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Before you jump to Malaysian Nyonya Curry Laksa At Home recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every single “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is literally very true. But at times the last thing you would like to do is make a whole dinner for yourself and your family. Sometimes almost all you want is to go to the drive through and get home as quickly as possible. Why shouldn’t you be able to do this from time to time and not have a bunch of guilt about slipping up on your diet regime? This can be done because plenty of the popular fast food spots are trying to make their menus better now. Here is how to eat healthfully when you visit the drive through.
Go for the side dishes. It wasn’t that long ago that all you could get in a fast food cafe was French Fries. Today almost all of the most popular fast food franchises have enhanced their offerings. Now you can get a range of salads. Chili is definitely a different option. You might get baked potatoes. You could get fruit. There are countless possibilities that you can choose that do not force you to ingest foods that have been deep fried. When deciding on your dinner from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. This can help you keep your calorie count low and lessen your fat intake.
Logic says that one of the best ways to stay healthy is to sidestep the drive through and never eat fast food. While, for the most part, this is a good strategy, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. At times the thing you need most is just to have someone else do the cooking. If you ultimately choose healthy items, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to malaysian nyonya curry laksa at home recipe. You can have malaysian nyonya curry laksa at home using 32 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to prepare Malaysian Nyonya Curry Laksa At Home:
- Take A Curry Laksa Noodles and the extras
- Get Yellow noodles + Vermicelli Noodle
- You need 3 Chicken thighs - cut and then boil with 2 crushed garlic - Chicken Broth reserved
- Prepare 1 packet fishballs
- Prepare 8 sprigs vietnamese mints/vietnamese corriander
- You need B Curry Laksa Paste (blended)
- Get 2 tsp tumeric powder
- Use 1/2 big yellow onion (roughly chopped)
- You need 1/2 big red onion (roughly chopped)
- Prepare 4 shallots
- Provide 4 garlic
- Get 5 stalks chopped lemon grass (use only white part)
- Provide 3 Cup - cut, seeded & soaked Dried Chillies (less if you like it less spicy)
- Get 3 inches galangal (roughly chopped - use extra ginger if no galangal)
- Take 1 inch ginger (roughly chopped)
- Provide 1 tsp shrimp paste/belacan/terasi
- Get 7 candlenuts or macadamia
- Take C Curry Laksa Broth
- Take Chicken broth from A
- You need 4 tbsp Meat Curry (use BABAS) - mix with water to make paste
- Prepare 1 big can of coconut cream
- Prepare 1 big can of light coconut milk
- Provide To taste - Chicken stock granules/powder
- Get To taste - salt
- Provide Note: i used ONLY coconut cream for this recipe (2 tins) - Pure Coconut Cream (Ayam Brand)
- Use D The Accompaniments
- Get Bean sprouts
- Provide Hard boil eggs
- Get Fish cakes
- Get Julienned cucumber
- Take Sambal Paste **
- Use Lemon/lime - wedged (optional)
Instructions to make Malaysian Nyonya Curry Laksa At Home:
- A - Soaked noodle in boiling water for few seconds and drain. Use both vermicelli and yellow noodles or use only one. Boil chicken thighs with garlic and enough water to cover the flesh. Once boil, take out the chicken from the broth. Keep this chicken broth for later. Put aside. Blanch fish cakes. Keep aside.
- B. CURRY LAKSA PASTE - Blend all ingredients in B with 1/4 C of water (or just enough water) to make laksa paste. Keep aside. Prepare chicken broth from A by removing garlic used to boil the chicken. Keep aside.
- C. CURRY LAKSA BROTH - combine and mix meat curry powder with enough water to get a thick curry paste.
- D. THE ACCOMPANIMENTS - prep all the accompaniments.
- COOKING THE LAKSA - Heat the wok. Add 7 tbsp of oil. Add ingredient B (laksa paste) Sauté until fragrant for few minutes. Next, Add meat curry paste, stir again until oil is separated from the paste.
- Add chicken stock. Note/tip: if, at all, you have prawn heads, use them to make laksa broth by boiling them. 1 bowl of prawn head + 1 bowl of water. Once boiled, blend the whole thing, then strain to get enough broth. Use this in place of chicken stock or use both. Prawn head stock is optional but it surely the secret ingredient that most restaurants use to have a very rich taste of their broth and soups. I sometimes use both stocks to make my laksa broth. Leave this broth to simmer.
- Next, Add cut chicken, simmer to cook the chicken. Pour thin or light coconut milk. Bring to boil. Add vietnamese mint/vietnamese corriander/laksa leaves. Add fish balls. Leave to boil over medium heat.
- Note: Sambal Paste is served with laksa but its totally optional as some find it a bit spicy. It’s prepared by blending until fine 2 cups of soaked and softened dried chillies, few fresh chilies, 1 shallots, 1 medium brown onion, 2 thumb size of shrimp paste or belacan, pinch of salt and 1/2 tsp of sugar. Next, it is then fried in enough oil until fragrant and almost dried. The sambal is done. Serve a teaspon or a tablespoon with a bowl of curry laksa noodle.
- Season broth with chicken stock granules/powder. Taste and add salt if necessary. Now add coconut cream. Stir and simmer before switching off the heat. Once coconut cream is added, simmering only take a very short time. Once broth starts to near boil, turn the heat off immediately.
- Assemble everything in a big soup bowl in this order- noodles, curry laksa soup/broth, then add in D. Anyway, dont forget to Slice the fish cake. Serve with slice of lime/lemon and CURRY LAKSA SAMBAL (NOTE: the one pictured in the spoon)
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