Yellow Noodles #1 - 咖哩叻沙 Curry Laksa

好久都没吃咖哩叻沙了，买了包即煮酱料自己在家煮，即容易又方便，配料方面又可以选自己喜欢的。之前煮了两次咖哩叻沙，食谱写好了，照片也整理好，可是却不知为什么没上到帖子。最近的天气转凉了，常常下大雨，尤其是下午，要拍照真的有点难，还得上网查看每小时的天气预报，确定哪个时间没下雨才能动手拍照。


试了几个不同牌子的即煮酱料，暂时来说我还蛮喜欢现在用的这个牌子，味道蛮合我的口味。其实咖哩叻沙的种类蛮多，汤底和配料也很不同，比方说槟城一带的都会加入叁巴辣椒鱿鱼和猪红，中马区的呢则会加入滑鸡、鸡丝、咖哩鸡、叉烧、血蛤、茄子或长豆等的配料，各有各的特色。我准备的咖哩叻沙就是吉隆坡比较常见的版本，加了鸡肉，血蛤，长豆，豆芽，鸡蛋和豆腐卜。天气凉凉的来碗热腾腾的咖哩叻沙真的是很舒服，香浓的椰浆咖哩汤喝下去好暖胃！

咖哩叻沙 Curry Laksa

材料：
黄面 600克
鸡全腿 2个
水煮蛋 2粒
豆芽 100克
长豆 150g（切2寸长段，川烫至熟）
蛤 300克（取肉，食用前放入滚水烫至半熟）

咖哩叻沙汤底：
田师傅咖哩叻沙即煮酱料 1包（200克）
咖哩叶 3枝
香茅 3枝
清水 1500毫升
椰浆 300毫升
豆腐卜 12个（切半）

沾酱：
叁巴辣椒酱 适量
酸柑  适量

做法：
1. 以中火烧热锅，倒入咖哩叻沙即煮酱料，加入香茅和咖哩叶炒至香，然后加入清水，以大火煮至滚。加入椰浆和豆腐卜，以小火慢煮15分钟至豆腐卜变软。

2. 煮一锅滚水，分别将豆芽和黄面放入滚水里川烫各30秒或至熟，捞起沥干水份备用。在另个中锅里加入水，煮至滚，将鸡全腿放入烫至熟，捞起沥干水份，待稍微凉却后即可切成块。

3. 将烫熟的面放入碗里，排入适量的鸡肉、水煮蛋、豆芽、长豆和蛤，淋上咖哩叻沙汤，配与叁巴辣椒酱，乘热食用。


份量：4至5人




Curry Laksa

Ingredients:
600 g fresh yellow noodles
2 chicken thighs
2 hard boiled eggs, sliced
100 g bean sprouts
150 g long beans, cut into 2" length, blanched
300 g cockles, cleaned and shelled, scalded till half cooked before serving

Laksa soup:
1 packet of Tean's Gourmet Curry Laksa Paste
3 sprigs curry leaves
3 stalks lemon grass
1500 ml water
300 ml coconut milk
12 tofu puffs, cut into halves

Condiments:
Sambal chilli
Calamansi lime

Methods:
1. Heat the large stockpot over medium heat, add the curry laksa paste, curry leaves and lemongrass, fry until fragrant, stirring continuously. Then pout in the water and bring to a boil. Add coconut milk and tofu puffs, simmer for about 15 minutes till the tofu puffs are soften.

2. Bring a pot of water to boil, Blanch the bean sprouts for 30 seconds then follow by blanching the yellow noodles for 30 seconds. Drain and set aside. In another medium pot, add water and bring to a boil. Add chicken and cook until chicken is cooked through. Remove the chicken from pot, drain the excess water. Let the chicken slightly cool down, then cut into pieces.

3. To serve, place some noodles into a large bowl. Then top with some chicken meat, hard-boiled egg, bean sprouts, long beans and cockles. Ladle the laksa soup into the bowl and serve hot with Sambal chilli.

Servings: 4-5

This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.