singapore laksa ( laksa singapore )

Inonesian

bahan – bahan :

4 potong paha bawah ayam

2 lembar daun bawang cincang kasar

50 gr udang ebi kering

minyak sayur secukupnya

1 lembar daun salam

1 batang sereh di keprek

400 gr santan kaleng

6 siung bawang merah

5 siung bawang putih

4 biji kemiri di sangrai

1 cm kunyit fresh kupas atau 1 sdm kunyit bubuk

1 sdt ketumbar

garam secukupnya

125 gr bihun di rendam air panas dan tiriskan

daun ketumbar sesuai selera

1/2 buah paprika merah iris tipis

toge yang di seduh air panas secukupnya

bawang merah goreng secukupnya

cabe rawit hijau potong sesuai selera

jeruk lemon iris tipis

cara membuat :

rebus air dan masukan cincangan daun bawang dan garam secukupnya untuk dan ayam untuk di jadikan kaldu , biarkan hinnga ayam matang , sementara haluskan bawang merah, bawang putih, kemiri, ketumbar , kunyit, garam , dan sangraian ebi tadi dan panaskan wajan dan tumis bumbu halus dengan daun salam dan sereh hingga harum , masukan ke dalam air kaldu dan aduk rata . siapkan minyak panas untuk menggoreng ayam hingga kecoklatan . dan suir suir ayam sisihkan.

masukan santan ke dalam air kaldu , aduk rata sambil di cicipi . biarkan hingga mendidih

sementara siapkan mangkuk dan mulai proses penyajian :

bihun , toge dan suiran ayam kemudian , irisan paprika dan irisan lemon , sira dengan kuah dan diatasnya taburi bawang goreng dan daun ketumbar berikut dengan cabe jika suka . selamat makan

English

Ingredients:

4 pieces of chicken thigh

2 spring onions roughly chopped

50 g dried baby shrimp ( dry fried till it crispy )

vegetable oil

1 bay leaf

1 stalk lemon grass crushed

400 g of tin coconut milk

6 cloves shallots

5 cloves garlic

4 candlenuts

1 cm fresh turmeric, peeled, or 1 tablespoon turmeric powder

1 teaspoon ground coriander

salt to taste

125 g rice noodles in soaked in boiled water and drain

coriander leaves

1/2 red pepper thinly sliced

beansprout and pour enough hot water and drain

fried shalots

shopped green chilies

slices of lemon

how to make:

boil the water and put all chopped spring onions and bit salt and then put chicken and leave it till the chicken are cooked and you make a good stock , meanwhile pound the shallots, garlics, turmeric,salt, groud coriander and candlenuts plus the baby shrimps and then heat the oil and saute the pounded spices in few minutes and add the lemon grass and bay leaves. leave it for a minute and then put the saute ingredients in to the stock water and stir well.

take the chicken out and sfry the chicken till it brown and you may slice the meat or chopped the meat roughly . set a side

meanwhile add the coconut milk into the stock and seasoning with salt, sugar and pepper and then leave it boil and turn the heat down or off

prepare the bowl and start to put some beansprout, rice noodles, and the chicken , red pepper, slice of lemon and sprinkled the dried shallots and green chillies on top. serve it hot

Check out this video on YouTube:

One response

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s