A Cambodian adaptation on a traditional Beef Curry Laksa, all of the classic South East Asian flavours are in the mix along with plenty of meat!
For the stock, place ribs in large saucepan and cover with enough water to cover bones. Add fresh chilli, pandanus leaf, cinnamon stick, garlic and kaffir lime leaves. Simmer gently for up to an hour and a half or until ribs are tender.
To make the laksa paste, in a food processor add coriander, fresh chilli, lemongrass, garlic, galangal, ginger, cardamom, shallots, palm sugar, Adrian’s spice mix, shrimp paste, fish sauce, chilli powder and olive oil and wizz until well combined.
Add a little oil to a frying pan over a medium heat, place 2 heaped tablespoons of the laksa paste and cook for 1 minute or until lovely and fragrant. Season with a little salt and pepper and pour over coconut milk and the stock. Reduce heat and simmer for 20 – 30 minutes.
Meanwhile place dried noodles in a large bowl and pour over enough water to cover them. Let sit for 15 - 20 minutes until noodles are cooked.
To serve, place noodles in the bottom of a laksa bowl, add ribs and pour laksa over. Top with bean shoots, dtang chai, boiled eggs, deep fried shallots, coriander and a dash of coconut cream.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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