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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Fri Nov 30, 2007 6:52 am Post subject: Home made Laksa Paste(rec n pic) |
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Laksa Paste
Ingredients for 300g paste:
10 pcs dried red chillies
5 pcs chilli padi
10 shallots
4 cloves of garlic
100g dried shrimps
20g belachan (fermented prawn paste)
2 cm piece galangal
2 stalks lemon grass
50ml corn oil for frying
Method
1. Blend all ingredients except lemon grass.
2. Fry paste and lemon grass in a wok over medium heat for 10 to 15 minutes until fragrant.
3. Allow to cool completely.
Extra Tip by Gina
If you can get fresh laksa leaves with the stalks, pluck out the leaves for toppings, and reserve the stalks to be fried with the paste.
The laksa leaves stalks does impart the flavour into the paste making it very fragrant even though you may store in the freezer for a longer period.
As always, all my chilli pastes are not just use for one purpose. In the most recent seafood cooking class, it was use to stir fry fresh mussels.
 _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Last edited by Gina on Sat May 21, 2016 10:01 am; edited 1 time in total |
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idealist54 lurker
Joined: 28 Jun 2005 Posts: 11 Location: Australia
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Posted: Sun Dec 30, 2007 1:43 pm Post subject: |
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Hi Gina,
I finally tried to make the paste today. Not making laksa to eat yet because it is 39 deg today and too hot to eat laksa. Going to cook fried rice with the paste for dinner tonight.
Is it possible to substitute shallots with red onions? I read somewhere that it is possible but not sure if anyone has tried that. Reason is that shallots are ridiculously expensive here @ A$15/kg and 18 shallots cost me A$7.60! *faint*
The other problem that I ran into was that the galangal was so hard even after I chopped it into pieces, it still got stuck in my chopper blade. I may have to use the powdered form until I can buy a more powerful processor. :( |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Sun Dec 30, 2007 4:01 pm Post subject: |
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yes..you can subs shallots for red onions. But not brown onions. Because brown onions are less acidic, sweeter naturally. _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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Reirei Kitchen Hand

Joined: 27 Jul 2007 Posts: 250 Location: Singapore
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Posted: Mon Dec 31, 2007 12:47 pm Post subject: |
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I too lazy to make and will sneeze when i fry chillies.. can buy or not??  |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Mon Dec 31, 2007 12:50 pm Post subject: |
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Rei
of course can. PM me if you are interested.  _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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fishandrice lurker

Joined: 06 Nov 2007 Posts: 71
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Posted: Wed Jan 23, 2008 11:40 am Post subject: |
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I'll have to try this out soon! |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Wed Jan 23, 2008 9:46 pm Post subject: |
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amrita
I got a jar for you..actually its for all who are helping KC with CFC!  _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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lilfeets lurker
Joined: 24 Apr 2008 Posts: 10 Location: Singapore
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Posted: Sat Apr 26, 2008 12:25 am Post subject: laksa paste - can buy? |
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hi Gina
can i buy laksa paste form you please?  |
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maya2715 lurker
Joined: 05 Oct 2007 Posts: 52 Location: Singapore
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Posted: Wed Jul 30, 2008 4:13 pm Post subject: |
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A silly question.
Red chillies refer to dried or fresh?
 _________________ "I DREAM OF GETTING A KITCHENAID" |
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Alannia moderator

Joined: 08 Jul 2005 Posts: 728 Location: Petaling Jaya, Malaysia
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Posted: Wed Jul 30, 2008 5:06 pm Post subject: |
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Red chillies should be fresh. Usually Gina will write as dried chilli if it's dried. _________________ Correction may mould but encouragement will motivate |
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maya2715 lurker
Joined: 05 Oct 2007 Posts: 52 Location: Singapore
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Posted: Wed Jul 30, 2008 5:59 pm Post subject: |
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okie thanks  _________________ "I DREAM OF GETTING A KITCHENAID" |
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jfanpa lurker
Joined: 24 Jun 2008 Posts: 18 Location: PA, USA
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Posted: Thu Jul 31, 2008 3:56 am Post subject: |
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Hi Gina, is this paste good for laksa lemak or the assam laksa? I bought some laksa leaf plant from a vietnamese lady here and it is flourishing. I would like to give this a try. |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Thu Jul 31, 2008 7:34 am Post subject: |
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its laksa.
assam laksa does not need laksa leaves. it uses Mint leaves. _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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jfanpa lurker
Joined: 24 Jun 2008 Posts: 18 Location: PA, USA
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Posted: Thu Jul 31, 2008 9:34 pm Post subject: |
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Sorry Gina I'm a bit slow here. I took some pictures here can you tell me if I have the name right for them.
Is this assam leaf? It sure smells like assam laksa to me... or maybe I just miss it too much that anything and everything out of the ordinary smells like assam laksa
I think... I'm pretty sure this is mint leaf. Locals make meadow tea w this, in the south it's called sweet tea.
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Fri Aug 01, 2008 7:45 am Post subject: |
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hi..
the first 2 pictures is laksa leaf..not assam leaf.
here, the moment you mentioned assam anything, people assumes it is SOUR.
the 3rd picture..well, never see it here in Singapore. _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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jfanpa lurker
Joined: 24 Jun 2008 Posts: 18 Location: PA, USA
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Posted: Sat Aug 02, 2008 10:49 pm Post subject: |
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Thanks Gina for the confirmation. Laksa leaf was what I meant to say. I love assam laksa - actually assam anything!!
Don't you use laksa leaf and assam pi to make assam laksa? I really would like to try and make some of the hot and sour gravy w the fish, topped w mint, pineapple, onions, and hae koh. It's quite an acquired taste, I know. But will your rempah work for this type of soup? Any suggestion? A bit lost here.
Thanks.
June |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Sat Aug 02, 2008 11:08 pm Post subject: |
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june
my laksa paste is for the nonya laksa type..the type that milk is needed, either coconut milk or evaporated milk.
I don't have the assam laksa recipe. Coz no one at home likes it. its too sour they say. I am the only one who will eat.
 _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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Alannia moderator

Joined: 08 Jul 2005 Posts: 728 Location: Petaling Jaya, Malaysia
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Posted: Mon Aug 04, 2008 12:33 pm Post subject: |
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I don't have an exact recipe but this is how I do it.
I will boil some ikan kembung (spanish mackerel). Flake it. Grind loads of shallots. Saute shallots and chilli boh (chilli paste). Add 'fish water' (+ more), laksa leaves, asam keping, fish and some rock sugar. Boil until the flavours come together. _________________ Correction may mould but encouragement will motivate |
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jfanpa lurker
Joined: 24 Jun 2008 Posts: 18 Location: PA, USA
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Posted: Tue Aug 05, 2008 11:54 pm Post subject: |
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Thanks Alannia for your suggestions. I just might try it sometime.
Thanks Gina for your confirmation. I will try your laksa paste recipe as well coz I have some red fresh chilli from my garden as well. |
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blahthing lurker
Joined: 01 Jan 2010 Posts: 1
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Posted: Sat Jan 02, 2010 11:21 pm Post subject: |
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I know this is an old thread but it is the only laksa paste recipe I can find. Can anyone confirm if this is normal Laksa or Sarawak Laksa?
Thank you!  |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Sun Jan 03, 2010 8:48 am Post subject: |
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its not sarawak laksa. Its 'normal' laksa. Not even Penang laksa.  _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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notoveryet lurker
Joined: 16 Nov 2005 Posts: 5 Location: Dover, Singapore
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Posted: Thu Feb 25, 2010 12:20 am Post subject: |
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Gina,
Can I ask how to store the laksa paste for future use and how long can we keep it?
Cos my bf always scold me say the paste might not be able to keep, ie not fresh, and might cause my tummy upset again...
But I have been eyeing to try your laska paste for the longest time...hehe
I am just afraid I dont know how to fry it nicely.... |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Thu Feb 25, 2010 8:39 am Post subject: |
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to store longer, I keep it in the freezer. Usually I packed into 200g per bag(ziplock sealed). Then label the date it was cooked.
Just remove from freezer to defroze, and use as per recipe.
So far, those who use to buy from me have kept the paste in the freezer for longer than 2 years. These are folks who lived abroad and come back to SG to visit their families.  _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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blursotong lurker
Joined: 16 Mar 2007 Posts: 3
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Posted: Wed Dec 01, 2010 5:30 pm Post subject: |
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Gina, so this is like the katong lakasa?
Idealist54, where did you find the galangal in Oz? |
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Alannia moderator

Joined: 08 Jul 2005 Posts: 728 Location: Petaling Jaya, Malaysia
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Posted: Fri Dec 03, 2010 10:42 am Post subject: |
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Maybe in the Asian shops. Btw, which part of Australia are you at? Maybe I can check with my sister for you. _________________ Correction may mould but encouragement will motivate |
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