Recipe of Any-night-of-the-week Feast of Seven Fishes IV - A Handkerchief's Dream To Be Laksa

Hello everyone, this is Jim, welcome to our recipe page. Today we will prepare a unique dish, a step-by-step guide to make every night of the week for the 4th Feast of the Seven Fishes, Laksa Scarf Dream. It's one of my favorites. For me, I'm going to make it a little special. It will smell sweet and look sweet.

When it comes to preparing healthy meals for our families, there is clearly a level gap. The good thing is that there are many healthy recipes, but the healthy nature of these recipes is also hidden. Foreigners cannot be prevented from such cases (except for allergies, they will not be ignored).

The same thing often happens when we consider for food canned soup or pasta and a box of cheese or something like that instead of trying to create an instant and easy but delicious creation. You will see many ideas in this guide, and hopefully these ideas will, at some point, not only allow you to finish the meal that many of us are looking at, but also try it again. completely alone.

There are several magazines and books full of recipes that encourage healthy eating and cooking habits. If you really want to cook, there's no shortage of recipes you can decide to try along the way. The good news is that you can include nutritious foods in your diet, even if you cook it for yourself.

Many things affect the taste quality of Laksa's Feast of the Seven Feasts IV - A Big Dream, from the type of ingredients, to the selection of fresh ingredients, to the skill of preparing and serving the dishes. Don't worry Feast of Seven Fishes IV - Handkerchief Dream If you want to make a delicious laksa at home, because if you know the trick, this dish can be used as an additional dessert.

To start this recipe, you first need to prepare some ingredients. Feast of Seven Fishes IV - Dream of the Lost Handkerchief There are 51 ingredients and 24 moves you can use. Here's how to prepare.

I have had this idea in mind for a long time. I was behind her. maybe I was skeptical about how this could be. Finally he decided to give it a try. I'm so glad you turned out well! I know Singaporeans or Malaysians may think differently. not everyone can embrace change, especially when it comes to traditional food like Laksa. Do you agree? I combine Laksa with Italian and Japanese elements. I used a Roux cheese sauce to mimic the ravioli filling. In words, the idea of ​​the scarf was inspired by the wonderful chef Gabriel Hamilton. The scarf is probably the most difficult part of this dish. My idea is to use traditional laksa rice noodles and place them on a large tea towel to cover the sauce. Yes, like ravioli. I added the finishing touch by sprinkling it with fermented shrimp paste. That's because Malaysian Laksa Penang serves their laksa with this secret black sauce. The closest you can substitute is oyster sauce or maybe hoisin sauce. This is how this dish was born. I know it's a long process with a long list of ingredients, but I'm still hoping to make this recipe upside down.

Necessary Ingredients and Spices Preparation of the Feast of the Seven Fishes IV - Shawl's Dream to be Laksa.

1. Shrimp.
2. Shrimp, 12 large
3. 1 teaspoon of baking soda,
4. Ice cubes, 1 cup pulp
5. 1 tablespoon of egg white
6. 1/2 tablespoon tapioca starch
7. 1 tablespoon sake,
8. 2 c/c Japan May,
9. All-purpose flour, additional sifting 2 + Tbsp
10. 2 teaspoons of potato/corn starch,
11. A pinch of sea salt
12. A little white pepper
13. slightly dried mushrooms,
14. Shichimi Togarashi Fruit,
15. 1 beaten egg
16. Japanese panko, dig in
17. Desiccated coconut, pitted
18. Laksa Spice Mix.
19. 4 pieces of dry pepper,
20. 1 1/2 tablespoons dried shrimp
21. 3 dry wheat,
22. 1/2 cup of water
23. 3 fragmented joy,
24. 1 crushed garlic clove,
25. 1/4 inch chopped galangal (blue ginger)
26. 1 lemon stalk, finely chopped (white part only),
27. 1 candle nut / Macadamia Nut,
28. 1/4 teaspoon coriander powder
29. 1/4 teaspoon turmeric powder
30. 1 fresh red pepper, sliced
31. Rapeseed / Peanut / Vegetable oil, Watering A
32. 1/2 tablespoon Belacan (fermented shrimp paste),
33. Laksa sauce.
34. Laksa leaves (Persicaria Odorata / Vietnamese Coriander), 12 or more leaves for garnish
35. 1 tablespoon all-purpose flour,
36. 1 tablespoon unsalted butter
37. 1/2 cup coconut milk
38. 1/2 tablespoon of coconut sugar
39. 1/8 cup fresh shredded mozzarella with low water
40. 1/4 cup crumbled fresh gruyere
41. 1.5 tablespoons of freshly grated Parmigiano Reggiano,
42. A pinch of sea salt
43. A little white pepper
44. Rice noodles.
45. 105 grams of rice flour,
46. 30 g tapioca starch,
47. A pinch of sea salt
48. 200 g at room temperature,
49. 75 g in boiling water,
50. Plate.
51. Pasta sauce with fermented black shrimp, sprinkled

Feast of Seven Fishes IV - Laksa Scarf Dream Interpretations

1. Prepare the shrimp. Cut the skin of the pumpkin and squeeze it. * Do not throw bullets. Use shrimp to make soup. Simply transfer the peels to a sauce bowl and fill with water. Let it boil. Let it boil for 5 to 8 minutes. Drain, remove the skins and reserve the liquid for later use.*
2. Transfer the shrimp to a large bowl. Cover the shrimp with baking soda. Add enough water to cover the shrimp. Add ice cubes.
3. Let it rest for at least 30 minutes. You can see the shrimp start to change color a bit. Drain the prawns well and clean them under running water. Toss the shrimp with the egg whites and tapioca starch in a small bowl. Stir until the shrimp are well coated.
4. Cover with cling film and leave to marinate in the fridge overnight. The next day, cut the prawns in half. Cut 1 in half and set aside. Finely chop the other half into paste or mousse. Better with a Chinese knife. Transfer all the shrimp to a bowl.
5. Add the puree, mayonnaise, flour, potato starch, salt, pepper and mushroom powder. Mix well to combine and transfer to a greased ice tray. This will ensure that the shrimp are kept in condition. Cover with plastic wrap and refrigerate for at least 2 hours.
6. Before frying the prawns, I like to fry a handful of laksa leaves. This can be used as a garnish to add more flavor to the ghee and crispy fried leaves. Prepare the digging station with a shallow bowl of flour. Adjust them with salt, pepper and shisha
7. Prepare a Dutch oven or deep fryer with at least 3 inches of oil over medium heat. * Insert the wooden stick into the oil. If bubbles start to appear, the oil is ready. If the bubbles boil quickly, the temperature is too high. *
8. Remove the shrimp from the freezer and slide the shrimp cubes into the flour mixture. Shake off excess flour. Dip the legs in the egg and finally in the panko mixture.
9. Gently place the shrimp cubes in the oil. Fry on both sides until golden brown. Remove from heat and transfer to a wire rack or pan lined with absorbent paper to drain excess oil. * Do not overcrowd the dutch oven or deep pan. Fry in batches.*
10. Prepare a sharp mixture of spices. Soak the dried peppers in a bowl of hot water for at least 30 minutes or until the peppers are soft. Cut it, pour out the seeds and add it to the blender. * If possible, wear gloves when planting, as some dried peppers are very hot.
11. In another bowl, soak the dried shrimp in 1/4 cup of water for at least 30 minutes. Add the shrimp and water to the food processor. In another bowl, add the dried skins and 1/4 cup of water. Cook the peanuts until fork tender.
12. Remove from heat and let cool. After it cools, we cut the head into small pieces by hand and put it in the blender. Add cloves, garlic, galangal, lemon, beeswax, ground coriander, turmeric and fresh red pepper to a blender. Mix until a fine paste is obtained.
13. Pour the vegetable oil into a pan over medium heat. After you have heated the oil, add the sponge cake. With a spatula, break the cookie into small pieces. Add chili mixture. * Do not wash the blender; instead, add 1/2 cup of this shrimp stock to a blender and puree all the nooks and crannies. Put it aside. *
14. Fry to mix well. Cook until the color darkens and most of the liquid has evaporated. Stir occasionally to avoid smoking. Remove from heat and set aside.
15. Prepare the laxative sauce. Make the leaves loose, mix the leaves cleanly. Cut the leaves into small pieces and set aside. In a saucepan over medium-low heat, add the butter. When the butter starts to melt, add the flour.
16. We stir them to mix well. When the blondie turns yellow, gradually add the coconut milk and shrimp stock to the blender, mixing at the same time. * Make sure there are no lumps * Gradually add the spice mixture while mixing. When the spice mixture is well absorbed, add the chopped laksa leaves and sugar.
17. Stir until the sugar dissolves. At the end add the cheese. Stir until everything is dissolved. Taste and season with more salt and pepper or sugar. Remove from heat and set aside.
18. Prepare rice noodles. Combine the rice flour, tapioca starch, and salt mixture in a large bowl. Add water gradually while continuing to stir. * The water should be boiling * You should have a smooth and lumpy dough. Let it rest for 30 minutes. Stir every 10 minutes.
19. There should not be too many or too few eggs. If there is too much batter, it will not cook properly and therefore will create a sticky consistency. If the dough is too small, it will easily come out of the mold. You may have to try several times before you succeed.
20. Heat the steamer. Grease a pan or non-stick baking dish with oil. Strain the batter through a fine sieve and place on a pan or plate.
21. Steam for 8-10 minutes. You should see large bubbles forming in the batter. Remove from heat and garnish with more oil. Open gently with a spatula.
22. Place them on a baking tray lined with baking paper. Place another piece of parchment paper on top of the dough. This helps ensure the noodles don't stick when you place them. Repeat the process for the rest of the egg.
23. meal. Arrange the liquid cheese sauce on plates. Place the rice noodles on top of the sauce. Top with 3 shrimp cubes. Garnish with some fried leaves. Pour over the shrimp paste sauce. Serve immediately.
24. For detailed recipe video: instagram.com/tv/CIZiKz_luRX/

As your experience and confidence grow, you'll also find yourself improvising more and more regularly and adapting recipes to suit your personal preferences. If you prefer more or fewer ingredients or want to create a recipe with more or less flavor, you can make simple changes to achieve this. You just have to be more discriminating to help others. And that's something you won't learn when it comes to basic cooking skills, but you'll never learn if you don't have those basic cooking skills.

That's how it will end with this particular food. Steps for the Last Feast of the Seven Fishes IV - The Handkerchief's Dream of Being Laksa. Thank you very much for your time. I'm sure you can make it at home. The following recipes will be interesting home-made dishes. Don't forget to bookmark this page in your browser and share it with your family, friends and colleagues. Thanks for reading. Keep cooking.