Food Special: Malaysian Laksa Recipe

I just featured Malaysia for our Travel Special for this week and I got curious as to what could be Malaysia's best known food or delicacy. So I fired up my AIM and started asking around. I finally found a friend of mine has been staying in Malaysia for the past 6 months and says that he thinks Seafood Laksa is the most popular dish here since he sees it in almost every corner he goes to and he seems to like it quite a bit. I also asked if he knows how to cook it and luckily enough he gave me a recipe he got from the nanny of the house he was staying in.

here is what he sent me:
Ingredients

*3 medium-hot fresh red chilies, seeded
*4-5 garlic cloves
*5ml/1 tsp mild paprika
*10ml/2 tsp shrimp paste
*25ml/1 1/22 tbsp chopped fresh root ginger
*250g/9oz small red shallots
*25g/1 oz fresh coriander (cilantro)
*45ml/3 tbsp groundnut (peanut) oil
*5ml/1 tsp fennel seeds, crushed
*2 fennel bulbs, cut into thin wedges
*600ml/2 1/2 cups fish stock
*450ml/scant 2 cups coconut milk
*juice of 1 -2 limes
*30-45ml/2-3 tbsp fish sauce
*450g/1lb firm white fish fillet, cut into chunks
*20 large raw prawns (shrimp), shelled and deveined small bunch of basil
*300g/11oz thin vermicelli rice noodles, cooked
*2 spring onions (scallions), sliced

Serves 4-5

Method:

1.Process the chilies, garlic, paprika, shrimp paste, ginger and two shallots to a paste in a food processor. Set aside the coriander leaves. Add the stems to the paste with 15ml/1 tbsp oil and process again until fairly smooth.
2.Cook the remaining shallots. the fennel seeds and fennel wedges in the remaining oil in a large pan. When lightly browned, add 45ml/3 tbsp of the paste and stir-fry for about 2 minutes.
3.Pour in the fish stock and simmer for 8-10 minutes. Add the coconut milk. the juice of 1 lime and 30ml/2 tbsp of the fish sauce. Bring to a simmer and adjust the flavoring.
4.Add the fish into chunks. Cook for 2-3 minutes, then add the prawns and cook until they turn pink Chop most of the basil and add to the pan with chopped coriander leaves.
5.Divide the noodles among 4-5 wide bowls. then ladle in the stew. Sprinkle with spring onions and whole basil leaves. Serve.

I have to say that cooking this dish takes a lot of patience and practice. I found it a bit difficult to do on my own until I found an alternative recipe from a youtube video which I think you might like as well.

Food Friday on Empty Streets: Pan Fried Fish with Tartar sauce

This is basic and can be used with any firm, white-fleshed fish, as well as shrimp, scallops and oysters. After trying many different types of coatings and methods, this is my preference. The resulting crust is always crispy and not too thick. In a pinch, you could use finely crushed low-salt saltines in place of the homemade breadcrumbs. I think that is a better choice than store-bought breadcrumbs which, in my experience, never yield a crispy crust and taste a little like cardboard.

SERVES 4 to 6

INGREDIENTS

* 2 pounds firm, white-fleshed fish fillets, such as flounder or catfish
* 1 cup all-purpose flour
* Salt and pepper to taste
* 2 eggs, beaten with 2 tablespoons water
* 1-1/2 cups homemade dried breadcrumbs
* Oil for frying, such as vegetable or canola
* Lemon wedges
* Tartar sauce (see recipe below)

Place flour on plate or wax paper. Season with salt and pepper; mix well. Place breadcrumbs on large plate or wax paper. Coat fish lightly with flour, shaking off excess. Dip into egg wash and let excess drip off. Coat thoroughly with breadcrumbs, again shaking off excess. Place on wire rack. Refrigerate for at least 30 minutes to help ensure that the coating will adhere to the fish when frying.

Meanwhile, heat large frying pan over medium-high heat. Add oil, about 1/2-inch thick, or thick enough to come about half-way up the sides of the fish. Heat oil until hot. Remove fish from refrigerator and fry, in batches as needed, until golden brown, about 3 minutes per side depending on thickness. Remove to a clean wire rack to drain. Season with additional salt, if desired. Serve with lemon wedges and tartar sauce.

TARTAR SAUCE

MAKES ABOUT 1 CUP

INGREDIENTS

* 1 cup mayonnaise
* 1/2 cup pickle relish, more or less if desired
* 1/2 teaspoon Worcestershire sauce
* 1 teaspoon lemon juice
* 1 teaspoon dried, minced onion

Mix all ingredients thoroughly. Taste and adjust as needed. Refrigerate; let come to room temperature before using. Serve with Fried Fish.

Here is a video of a different version of fried fish with tartar sauce for you to try: