(By the way, I enjoyed the session enough that I’m currently open to offers to do more of these workshops, so if you represent a company or organisation interested in this high priestess of Malaysian cuisine coming to your venue to run a class, hit me up before I change my mind or my schedule gets clogged up).

I made some tweaks to the recipe to accommodate a combination of my own flavour preferences and what ingredients I had on hand.

Here’s the second half of a recent Twitch Live Asian Kitchen broadcast during which I made this dish >>

And here’s the original live broadcast from the Grand Hyatt KL (it’s a couple of years old), starting from the laksa portion (ie. about 10:48s in) –

Here’s the recipe I used in the workshop and also in my Twitch stream, to the best of my memory (allow for a large dose of “agak-agak” ie. guesstimating) –

Curry Laksa

INGREDIENTS:

3 brown onions, peeled
12 cloves garlic, peeled
6 large red chillies
40g mild chilli powder
100g minced lemongrass
60g dried shrimp
3 bunga kantan (ginger flower bud, optional)
150g fish curry powder

4 stalks curry leaves
2 cups oil

2L water or stock
1L coconut cream
1 Tbsp sugar
4 Tbsps chicken powder
200g tofu puffs
Noodles
Vegetables
Seafood or meat etc.

METHOD:

1. Combine ingredients to fish curry powder in a blender, blend till smooth.
2. Add oil and curry leaves, and fry until the onion caramelises, the paste is aromatic and the oil separates.
3. Transfer half the paste into a stock pot, add water/stock, coconut cream, sugar, chicken powder and tofu puffs.
4. Simmer for about 10 minutes, adjust seasoning and remove from heat.
5. Separately bring water to boil in a saucepan, and use it to blanch or cook noodles, vegetables and any seafood or meat you’re using.
6. Arrange in a bowl and top with the curry laksa soup before serving.
7. Serve with an optional side of sambal belacan tumis (fried shrimp paste sambal).

Sambal Belacan Tumis

INGREDIENTS:

1 ½ cups chillies, cut into chunks
6 bird’s eye chillies (optional)
1 ½ onions
2 Tbsp belacan powder (or equivalent if using Thai shrimp paste or Malaysian/Indonesian shrimp paste blocks)
1 ½ tsp sugar
2 Tbsp soya sauce or fish sauce
½ Tbsp chicken powder (optional)
½ cup oil

METHOD:

1. Blend chillies and onions to desired consistency.
2. Heat oil in frying pan. Add chilli/onion puree and all other ingredients and cook until oil separates and onion is aromatic – approximately 15-20 minutes.
3. Allow to cool, then store in glass jar. Sambal will keep in fridge for 6 weeks or in freezer for 6 months.

The post How to Make Curry Laksa (aka Curry Mee) – Cooking Class Recipe first appeared on Jackie M..

INGREDIENTS:

(A)

600g minced beef

200g minced chicken

4 Tbsp minced garlic

1 Tbsp minced lemongrass

2 tsps sugar

1 tsp pepper

1 Tbsp fish sauce

1 tsp chicken powder

———————

12 lemongrass stems

2 Tbsps oil

———————

6 Vietnamese baguettes

3 tsps chilli sauce

3 tsps hoisin sauce

METHOD:

1. Combine (A) and mix well.
2. Divide into 12 portions. Mould into sausage shapes wrapped around lemongrass stems.
3. Brush with oil, then grill on medium heat for 6 minutes.
4. Remove from lemongrass stems and place 2 pieces on baguette.
5. Drizzle with hoisin and chilli sauce, and serve.

The Ziggy barbeque used in this series was sent to me courtesy of Ziegler and Brown. For more information about this and others in the range, visit www.ZieglerAndBrown.com.au 

For your chance to win one of two Ziggy Barbeques, Follow me on Twitch at Twitch.tv/JackieMFood – I’ll be drawing the winners at random once I hit 2000 Followers. The only other requirement is that the winner will need to nominate an Australian address for delivery, or be able to pick up the prize from an Australian outlet of Barbeques Galore.

The post How to Cook Vietnamese Beef and Lemongrass Skewers (Nem Lui Xa) – Asian BBQ Series first appeared on Jackie M..