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Tuesday, August 27, 2013

Spaghetti alla Laksa Pesto 叻沙意大利面


从小到大, 我最最最喜欢的食物就是槟城的沙了, 每次吃了都回味无穷。 所以每次去槟城我都不会错过, 而且除了在那边吃饱饱, 还要打包回家吃, 真的百吃不厌的。 因此当我看到这个食谱时, 我也抱着一定要尝试的心态, 因为觉得它跟传统的沙有几分的相似。



叻沙意大利面 
4人份

沙酱汁
  • 沙叶 3杯
  • 蒜头 5-8 瓣
  • 腰豆 切碎, 烤香
  • 盐 1tsp
  • 鱼露 1Tbsp
  • 橄榄油 1杯
  • 意大利面 4份
  • 吐拿鱼 1罐
  • 指天椒2个
  • 加沙叶 2-3个
  • 野姜花 1枝
  1. 把酱料的全部材料放入食物搅拌器搅打, 直到成为酱汁。
  2. 意大利面依据包装的指示煮熟。 
  3. 指天椒切碎, 然后把沙叶切条状, 然后野姜花切成细圆形, 备用。
  4. 意大利面煮好后, 取出, 加入酱汁 (每份大概加入2Tbsp), 吐拿鱼, 指天椒和切好的沙叶和野姜花。 拌匀。 如果太干的话可以加入2Tbsp之前煮意大利面的水。
Spaghetti alla Laksa Pesto
Source: Traveling Foodies

for Laksa Pesto
  • 3 cups Vietnamese coriander, aka daun kesum or better known as “laksa leaves”
  • 5-8 cloves garlic
  • 200g raw cashew nuts, coarsely chopped and roasted at around 120C to a light golden brown
  • 1 tsp salt
  • 1 tbsp fish sauce
  • 1 cup of extra virgin olive oil
for spaghetti and garnish
  • 4 servings of spaghetti or any long strand pasta variety of your choice
  • 8-12 fresh large prawns
  • 2 cili padi (bird’s eye chilli) or for less heat 1 large red chilli
  • 2-3 leaves of Vietnamese coriander aka laksa leaves, optional
  • 1 bunga kantan (torch ginger blossom), optional
  1. Place all the pesto ingredients into a food blender and blitz until a thick paste is formed.
  2. In a heavy saucepan or pot of boiling water, cook pasta with a pinch of salt according to the instructions and time duration stipulated on the packaging.
  3. While the pasta continues to cook, prepare the garnishes. Chop cili padi into small pinhead morsels and set aside. Remove the seeds first if less heat is desired. For an even less spicy version, regular red chilli can be used. If using, chiffonade laksa leaves into thin strips, cut bunga kantan into thin rings and set aside.
  4. Once the pasta is cooked until al dente, removing immediately with a pair of tongs into a mixing bowl. Add laksa pesto sauce (appro. 2 generous tablespoons per serving), cooked prawns, chilli padi and the prepared garnishes like chopped laksa leaves and bunga kantan. Toss well and if necessary, add 1 or 2 tbsp of the hot pasta cooking water to help emulsify the pesto paste for it to bind better with the pasta and other ingredients. Plate up and serve immediately.
步骤显得有点复杂, 而且需要准备的材料也不少, 但是一步一步来也没有太难。 我的面条有点干, 所以有加了少许意大利面的水。 跟我想像的口味有点不相同, 但是这个口味妹妹觉得还不错, 有沙的影子, 算是不错的新尝试吧!

7 comments:

  1. Replies
    1. 新的尝试, 觉得不错, 适合喜欢laksa的我。

      Delete
  2. Replies
    1. 对呀, 很少见, 胆粗粗的尝试, 味道没有让我失望。

      Delete
  3. 叻沙?我最爱~真的百吃不厌的!有同感。
    叻沙意大利面。。真的蛮新鲜的~

    ReplyDelete
    Replies
    1. 原来你也很喜欢噢, 找到同类了!我可以一整天都吃laksa的。

      Delete
  4. Min...想问问你前一个派的post...那个鲜奶油要打发吗?

    http://sze-min.blogspot.com/2013/08/bacon-mushroom-quiche.html

    ReplyDelete

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