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Katong Laksa, like chicken rice and Char Kway Teow, is one of the dishes that almost all Singaporeans know. So after eating it for so many years we decided to find out how it is made. (Something we discovered: the coconut milk should simmer gently as boiling it too harshly causes the soup to thicken up really fast). Aside from that, I would say that we manage to replicate the familiar taste of Katong Laksa. of course, with more practice, it should get really close to the original taste. This is a dish which proves that patience pays off. Especially while frying the rempah paste and simmering the laksa soup. So guys, give it a try and share your home cooked Laksa with your friends and family.
note. we wanted to use fresh coconut milk but couldn't get hold of it that day. If you managed to get fresh ones, try it and let us know your results!
“...no one is born a great cook, one learns by doing.”
― Julia Child, My Life in France
Ingredients
Rempah/ Spice Paste
2 thumb size pieces of fresh turmeric/ kunyit, peeled
10 slices of galangal
25 pieces dried red chilies, soaked in water to soften (or 1/2 to 3/4 packet of the ground chili paste of a large packet)
7 candlenuts (buah keras/ kimiri)
2 tablespoon of belachan/ terasi
400 gm shallots (small onion)
6 stalks of lemongrass/ serai, tender white part only, chopped
1 tbsp of ground coriander
Salt to taste
60 gm of dried prawn / hay bee
Laksa Soup
1.5 litre of coconut milk
2 cup water (use part of it to soak the dried prawn / hay bee)
4 stalks of Laksa leaves
Toppings
500 g bean sprouts
1 kg fresh rice vermicelli (Laksa noodles)
1 kg prawns (cooked and shelled)
4 fish cakes (sliced)
Finely chopped Laksa leaves for granish
10 tau pok
do help us share the video if you like it, try it and let us know the results. cook on!
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HELLO ALL,
This is another vlog loaded with recipes and tips ... watch and try it out next week for ur family..... my family Love this combo....
Breakfast : water melon juice + cheesy garlic toast
Lunch : -thayir pachadi with baby potato fry
Thanks
Sty tuned for more vlogs coming up !
Deepa suresh
Deepstamilkitchen
We Singaporeans literally do not get tired of having curry chicken. We love love love curry chicken! We have curry chicken at parties. We have curry chicken for lunch and dinner. Our version of curry chicken is slightly different from the usual Malay or Indian curry. You gotta try it to understand what I’m talking about.
See the ingredient list below for your easy reference.
We would like to give special thanks to Greenpan for letting us try out their high quality non-stick Dutch Oven Pot in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 8 pax
Ingredients (A)
—-
3 red onions
2 stalks of lemongrass (only white stem)
3 pieces of red chilli (remove seeds)
1.5 thumb size of young ginger
1 thumb size of fresh turmeric
1 thumb size of galangal
10-12 pieces of shallots
5 cloves of garlic
5 pieces of candlenut
16 pieces of dried chilli (rehydrated & deseeded)
2 tablespoons of cooking oil
Ingredients (B)
—————
1 tablespoon of cumin (dry roasted & grounded)
1 tablespoon of coriander seeds (dry roasted & grounded)
2 tablespoons of meat curry powder
A handful of curry leaves
2 teaspoons of salt
Ingredients (C)
————
1 kg of whole chicken
650g of potatoes
1 litre of water
0.5 teaspoon of sugar
3 teaspoons of salt
660ml of Ayam brand coconut milk (2 packs)
Steps
———-
Blend ingredients A into a paste then fry until the oil separates from the paste. This frying step will take about 20 mins. Add some oil when frying.
Once the rempah paste is stir fried, add ingredients B and stir fry to mix well.
Then add chicken and fry for a while, followed by the potatoes.
Add water and simmer for 30-35 minutes or until the potatoes are soft.
Slowly stir in the coconut milk and bring to a gentle simmer then turn off the flame.
Leave the curry in the pot for 30 mins before serving.
===
GreenPan Dutch Oven: https://amzn.to/2X82yhq
===
If you like this recipe, you might like these too:
Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI
Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
(English instruction) Video chia sẻ cách làm BÁNH CUỐN tráng nồi hơi kèm theo rất nhiều mẹo và bí kíp thành công. Để xem danh mục nguyên liệu và đầy đủ các lưu ý, mời các bạn vào link: http://www.savourydays.com/video-cach-lam-banh-cuon-banh-uot-thit-nuong-trang-noi-hoi/
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This steamed rice cake is among the most popular street-foods in Vietnam. It's tender, soft yet a bit chewy texture goes perfectly with the grilled pork (also a part of the famous Bun Cha) and sweet & sour dipping sauce. The video shares the traditional way to make steamed rice cake, which is on a pot with steams of boiling water. I hope you find fun and inspirations from this video.
Printable recipe coming soon on my blog at www.ricenflour.com
INGREDIENTS
A. FOR THE RICE CAKE
250 gram or 2-1/2 cup rice flour
45 gram or 1/2 cup minus 1 Tbsp tapioca starch
45 gram or 1/3 cup minus 1 Tbsp potato starch
1.1 litre or 4-1/2 cup water
B. FOR THE GRILLED PORK
70 gr or 1/3 cup sugar with 150 ml (2/3 cup) hot water to make the caramel sauce
1 kg (2 lb.) pork
2.5 Tbsp fish sauce
2.5 Tbsp oyster sauce
50 gr shallots (about 5 - 6 large shallots)
15 gr garlic (about 2 - 3 large cloves)
C. DIPPING SAUCE AND OTHER INGREDIENTS
25 gr or 1-1/2 Tbsp sugar
15~18 ml or 1 Tbsp lemon juice
175 ml or 3/4 cup water
15~20 ml or 1~1.5 Tbsp fish sauce (to taste)
minced garlic and fresh pepper (a little to taste)
a bunch of fresh coriander
1 large cucumber - sliced
crispy fried shallots
* NOTES:
- You can make a "mould" like in the video with a hand stitch ring like this http://www.ebay.com/bhp/embroidery-ring and a piece of white cotton. Make the ring so that its size fits with the size of the pot that you use to boil water to steam the cake.
- Most of the ingredients like rice flour, tapioca starch can be found in Asian supermarkets.
- The amount of water for the batter in part A can vary depending on the quality of the flour. If the batter is too thick, the rice cake will be thick and hard so make sure to add enough water. Too thick batter also creates difficulties when you pour the batter over the cotton ring-mould.
- Always stir the batter very well before pouring another batch to prevent flour sinking to the bottom.
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