(It’s Veg. Penang Laksa)
Preparation time: 20 minutes
Cooking Time: 30 minutes
Serves: 4
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
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
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