Laksa
I made laksa last night... Highly recommended by my sweetie pie. :)
ok I know I cheated cos I'm using the kit... Anyhow, doesn't matter right?
As long as I can have a decent laksa meal...
Did not have the time to buy cockles... thus replaced it with the mushroom.
amazingly, it went well with my laksa....
Sweetie pie told me mee siam also quite nice...
so that will be my next try as I'm a mee siam lover...
now pictures speak a thousand words...
Let take a look at my first laksa cooking experience...
Tau Suan
Well, be draggin time and again to post this up...
too engross in watching my current fav taiwanese drama - 命中注定我愛你 online... thus, i'm excused right? :p
here comes my receipe...
got it online too from someone's blog but i can't remember who thou...
hehehhe... Mummy, dear and my family commented that it taste good... so quite good for my first attempt... :p
Receipe:Serves about 4:
- 500g split mung beans
- 200g rock sugar , White normal cane sugar also can... (i use 100g for 500g of mung beans)
- 2L water
- 2 pandan leaves, knotted
- 4 tablespoons corn/potato starch mixed with 5 tablespoon water (i dun think i put some much of that)
- Chinese fritters, sliced
1. Soak the beans in water for 30 minutes.
2. Drain and steam on high heat for 20 minutes. (steam it with pandan leave, taste better)
3. Meanwhile, cook sugar syrup by bringing to boil the water in a pot or a sauce pan with the pandan leaves thrown in. Once water is boiling, add the rock sugar and stir till sugar has fully melted.
4. After the beans have cooked, gently fluff them using a fork. Add in the beans into the sugar syrup. Cook for 1-2 minutes.
5. Mix the starch well with cold water. Gradually stir in the starch into the sugar syrup and bean mixture to thicken the syrup. Take care to add starch solution in small amounts at a time and stir well to prevent lumpiness.
(tip from chef koi: use one hand pour in spoonful by spoonful, and the other to stir) 6. Cook until the syrup has thickened (another 1 or 2 minutes) and has a translucent look.
7. Serve hot with sliced Chinese fritters.
Here comes the pictures:
