叻沙。參參 | Homemade Laksa
Laksa is a spicy noodle consisting of prawns, bean sprouts, and tofu. My favourite version which is from Singapore, it has a strong coconut milk soup base, with authentic Sambal sauce, then sprinkle with a dash of Laksa leaves. Local people loves to have the noodles half & half (half egg noodles mixed with rice noodles) and called it "Trump Trump".叻沙主要有蝦、芽菜及豆卜的咖喱濃湯麵。 我最喜愛星加玻的版本，充滿椰奶的香氣，拌上惹味的參巴醬及叻沙葉。 當地人喜歡的食法是蛋麵及米線各半，稱為 "參參"
Ingredients
- 6 pcs 海蝦 Shrimp
- 20 pcs 豆腐卜 Deep-Fried Bean Curd
- 1 bowl 芽菜 Bean Sprout
- 2 portions 蛋麵 Egg Noodles
- 1 portion 米線 Rice Noodles
- 1 pack 叻沙醬 Laksa Sauce Pack
- 600 ml 水 Water
Instructions
- 豆卜切半，用熱水川燙去油，備用。 Cut bean curd into half. Blanche with hot water.
- 芽菜用熱水稍為川燙，浸凍水，備用。 Blanche bean sprout with hot water, then soak in cold water
- 將蝦頭分開，剪去觸鬚及蝦腳，再剖開頭頂取出沙囊。 Cut the shrimp head out, remove the antennae & legs, then cut the head and get the stomach out.
- 蝦身剝殼，備用。 Remove the shell of shrimp body
- 煮開水，將蛋麵煮至八成熟，浸冰水，備用。 Boil water, cook the egg noodles until al-dente.
- 煮開 600ml 開水，先加入椰子粉，以慢火煮開。 Boil 600ml water, add coconut cream powder, cook at slow heat.
- 加入叻沙醬拌勻及煮開 Add Laksa sauce and bring to heat
- 放入蝦頭及米線，煮約 10 分鐘 Add the shrimp heads and rice noodles, cook for 10 mins.
- 加入豆腐卜煮至入味 Add fried bean curd
- 放入蛋麵煮 1-2兩鐘 Add egg noodles and cook for another 2 mins.
- 最後加入蝦，熄火 Add Shrimp before turn off the heat
- 碗中放入芽菜，將麵及材料置於碗中，再注入叻沙湯 Put bean sprout into the bowl, then the remaining ingredients and pour the hot soup.
- 進食前，加入參巴醬及叻沙葉，趁熱享用。 Add a dollop of Sambal sauce & sprinkle with Laksa leaves before serving.
Video
Notes
Yves Tips:
*沒有叻沙葉，可用芫萎或薄薄葉取締。
Parsley or Mint leaf for Laksa leaf substitution. *在歐洲買亞洲食材不容易，大多數就地取材。
Use any local produce if you are not in Asia. *煮有椰奶的湯底，謹記不能用大火，否則滾起後會有油脂分離，影響賣相及口感。
The trick of boiling coconut milk is always cooking at the low heat, over-boiled at high heat will cause grease separation, can affect the taste and presentation.
Parsley or Mint leaf for Laksa leaf substitution. *在歐洲買亞洲食材不容易，大多數就地取材。
Use any local produce if you are not in Asia. *煮有椰奶的湯底，謹記不能用大火，否則滾起後會有油脂分離，影響賣相及口感。
The trick of boiling coconut milk is always cooking at the low heat, over-boiled at high heat will cause grease separation, can affect the taste and presentation.