Gary's Seafood Laksa Curry

We have a glorious summer for couple weeks already in Cork. Because of the very hot weather, mostly I only eat some simple food like salad or bread.  Then I watched Masterchef Australia (oh yeah, I am a devoted fan for this program) with this recipe on their Masterclass, it just hit me... all the memories that I have when I was in Indonesia, sunny days... spicy tasty food. So I just give a try this recipe.

The main ingredient is seafood, but you can just use chicken or beef if you like.

Gary Mehigan cook this recipe in a beautiful way to make sure everything is cooked perfectly, but hey... I am a Mom with a baby and toddler, did not have much time to spend in kitchen, so I made a lot of shortcut to cook this food. 

Ingredients

Laksa paste

• 5cm galangal, peeled, chopped
• 1 stalklemongrass, tougher outer stems removed, white part only, chopped
• 6 bird eye chillies, roughly chopped
• 4 shallots, sliced
• 3 clovesgarlic, chopped
• 1 heaped tsp toasted ground coriander seeds
• 5 cm piece fresh turmeric
• 1 teaspoon vegetable oil

Gravy

• 1/3 cup (80ml)vegetable oil
• 4heads and shells of prawns
• 1 tbsp belachan
• 800mlcoconut cream
• 2 Tbspalm sugar
• 800 mlchicken stock (I use 1 chicken stock pot with 800ml water)
• 1 Lime
• 5 Tbsp Fish sauce
• 1 tbsp dried curry leaves

Seafood

• 500gr mixed seafood or prawn (frozen or fresh, anything that i have on the fridge/freezer)

Garnish

• Fried shallot
• Coriander sprigs
• Bean sprouts
• Sliced fresh chillies
• Lime

Method

1. For the laksa paste, process all the ingredients with hand blender, set a side.
2. For the gravy, heat oil in a wide, deep frying pan over medium heat. Add prawn heads and shells and cook for 1 minute or until they have turned red. Add belachan and break down with the back of a spoon.  
3. Add laksa paste and cook for about 1 minute or until fragrant, then add coconut cream. Continue to cook over low heat for about 5 minutes, then add palm sugar, curry leaves and stock. Bring to the boil, then reduce heat to a simmer (add the chicken now if you use chicken instead) and cook for 30 minutes to allow flavours to infuse. Add the lime juice and fish sauce. Remove shellfish heads and shells, and discard if desired. 
4. Add the mixed seafood, cook until just cooked (about 5 minutes). 
5. To serve, garnish laksa with garlic, shallot, coriander sprigs, bean sprouts, lime and chillies if using. Serve with roti bread, noodles or rice.

Modified from: Masterchef Australia

Copyright © 2013 Ovie Ober_Marbun

Ramsay's Pannacotta with Pomegranate Glaze

I watched  Gordon Ramsay's program on telly (channel 4?) last christmas, since then i really want to make it because pannacotta is so simple and easy to make. But at that time I was heavy pregnant and too lazy to cook.

So last sunday I get the recipe from here, maybe you can find it on one of Ramsay's book. 

I love the flavor of this dessert, the bitter taste of the chocolate, the freshness of pomegranate and the smoothness of pannacotta are a perfect match for today's sunny spring.

Ingredients:
2 medium sheets leaf gelatine
250ml double cream
50g caster sugar
50ml milk
15ml dark rum, or to taste

Pomegranate glaze:
20g caster sugar
275ml pomegranate juice

Chocolate shavings:
Block of good-quality dark chocolate, for grating

1. Soak the gelatine in a shallow dish of cold water for a few minutes. Meanwhile, put the cream, sugar, milk and rum into a saucepan and slowly bring to a simmer. Heat gently for 30 seconds, then remove the pan from the heat. Taste for flavour, adding a little more rum if you wish.

2. Squeeze the gelatine leaves to remove excess water, then add them to the cream mixture and stir until fully dissolved. Tip the mixture into a jug.

3. Now pour into four individual glass dishes, leaving enough room for the glaze. Leave to cool, then place the glasses in the fridge to set for at least two hours, or overnight if preparing ahead.

4. To make the pomegranate glaze, heat a dry frying pan.Tip the sugar into the hot pan followed by the pomegranate juice. Bring to the boil and allow to bubble for 10–15 minutes, until thickened to a sticky, syrupy glaze. Pour into a small jug and leave to cool completely.

5. Pop the chocolate in the freezer for 10–15 minutes before serving. Pour the cooled pomegranate glaze on top of the chilled pannacottas. Take the chocolate from the freezer and draw a small straight-edged knife along the flat side of the bar to make curled shavings. Top each pannacotta with chocolate shavings to serve.

Copyright © 2013 Ovie Ober_Marbun