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- LaZat Malaysian Home Cooking Classes
- During your stay in Malaysia either as a visitor, resident or expatriate, why not learn to cook some Malaysian traditional dishes by taking one or more classes at LaZat Malaysian Home Cooking Class so when you return home you can take back an authentic taste of Malaysia. The classes are hands on, held Tuesdays to Saturdays in the mornings and presented in English in an entertaining manner by Malaysian ladies who have lived overseas. The location is a contemporary Malaysian home in a suburb, approx 25 minutes from Kuala Lumpur city centre, complete with herb garden and with purpose made demonstration tables and individual cooking stations. There are 6 different menus to choose from and you will get to socialise and enjoy your creations with your fellow guests. You will be given detailed explanations of ingredients, cooking methods, how-to methods and meticulously compiled recipes handed down from generations which are often personal tales of gourmet explorations. Come to LaZat Malaysian Home Cooking Class...................... where cooking is fun.
Wednesday, August 19, 2009
Sunday, May 24, 2009
curry laksa
i cook curry laksa last nite for the family.... recipe given here is for 1 portion tho'.. it's my usual food development strategy... remember that not all ingredients can be mulitiplied....
good luck!
Curry laksa
Yellow noodle in spicy coconut gravy
Ingredients:
Ø 100 g yellow noodle
Ø 1 tablespoon oil
Ø 2 sprigs laksa leaves, thinly sliced
Ø 1 wild ginger bud , thinly sliced
Ø 300 ml water
Ø 100 ml coconut milk
Ø ¼ teaspoon sugar
Ø ½ teaspoon salt
Ø 40 g chicken breast, poached in water
and shredded
Ø 4 or 5 medium size prawns,
peeled, deveined and poached
Spice paste:
1 candle nut, roughly chopped
1 stalk lemongrass, sliced
½ cm galangal root
dash of turmeric root/powder
2 red chillies, deseeded and sliced
3 dried chillies, soak to soften
3 shallots, peeled and halved
¼ teaspoon belachan (shrimp paste)
Garnishes:
Ø cucumber, thinly sliced
Ø 1 egg, hard boiled and sliced
Ø 2 tablespoons bean sprouts, blanched
Ø red chillies, sliced
Ø spring onions, thinly sliced
Ø 2 or 3 calamansi lime, halved
Method:
v Grind spice paste in mortar or blender, adding little oil if necessary
v Heat oil in a saucepan over medium heat and gently stir fry the paste for 10 minutes, or until oil sips out. Add laksa leaves, ginger buds and water and bring to a boil
v Then add coconut milk and season with sugar and salt. Reduce heat and simmer very gently, uncovered, for about 4 minutes until oil separates from the milk
v Meanwhile, blanch the fresh noodles in boiling water for a few seconds to heat through.
v Scoop the noodles, chicken, prawns and bean sprouts into a noodle bowl and top the bowl with the remaining laksa leaves and ginger bud slices. Pour the coconut gravy over the noodles and garnish with cucumber, eggs, chillies and spring onions. Finally, squeeze in the calamansi lime into it
good luck!
Curry laksa
Yellow noodle in spicy coconut gravy
Ingredients:
Ø 100 g yellow noodle
Ø 1 tablespoon oil
Ø 2 sprigs laksa leaves, thinly sliced
Ø 1 wild ginger bud , thinly sliced
Ø 300 ml water
Ø 100 ml coconut milk
Ø ¼ teaspoon sugar
Ø ½ teaspoon salt
Ø 40 g chicken breast, poached in water
and shredded
Ø 4 or 5 medium size prawns,
peeled, deveined and poached
Spice paste:
1 candle nut, roughly chopped
1 stalk lemongrass, sliced
½ cm galangal root
dash of turmeric root/powder
2 red chillies, deseeded and sliced
3 dried chillies, soak to soften
3 shallots, peeled and halved
¼ teaspoon belachan (shrimp paste)
Garnishes:
Ø cucumber, thinly sliced
Ø 1 egg, hard boiled and sliced
Ø 2 tablespoons bean sprouts, blanched
Ø red chillies, sliced
Ø spring onions, thinly sliced
Ø 2 or 3 calamansi lime, halved
Method:
v Grind spice paste in mortar or blender, adding little oil if necessary
v Heat oil in a saucepan over medium heat and gently stir fry the paste for 10 minutes, or until oil sips out. Add laksa leaves, ginger buds and water and bring to a boil
v Then add coconut milk and season with sugar and salt. Reduce heat and simmer very gently, uncovered, for about 4 minutes until oil separates from the milk
v Meanwhile, blanch the fresh noodles in boiling water for a few seconds to heat through.
v Scoop the noodles, chicken, prawns and bean sprouts into a noodle bowl and top the bowl with the remaining laksa leaves and ginger bud slices. Pour the coconut gravy over the noodles and garnish with cucumber, eggs, chillies and spring onions. Finally, squeeze in the calamansi lime into it
Thursday, April 23, 2009
learning how to blog
I told myself today that i should learn how to operate a blog... my blog was first created by a friend, then i asked my son, dylan to help add some pictures and a few words, and that was like many many months ago... i have been too lazy to learn but i guess it's never too late......
i don't really know where to start, perhaps i should start with today's lazat's activities.... we had 6 lovely japanese ladies, no they didn't come in one group, two groups rather, 2 + 4!!
today's menu is D (thai) saadiah and sham had fantastic time teaching these attentive ladies how to make fish cake, tom yum goong, green curry chicken (green paste is made from scratch) and finally water chestnuts in coconut milk top with shaved ice.... lazat!!!!
everyone went home ... kenyang (as yuki said) and satisfied... it's a good feeling when you see your guests really enjoyed themselves learning and at the same time having fun....
it's almost 11ish, i'm sleepy, got to wake up early for another class tomorrow... Menu E, which is my favs, beef rendang!!
so i shall try again tomorrow, hopefully with some pictures as well... nite nite and sleep tight!!
i don't really know where to start, perhaps i should start with today's lazat's activities.... we had 6 lovely japanese ladies, no they didn't come in one group, two groups rather, 2 + 4!!
today's menu is D (thai) saadiah and sham had fantastic time teaching these attentive ladies how to make fish cake, tom yum goong, green curry chicken (green paste is made from scratch) and finally water chestnuts in coconut milk top with shaved ice.... lazat!!!!
everyone went home ... kenyang (as yuki said) and satisfied... it's a good feeling when you see your guests really enjoyed themselves learning and at the same time having fun....
it's almost 11ish, i'm sleepy, got to wake up early for another class tomorrow... Menu E, which is my favs, beef rendang!!
so i shall try again tomorrow, hopefully with some pictures as well... nite nite and sleep tight!!
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