Рецепт лаксы раскрыт: Высшая вкусовая сенсация!

Laksa, a fragrant and spicy noodle soup with seafood, is a dish that has captured the hearts and taste buds of people around the world. Laksa, pronounced "lahk-sah," is believed to have originated in Southeast Asia, specifically Malaysia, Singapore, and Indonesia. The exact origin of this dish is a matter of debate, as each country has its own version and claims about the dish. Ingredients for 2 servings: 1 tbsp vegetable oil 200 ml coconut milk https://reddragon-spb.ru/aktsiya-rasp... 2 tbsp fish sauce, plus more to taste https://reddragon-spb.ru/sousy-pasty/... 1 tbsp sugar 100 g dry rice vermicelli noodles https://reddragon-spb.ru/novinki/vetn... Soybean sprouts Broth from shrimp: 50-100 g shrimp shells 1.5 tbsp. 1 tablespoon vegetable oil 2 liters of water 1 bone-in chicken thigh 10-15 clams vongole https://reddragon-spb.ru/ryba-morepro... 8-10 peeled tiger prawns https://reddragon-spb.ru/ryba-morepro... Laksa paste: 4 dried red chilies (soaked) https://reddragon-spb.ru/svezhie-ovos... 1 tablespoon chopped fresh galangal https://reddragon-spb.ru/svezhie-ovos... 1 stalk of lemongrass https://reddragon-spb.ru/svezhie-ovos... 2 shallots (1 medium red onion) 3 cloves of garlic 3 macadamia nuts 1/2 tsp coriander seeds https://reddragon-spb.ru/vasabi-pripr... 1/2 tsp turmeric https://reddragon-spb.ru/vasabi-pripr... 1 tsp shrimp paste https://reddragon-spb.ru/sousy-pasty/... 1-2 tablespoons of water used to soak the chili peppers Ready-made Laksa Paste: https://reddragon-spb.ru/sousy-pasty/... Sambal Sauce: https://reddragon-spb.ru/sousy-pasty/... Enjoy! Follow us on our social media: "Lapshichka" - Marat Bashirov's Telegram channel https://t.me/lapsichka VK: https://vk.com/all_for_sushi RuTube: https://rutube.ru/channel/25029262/ Odnoklassniki: https://ok.ru/group/61060696506508 Telegram: https://t.me/reddragon_saintpetersburg Zen: https://zen.yandex.ru/id/62399deb4266... #indonesiancuisine #laksa 00:00 - Introduction 02:48 - Broth 03:50 - Pasta 08:09 - Making Laksa 09:38 - Serving 10:25 - Conclusion 10:49 - Tasting;)