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: Squid Paella

Paella is one of my favorite dishes to make and nothing beats a good tasty squid paella. The recipe that I am going to feature here today may take approximately 1 hour to make and has some degree of difficulty to do. But the cool thing about Paella is that you can always experiment with its ingredients and make something amazing still in the end :)

Here is the recipe:
Ingredients

* 24 oz cleaned squid
* Salt and pepper to taste
* 1/4 cup (2 fl. oz) of olive oil
* 3 cloves minced garlic
* 1 large yellow onion, chopped
* 3 1/4 cups (26 fl. oz) fish broth
* 1 green bell pepper, chopped
* 1 1/4 cups (10 oz) rice
* 1 medium tomato, chopped
* 1/4 cup (2 fl. oz) dry sherry
* 1/4 teaspoon saffron
* 1/4 teaspoon dried oregano
* 1/4 teaspoon ground cumin
* 1/8 teaspoon dried hot red pepper flakes
* Lemon wedges, to garnish

Preparation

Cut the bodies of the squid into rings, quarter the tentacles, season with salt and pepper, and set aside.

Heat the olive oil in a paella pan over medium heat and sauté the onion and garlic and green bell pepper for about 3 minutes. Add the tomato and sauté for a further 3 minutes.

Pour the rice into the paella pan and cook for about 5 minutes, stirring constantly. Add the sherry and continue to stirr until the sherry evaporates.

Add the squid, broth, and the rest of the seasonings and cook for 25 minutes, or until the rice is tender and the broth has been absorbed. Garnish with lemon wedges and serve.

Here is a video on a variation of the Paella recipe for you to try and enjoy:

Hope you liked this recipe - remember to cook with your heart :) xoxo

Food Friday on Empty Streets: Oysters Rockefeller

Today I am featuring a recipe that is sure to spice up any couple's night. Oysters have long been said to increase a person's libido and add a bit of spice into the mix and the result could be quite explosive. :)

Here are the things you need:

Ingredients:

18 large raw oysters.
2 cups of spinach, cooked and well drained.
¼ cup of onion, chopped.
1 tablespoon of chopped parsley, chopped.
¼ teaspoon of celery salt.
¼ teaspoon of salt.
3 dashes of hot sauce.
¼ cup of soft breadcrumbs.
3 tablespoons of butter.
Lemon slices.

Cooking Procedure:

Open the oysters, remove from their shells and drain. Reserve halves of shell.

Fill 6 individual heat-proof dishes with rock salt (or use one large pan).

Place 3 reserved shells in each dish and put an oyster in each shell.

Place the spinach, onion and parsley through food grinder using fine blade, or whirl in your blender for 60 seconds.

Add celery salt, salt, hot sauce and breadcrumbs.

Cook in the butter for 5 minutes.

Spoon about 1 tablespoon of spinach mixture over each oyster.

Bake at 400°F (205°C) for 10 minutes or until well heated and sauce is bubbly.

Serve with lemon slices.

Here is a video variation of this libido enhancing recipe :)

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: