6 small dried red chilies, soaked in warm w, ater
1 stalk lemon grass, thick lower part, only
8 shallots or
1 medium red or brown onion
4 slice fresh galangal or
1 tsp ground dried galangal
4 candlenuts
1/2 tsp shrimp paste (blacan)
1/4 cup oil
1 tsp ground turmeric
2 tsp ground coriander
2 tbsp dried shrimp, soaked and pounded
2 can coconut milk (13 1/2 oz)
1 reserved chicken stock
1/2 lb chinese fish balls
1 tsp salt
Directions
Pound together chiles, lemon grass, shallots, galangal, candlenuts and
shrimp paste or grind in food processor or blender, adding 1 1/2
tablespoons oil. Stir in turmeric and coriander.
Heat remaining oil in large saucepan. Add ground ingredients and fry
gently, stirring frequently, 4-5 minutes. Add dried shrimp and fry 2
minutes. Remove thick coconut milk from top of unshaken can with
ladle. Combine remaining milks. There should be 3 cups thinner
coconut milk.
Add thin coconut milk and reserved shrimp stock to fried mixture and
bring to boil, stirring constantly. Add fish balls and simmer 5
minutes. Add thick coconut milk and salt and simmer until gravy
thickens.
Servings: 8 servings
Laksa Gravy Recipe brought to you by Recipe Ideas
Categories: Gravies
The History of Recipes
Experts have traced the existance of recipes far back into the distant past, certainly as far back into history as pharonic Egypt, and quite possibly further than that. In practice though, generally, these early cook books were just primitive pictorial recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to food historians are a few ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. During Roman times 25BC a roman called Apicius created a few documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into starters, entrees and afters, a style of dining still practiced today. This early Roman chef informs us how the Romans were skilled in the use of a good variety of aromatic flavors, including many that are still in use today such as thyme, mint and parsley. Closer to modern times, there were a couple of recipe books which were published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the curry that is popular today, but rather accounts of the types of meals prepared by the chefs of the rich people of that time. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices like coriander, parsley, and rosemary. These new culinary innovations was responsible for a surge in manuscripts on cooking, many of which still exist in private cookery archives. Like it or not, the introduction of television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Laksa Gravy recipe.
