- Joined
- Jan 11, 2002
- Posts
- 9,092
- Reaction score
- 11
- Location
- Adelaide
- AFL Club
- Port Adelaide
- Other Teams
- Port Adelaide - SANFL
I'll start this off with the Laksa recipe that got mentioned in another thread and I'm sure we'll have quite a few others adding their favourite dishes:-
I generally have a laksa for brekkie on Saturday mornings at the Parap markets.......with plenty of various temptations for the taste buds and some of the best fresh fruit in town.
Chicken Laksa (10 serves) from Rendezvous Cafe - Star Village Arcade Darwin (and Parap Markets up til this year)
If Darwin has a signature dish it has to be curry laksa. You can sip it under a startingly technicolour sunset at Thursday night's Mindil Beach markets or start the day with it at Saturday morning's Parap markets.
But the laksa by which all other laksas are judged is Annie Teoh's marvellous caurry laksa, redolent of coconut milk and alive with spice and flavour.
Process 1 large onion, 3 candlenuts, 2 trimmed stalks of lemon grass and a 5c, piece of peeled galangal in a food processor until smooth. (This is the paste that can be kept sealed in a jar in the fridge for 1-2 weeks).
Heat 4 tablespoons oil in a large heavy saucepan and cook 3 curry leaves and blended ingredients over medium to high heat until aromatic.
Add 3 heaped tablespoons curry powder (preferably Ayam brand) and cook for 30 seconds longer.
Add six 400g cans of coconut milk and 600ml of good homemade chicken stock and bring slowly to the boil.
Season to taste with sugar and salt.
Blanch 1kg fresh yellow noodles in a large suacepan of boiling water. Drain and reserve the water.
Soak 350g vermicelli (preferably Bee Hoon brand) in hot water until soft. Darwin and set aside.
***Blanch 3 green prawns, 2 fish balls and 3 pieces of scored squid hood per person.***
***remove skin and bones from 2/3 roast chickens and break up chicken meat into strips.***
Divide noodles and vermicilli among 10 serving bowls and top each with some bean sprouts and the seafood/chicken.
Ladle over sauce and garnish with green onions, chopped red chilli (add to taste), chopped coriander (optional) and a spoonful of sambal oelek.
If you leave the sauce for a while before dividing into individual dishes ensure you give it a good stir to ensure the flavours mix through..........
Looking forward to seeing others add their favourites........
I generally have a laksa for brekkie on Saturday mornings at the Parap markets.......with plenty of various temptations for the taste buds and some of the best fresh fruit in town.
Chicken Laksa (10 serves) from Rendezvous Cafe - Star Village Arcade Darwin (and Parap Markets up til this year)
If Darwin has a signature dish it has to be curry laksa. You can sip it under a startingly technicolour sunset at Thursday night's Mindil Beach markets or start the day with it at Saturday morning's Parap markets.
But the laksa by which all other laksas are judged is Annie Teoh's marvellous caurry laksa, redolent of coconut milk and alive with spice and flavour.
Process 1 large onion, 3 candlenuts, 2 trimmed stalks of lemon grass and a 5c, piece of peeled galangal in a food processor until smooth. (This is the paste that can be kept sealed in a jar in the fridge for 1-2 weeks).
Heat 4 tablespoons oil in a large heavy saucepan and cook 3 curry leaves and blended ingredients over medium to high heat until aromatic.
Add 3 heaped tablespoons curry powder (preferably Ayam brand) and cook for 30 seconds longer.
Add six 400g cans of coconut milk and 600ml of good homemade chicken stock and bring slowly to the boil.
Season to taste with sugar and salt.
Blanch 1kg fresh yellow noodles in a large suacepan of boiling water. Drain and reserve the water.
Soak 350g vermicelli (preferably Bee Hoon brand) in hot water until soft. Darwin and set aside.
***Blanch 3 green prawns, 2 fish balls and 3 pieces of scored squid hood per person.***
***remove skin and bones from 2/3 roast chickens and break up chicken meat into strips.***
Divide noodles and vermicilli among 10 serving bowls and top each with some bean sprouts and the seafood/chicken.
Ladle over sauce and garnish with green onions, chopped red chilli (add to taste), chopped coriander (optional) and a spoonful of sambal oelek.
If you leave the sauce for a while before dividing into individual dishes ensure you give it a good stir to ensure the flavours mix through..........
Looking forward to seeing others add their favourites........


