Posts Tagged ‘asian’

Crayfish Laksa

January 23, 2009

I haven’t done a proper cooking post in aaaaaages, and I have been looking for something awesome to make since the exitement of Christmas is over. My neighbour surprised me today with a whole crayfish, fresh off the boat today and she even cooked it for me. How exciting! I haven’t had cray in years. I rang my dad & told him and he said we can have a nice cray salad tonight for dinner. But I couldn’t help but thinking that was a bit boring for this literally-once-a-year opportunity. So I did a bit of internet surfing & found a few recipes for seafood laksa, and I thought what if I just use the cray meat, and added some more veggies to make the soup more substantial? What a great idea 🙂

cray

So I took a trip to the supermarket to pick up my supplies. I decided to use a bottled laksa paste because I was so unprepared and runing out of time. I picked up some snow peas, baby corn, a bottle each of ginger & garlic purees, fresh coriander, bean shoots, a stick of lemon grass and some fresh hokkien noodles and I was all set. On a side note, can I just say how much better supermarkets are then they used to be?? Several years ago you would have never found lemongrass, baby bok choi, rhubarb, sugersnap peas, black tomatoes or shiitake mushrooms. For a town that doesn’t really have farmer’s markets or greengrocer’s, this is so encouraging to me! I never really looked that hard at all the veggies before but I did today, and I was getting ideas on how I can use them all. But, I better just concentrate on the laksa for now.

coriander

You will need:

1 large crayfish, shelled and pulled into chunks (or any seafood of your choice)

1 jar laksa paste (or make your own if you have time)

Vegetables of choice (bean shoots are traditional I believe, so I used those, and carrots, snowpeas & baby corn)

Fresh coriander, roughly chopped

1 Fresh red chili if desired, finely chopped

1 stick of lemongrass, cut into rings

1 onion, sliced

1 teaspoon each of crushed ginger & garlic

270mL coconut milk

270mL coconut cream

Hokkien noodles

Method:

I just made up my method for this recipe, so I apologize if it’s not all that traditional! In a medium pot, heat a little oil & fry the onions until tender. Add the laksa paste, and fry until fragrant. Add coconut milk & coconut cream, adding some water if it’s too thick. Bring to boil. Add the cray meat & vegetebles (but not the bean shoots), garlic, ginger & lemongrass, & salt & pepper to taste. Simmer until vegetables are tender. Meanwhile, prepare the hokkien according to the manufacturer’s directions. I always thought you just cooked the noodles with the soup but apparently not. When the soup is ready, strain the noodles & place in the soup bowls first. Add a handful of the bean shoots, and ladle the soup over them, with some of the cray & veggies. Sprinkle a generous serving of the coriander, breathe in the fragrance and enjoy the meal 🙂

cray-dish1

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Sesame Bok Choi

November 12, 2008

You would have seen from yesterday’s post that my bok choi plants were starting to get rather large. Well I thought I better pick some & eat it today, because it grows back pretty fast.

bok-choi-leaves

I decided to fry it rather then steaming it this time, just for something different. I looked in the cupboard & spotted my sesame oil & raw sesame seeds, and a lightbulb went off in my head. Ah hah! What a perfect flavour combination.

You will need:

A bunch of bok choi

Few tablespoons of sesame oil

Raw sesame seeds

Method:

Use a wok, or a large frying pan (I couldn’t be bothered getting my wok out today). Gas is ideal, as you need the wok really hot.

Wash your bok choi thoroughly, as sand in your dish really don’t go down well (talking from past experience!). Roughly chop the stem from the leaf, and chop the stems into halves or thirds to make them easier to handle. You can chop the leaves into ribbons if you like but I left mine as is.

Over high heat, heat up the dry wok or pan. Pour in about a tablespoon of the raw sesame seeds, and toss until they toast to a nice golden colour. Add the oil & let that heat up. Add the bok choi stems only, and toss to cover in oil. Fry rapidly until the stems are tender & the outsides brown very slightly. Add the leaves, and toss until they wilt. Bok choi has a very high water content & this may make the oil spit so be careful.

bok-choi-sesame

That’s it! Scoop out into a bowl & enjoy. I couldn’t find my chop sticks, but I do have some somwhere.

This could be used as a base for a stirfry or noodle dish. Add some soy sauce & flat rice noodles, thinly sliced beef or tofu and you’ll have a really substantial meal.