Laksa in Houston?
Glenn Austerfield
a place in Houston that sells a good bowl of laksa?
What about a grocery store that sells the laksa base to make it
yourself?
Thanks,
Glenn
gle...@yahoo.com
Sally Tyler
Glenn Austerfield <gle...@yahoo.com> wrote in message
news:b42f0493.02020...@posting.google.com...
As long as we're on Singapore... how 'bout Singapore Chilli Crab? I have a
good recipe from Singapore... but would like for someone else to cook it for
me.
Jack Tyler
market...@ix.netcom.com
Frank Matthews
out west last fall. If you cannot find them the lady who does sate for
the Indonesian Consulate on Saturday had them there so she probably
knows the group. Sorry for the very indirect reference but maybe it
will help. If that doesn't work send me an e-mail and I'll try my
neighbor. His wife is from Malaysia and perhaps she can help.
Frank Matthews
kerr
is the Univ Houston Singapore student organization. Perhaps they can help.
Kerr.
"Frank Matthews" <MATT...@MATH.CL.UH.EDU> wrote in message
news:3C608758...@MATH.CL.UH.EDU...
Jack Tyler
> out west last fall. If you cannot find them the lady who does sate for
> the Indonesian Consulate on Saturday had them there so she probably
> knows the group. Sorry for the very indirect reference but maybe it
> will help. If that doesn't work send me an e-mail and I'll try my
> neighbor. His wife is from Malaysia and perhaps she can help.
>
> Frank Matthews
We went to that festival this year (saw Jay there). It was small. yet fun.
I wish I'd quizzed them more.
Jack Tyler
market...@ix.netcom.com
Jay P Francis
Ingredients:
750g fresh rice Vermicelli (laksa noodles), scalded & drained
1 or 2 boxes (250ml) coconut milk
100 ml oil
1 tbsp coriander powder or fish curry powder
35 g dried prawns, softened and ground
300 g medium-sized prawns
2 fish cakes, sliced
5 sprigs mint leaves (daun kesom), stalks removed
150 g bean sprouts, scalded briefly and drained
1/2 cucumber, skinned, seeded and cut into strips
8 red chillies, ground
1/2 tsp salt
sugar, to taste (optional)
Grind into paste the following:
1 whole garlic
2 or 3 medium onions
1 tsp shrimp paste (belacan)
1/2 thumb-sized tumeric (kunyit)
3 slices galangal (lengkuas)
3 candlenuts (buah keras)
10 dried red chillies, soaked in water to soften
1 stalk lemon grass (serai)
Directions:
Heat oil in a large pot. Fry spice paste till oil separates. Add coriander
powder, followed by dried prawns. Stir-fry for a few minutes and transfer spice
paste to a pot.
Add coconut milk and 2 cups of water. Bring to a boil.
Simmer for a few more minutes before adding prawns, mint leaves and simmer till
red oil surfaces. Season to taste with salt and sugar.
To serve:
Place a handful of rice vermicelli in a bowl. Add a little bean sprouts. Pour
the laksa gravy and garnish with cucumber, fish cake slices and ground chilli.
If you like, also add halved lime.
Glenn Austerfield
something fairly easy (of course, the easiest would be a restaurant)
In Australia and New Zealand you can get the premixed spices and just
add coconut milk and whatever else you want to add. It's not the
best, but it is pretty good, and easy to make. I was hoping for
something like that. I guess I will have to go down Gessner and check
out the various asian grocery stores.
Since being back in Texas, I have come to realize that Thai and
Vietnamese food/restaurants are everywhere, but Malaysian/Indonesian
is very hard to find.
Glenn
jaypf...@aol.com (Jay P Francis) wrote in message news:<20020207213345...@mb-cj.aol.com>...
> Laksa
>
> Ingredients:
>
> and so on...
Jay P Francis
going north. I can't remember if I saw laksa on their menu but it might be
worth a try!
If I get over there for lunch next week, I'll check out the menu and also pass
on the exact address.
Jay
Che'Gu Maru
to order it yesterday, but instead opted for other dishes.
Jack Tyler
"Che'Gu Maru" <chgu...@hal-pc.org> wrote in message
news:3C668981...@hal-pc.org...
> It is on the menu of the Malaysian restaurant on Wilcrest. I was tempted
> to order it yesterday, but instead opted for other dishes.
I'd sure like to know if they have Singapore Chilli Crab.
Jack Tyler
market...@ix.netcom.com
Glenn Austerfield
> to order it yesterday, but instead opted for other dishes.
>
I went there yesterday for lunch, and the only laksa they have on the
menu is Laksa Assam, which I tried. It was actually quite good, but I
was actually in the mood for Laksa Lemak. I have a suspicious feeling
that the curry chicken noodle soup may actually be Laksa lemak, but I
didn't think to ask while I was there.
Glenn
Che'Gu Maru
it. You got covered with a cloak a'la the barbershop, ordered platers of chili
crab and buckets and beer and quite literally tore into it.
Sally Tyler
> That wasn't on the menu, but I fondly recall restaurants which specialized
in
> it. You got covered with a cloak a'la the barbershop, ordered platers of
chili
> crab and buckets and beer and quite literally tore into it.
I'm trying to put off making it.... I'm even considering adding some blue
crabs to the mix just to see if we have a winner in using our local seafood.
Either way, I can't believe, with all of our culinary diversity, that
there's not a restaurant in this town that makes it.
Jack Tyler
market...@ix.netcom.com
Dave
30 years.
Dave
"This year will go down in history. For the first time, a civilized nation has full gun registration. Our streets will be safer, our police more efficient, and the world will follow our lead into the future!"
- Adolph Hitler, 1935
Jack Tyler
> Blue crabs make great chili crab. We have been doing it that way for
> 30 years.
>
> Dave
Dave:
I have a cookbook from Singapore Airlines with a recipe for "Singapore
Chilli Crab". Thanks, I would assume that you are correct... and, in
my opinion, our gulf Blue Crabs have as much, or more flavor than the
stone crabs that I've seen in it before.
Jack Tyler