milk
- 2 tablespoons Chicken Stock, concentrate
- 500 g water, for broth
- to taste salt, or Soy Sauce
- 750 g water, to soak noodles
Garnishings
- 500 g bean sprouts, Soaked in cold water
- 100 g Tofu Puffs
- 2 sprigs Vietnamese mint leaves, Optional
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients together in TM bowl, chop for 10 seconds/speed 7. Or longer, if you wish for the paste to be finer.
1. Place all ingredients together in TM bowl, chop for 10 seconds/speed 7. Or longer, if you wish for the paste to be finer.
2. Add oil into the bowl with the paste, sauté the paste by heating at Varoma temperature/5 minutes/speed 1. After sautéing, the oils will look separated from the paste. This is what should happen.
3. Add coconut cream, chicken stock concentrate and 500g water to TM bowl. Place fish fillets and sliced fish cakes (if using) on Varoma tray over the broth, then cook at Varoma temperature/15-20 minutes/
"Gentle stir setting" or speed 1 or until fish is cooked. 1. Place noodles in a separate individual serving bowls, along with a handful of tofu puffs and some bean sprouts.
2. Pour broth from TM bowl on to individual serving bowls.
3. Roughly separate fish fillets with a fork, place on top of noodle broth; along with sliced fish cakes (if using).
4. Garnish with Vietnamese mint leaves (optional)
1. Use the noodles in Thermoserver from the earlier step. Add the tofu puffs and bean sprouts.
2. Pour broth from TM bowl into the Thermoserver with the noodles.
3. Roughly separate fish fillets with a fork, place on top of noodle broth; along with sliced fish cakes (if using). Then garnish with Vietnamese mint leaves (optional).
Noodles
Laksa Paste & Noodle Broth
Serving Option 1 (individual serves)
Serving Option 2 (group serve)
Tip
When making the paste, you could still set approximately half aside for making laksa soup in future. Using the whole paste for one serve of Laksa can be moderately to high in spiciness levels.If separating the paste for future portions or reducing spiciness, just add a approximately 100g water/coconut milk, and 1 tblsp chicken stock to the laksa noodle broth steps to make-up for reduction in paste quantity.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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