I have not cooked laksa for a very long time and wanted to make it on Monday. The image of laksa remained in my mind and I felt that if I didn't make it sooner, I'll probably have nightmares about it. ;PNow, the question is which version should I cook - the usual 'lemak' or healthy one???
The difference lies in the gravy.
LEMAK is COCONUT MILK!
HEALTHY is UNSWEETENED SOYA BEAN MILK!
I went with the first choice. :) :)
For the health-conscious, plain soya bean milk makes a good substitute for coconut milk in cooking.
I used soya milk when I did a cooking demo on healthy laksa a long time ago. It was good!
What I used:
A
250g onions
2 cloves garlic
1 thumb-sized turmeric
4 to 5 slices galangal
6 dried chillies, soaked to soften
1 teaspoon belachan
5 candlenuts
1 6cm-lemongrass stalk, sliced
30g dried prawns, soaked and drained
2 teaspoons coriander powder
2 packets coconut milk (Kara) or 500ml unsweetened soya bean milk
400ml water or prawn stock, more or less depending on choice of gravy consistency
oil
salt to taste
laksa leaves, finely chopped
Assorted yong tau foo
What I did:
1. Grind ingredients A.
2. Heat some oil and saute A till fragrant.
3. Add stock, coconut milk and yong tau foo. Stir to mix.
4. Bring to a boil, add salt to taste.
5. Serve garnished with laksa leaves.
The gravy is not too spicy. You may add more chillies.
I love spicy food, and this is real healthy laksa yong tau foo, which you cannot find outside.
ReplyDeleteI love the lemak version too. I always eat laksa ytf last time in school with thick bee hoon. Yours look so yummy :)
ReplyDeleteMmm...look so yum..yumm.. I always like to order Laksa Yong Tau Foo with noodle when I'm at the hawker centre.
ReplyDeleteoh I love laksa yong tau foo too, yours look so yummy that I wil definately finish all the gravy :P
ReplyDeleteBesides soy milk you can use evaporated milk too :) But I guess coconut milk still taste the best!!
ReplyDeleteWow...this looks really delicious! It's my favourite. I wish I can easily get yong tao foo here.
ReplyDelete