sweet potato laksa

[Guest guest]

this laksa could be vegetarian if you can find or make your own thai curry paste

and omit the shrimp paste (blachan)

 

 

* Exported from MasterCook *

 

Sweet Potato Laksa

 

Recipe By :Paul Gayler, Lanesborough Hotel, Hyde Park, London

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons peanut or vegetable oil

2 4-ounce pressed bean curd blocks (tofu) -- 1/2-inch cubes

1 onion -- finely chopped

2 garlic cloves -- crushed

12 ounces orange-fleshed sweet potatoes -- peeled; 1/2-inch cubes

1/3 cup ground macadamia nuts

1 teaspoon ground cumin

1 teaspoon ground coriander

2 small red chiles -- seeded, thinly sliced

1/2 teaspoon shrimp paste (blachan) - omit -- if vegetarian

1 1/2 tablespoons curry paste

(yellow or red Thai curry paste; vegetarian version)

1 1/4 cups vegetable stock

2 1/2 cups coconut milk

1 tablespoon brown sugar

1 lime -- finely grated zest

9 ounces flat rice noodles

7 ounces bean sprouts -- (7 to 9)

4 scallions -- shredded

1 tablespoon chopped cilantro

1 tablespoon chopped fresh mint

Salt and freshly ground black pepper

 

1. Heat 1 tablespoon of the oil in a large pan, add the bean curd, and fry until

golden and crisp. Remove from the pan and set aside.

 

2. Heat the remaining oil in the pot, add the onion and garlic, and cook over

medium heat until softened. Add the sweet potatoes and toss with the onion and

garlic. Stir in the ground macadamia nuts, cumin, coriander, half the chile, and

the blachan, and cook for 2 minutes. Add the curry paste and cook for 5 minutes

to release the fragrance. Stir in the stock and bring to a boil, then add the

coconut milk, sugar, and lime zest, reduce the heat to a simmer, and cook for 10

minutes.

 

3. Cook the rice noodles in boiling water for 5 minutes and then drain. Place

them in 4 deep soup bowls and top with the fried bean curd. Stir the bean

sprouts into the soup, season, to taste, and pour the soup over the noodles.

Sprinkle the scallions, cilantro, mint, and remaining chile on top, and serve.

 

Description:

" [PHOTO A PASSION FOR POTATOES page 157] "

Source:

" Passion for Potatoes by Paul Gayler (Lyons 2001) "

S(Archive):

" Hanneman (kitpath) 2002-11-22 "

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Per Serving (excluding unknown items): 659 Calories; 41g Fat (53.8% calories

from fat); 10g Protein; 69g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol;

485mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2

Fruit; 8 Fat; 0 Other Carbohydrates.

 

NOTES : A really satisfying noodle soup from Indonesia and Malaysia. There are

many recipes for Laksa, using chicken, fish, or shrimp, but this one is ideal

for vegetarians. The list of ingredients may look long but it is simple to

prepare.

 

Nutr. Assoc. : 4267 5290 0 0 5212 842 0 0 0 0 0 0 0 0 0 0 26633 96 0 0 0 0