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
It is quite feasible to prove the history of written cooking instructions way back into the far past, certainly as far back into recorded history as ancient Egypt, and possibly even further. Having said that, sadly, these ancient recipes were just basic pictorial recipes for food preparation.
Interestingly, the oldest recipe found, according to food historians are some stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius assembled a collection of scripts detailing recipes prepared by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also informs us how the cooks of Roman times were skilled in the use of a wide range of aromatic flavors, including a few you will know for example bay, fennel and asafoetida. During the next few hundred years, the upper-class families of Wesstern Europe competed to lay on the most exotic meals, and as a result cooks and their recipes could command a high salary. Even so, it wasn`t until the 1800s that formal cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes of the day. Like it or not, the introduction of TV brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Laksa Gravy recipe.
