How to make Beancurd Laksa - The popular Malaysian dish made with beancurd.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Hard Beancurd, Soft Beancurd

Cuisine : Malaysian

Course : Main Course Vegetarian

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Beancurd Laksa

The Malay peninsula has seen ships arriving from the Middle East, India, Europe, China and Indonesia over the centuries as a result of which this country became a melting pot of culture and cuisine that has managed to retain its own unique flavour to this day.
Malaysian food, in particular, is highly influenced by Thai, Chinese, Indonesian and Indian cuisine. These influences extend from the use of the wok to the combinations of spices used in many popular dishes. Their food s generally spicy though the dishes are not always chilli-hot. In Malaysian food  traditional Southeast Asian herbs and spices merge with Indian, Middle Eastern and Chinese spices in Malaysian food, leading to aromatic combinations of coriander and cumin seeds with lemongrass, kaffir lime leaves, cardamom, star anise and fenugreek.

You can also find more Main Course Vegetarian recipes like Paneer Pudina Kalimirch, Pineapple Curry, Sarson ka Saag with Gajar and Shalgam, Tindli Palak Saag.

Beancurd Laksa Recipe Card

Beancurd Laksa
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Beancurd Laksa Recipe

  • Hard Beancurd 200 grams

  • Soft Beancurd 200 grams

  • Shallots 10-12

  • Garlic 5-6 cloves

  • Ginger chopped 1 tablespoon

  • Lemon grass chopped 2 tablespoons

  • Roasted peanuts 2 1/2 tablespoons

  • Fresh red chillies chopped 1/2 teaspoon

  • Oil 1 tablespoon

  • Spring onion greens chopped 2

  • Curry powder 1 1/2 tablespoons

  • Coconut milk 1/2 cup

  • Lemon 1

  • Lemon juice 2 tablespoons

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon

  • Noodles boiled 1 cup

  • Cucumber unpeeled and sliced 1 medium

  • Spring onion bulb sliced 1

  • Fresh mint leaves a few

Method

Step 1

Grind shallots, garlic cloves, ginger, lemongrass, peanuts and red chillies with little water to a paste. Heat oil in non stick pan. Add chopped spring onion bulbs and sauté for 1 minute.

Step 2

Cut hard and soft tofu into 1 inch cubes and add along with ground paste and 1 cup water. Mix well.Add curry powder and mix well. Cook for 2 minutes.

Step 3

Add coconut milk and mix. Cut lemon into slices and add 2 slices along with lemon juice, salt and coriander leaves. Mix well and cook till it comes to boil.

Step 4

Roll noodles around a fork and place in a large serving bowl. Pour laksa on top. Halve cucumber slices and add along with spring onion greens, sliced spring onion bulb and mint leaves. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.