- TM 6
- TM 5
- TM 31
Ingredients
Seafood Curry Laksa
- 500-1000 g Yellow Noodles Or Rice Vermicelli
- 300 g Tofu Puff
- 300 g Fish balls
- 1/2 portion bean sprouts, soaked, ends trimmed, drained and scalded in hot water for 2 minutes
- Handful sprigs mint leaves, polygonum leaves, washed for garnish
Soup Base & Sambal
- 2 sticks Lemongrass ends (near roots), thickly sliced
- 350 g eschalots, peeled
- 20 g garlic, peeled
- 100 g cooking oil
- 100 g Curry Powder for meat, Baba's Curry Powder
- 2 tsp salt, or 3 tbsp fish sauce
- 1 tsp sugar, or to taste
- 2 sprigs Curry Leaves
- 1 sprigs polygonum leaves and stalk
- 2 sticks lemongrass stalks, cut 8 -10cm
- 1 tablespoons dried shrimp, soaked 15min boiling water, drained
- 1 tsp belachan
- 4 pieces egg, washed shell, leave intact for steaming
Soup Stock
- 400 g water, for stock
- 1500 g water, for stock - in pot on stove
- 1000 g Chicken fillets OR 4 lovely legs, thigh or breast
- 300 g squid, scored and cut 5cm squares
- 300 g Prawns, shelled, deveined (weight after shelling)
- 560 g coconut cream, Maeploy or Ayam Brand
- 3 litres Soup Pot, for stove to boil laksa soup
- 1 tbsp tamarind paste, or to taste (optional)
- 2 tbsp fish sauce, to taste
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Put together lemongrass root ends, eschallots, garlic and cooking oil and blend 30 sec, speed 7
Scrape down to bowl and add curry powder, drained dried shrimps, belachan, salt/fishsauce, sugar, curry leaves, polygonum leaves and leftover lemongrass stalks cut 8-10cm lengths and cook 20min 100c
"Counter-clockwise operation" stir
Take out 2 teaspoons of soup base and add lime juice and sugar/salt to taste. Set it aside as sambal for garnish. - During the 20min Soup Base cooking, cut chicken pieces and whole eggs and place in bottom of varoma bowl. Then place varoma tray and place squid pieces and prawns. When soup base is done, (and sambal is made), add 400g water in the bowl and scrape the bottom of the bowl to deglaze. Then cook 25min Varoma deg "Counter-clockwise operation"
"Gentle stir setting" (Rev Stir). Seafood should take 8-15min to cook and is firm and opaque in colour. Chicken should take around 15-25minutes, will be opaque and runs clear juice when pierced. Ensure the meat is evenly spaced so that the seafood is evenly cooked.
When meat is cooked, set aside in thermoserver to keep warm. Ensure the juices on varoma goes back into the stock for extra flavour.
Add 560ml coconut cream (Maeploy or Ayam Brand is brand of choice) and 800g water. Add tofu puffs, fishball into the soup. If lovely legs are used, try to add the bone into the soup, as well as the prawn heads for extra flavour. Cook over stove at a medium low heat for 30min. Add salt/ fish sauce and sugar if required. - After soup stock contents are emptied in a large pot on the stove, weigh 1500g water and cook 8min 100c speed 2. Place noodles in the bowl and use chopsticks to separate the noodles. Cook noodles 4min 90degrees "Counter-clockwise operation" "Gentle stir setting" (rev stir). Drain water and place in individual bowls.
- Place blanched noodles , sprouts, peeled and halved egg, pieces of chicken, squid and prawns, then scoop a ladle full of stock, puffs and fish balls into the bowlful of noodle. Garnish on top with mint and polygonum leaves, lime wedges and chili sambal.
Serve immediately.
Prepare Soup Base & Sambal
Soup Stock and Steamed Meat/Seafood
Prepare Noodles
Assembly of Curry Laksa
Tip
Change your Vege to any blanched vegetable of choice.
Replace your Chicken with chicken stock paste (1.5 tablespoons) or chicken stock powder (1 tablespoons) or to taste.
Rice Vermicelli (Mee Hoon) complements this dish as well. To use Mee Hoon, soak noodles in hot water for 5minutes and drain well.
This laksa pairs well with side dishes like roast pork, Yong Tau Foo and Sambal Belachan French Beans or Kang Kong
Make a vegetarian version with Vege Stock Paste, Firm Tofu pieces and vegetables like okra and eggplant.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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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