CURRY LAKSA - My Classic vs 15-min Cheat Version! |
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- čas přidán 25. 08. 2024
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
I always love the way you say ..."Let all the flavours make friends in there. . ."
By the way, I was born and raised in Malaysia. (I now live in the United States) This is exactly how I remember my Mum used to make this. She would ask me to go dig the galangal from our back yard and cut at least 4 stalks of lemongrass from the lemongrass bush right next to it. Nothing can compare to the taste when you make it from scratch., Actually, my Mum used to even grate pieces of coconut meat, and extract the juice by hand for the coconut cream part. Thank you for this recipe, Marion.
Wow! Yes my mum used to make coconut milk from scratch too when I was little! I have to admit that she buys the cans now though 😆 Wonderful memories though!
That's awesome everything you described is what I see Mark Wein's mother in law doing in his videos 😊she scrapes the coconut with this little scraping tool too!
Made the cheats version for my French chef husband who loves Laksa - his only critique was ‘it lacks the creaminess of a traditional laksa’ this was my first go! Thanks Marion - Aussie fan from your MasterChef days 💕
This cheat version is *perfect* for a tasty, winter, weekday dinner. I can't wait to try it!
Thank god for the Thai Red curry paste as we live in Canada it is difficult to fine all the ingredients. Perfect hot soup for the cold day. Love you recipe. God bless you Marion 🙏
Really enjoying the cheats version of the classic complex dishes. All doable. As well as enjoying how the real thing is done.
I made your cheat Laska version and it was sooooooo goood 🤤 I’ll definitely try the traditional one soon. Can’t go wrong with your recipes and I have tried so many. Thanks Marion ❤️🙏
Awww thank you! I hope you love the classic one too!
I’ve been making your cheat version every other week and it has always been so satisfying 😋
This soup also goes well with udon noodles. It reminds me a little of the Vietnamese banh canh.
Thank you Marion 💜
I am so hooked on her videos!!! I just joined the all access club and I cannot wait for my goodies to come in!!! She has really encouraged me to step out of my comfort zone in the kitchen and try new things!
It's just so delicious 🤤 I am into Thai/Malay food recently I will really try it soon❤️❤️❤️
the shot of the oils being released in the air when you smashed the lemongrass had me like 😍
Love this style of video! I As someone new to asian cooking, I like that you show the key steps of the dish and how you move from cheat to classic, and somewhere in between!
My first time eating curry was after I made your panang curry and it really opened up my eyes to curries! Can’t wait to try this one too! Much love from Pennsylvania ❤️
Cool! Love hearing that Amanda! I hope you love this one too!
The 15-min cheat version for me, especially when I'm short on time! LOVE how easy that is, but still so delicious!
Okay I made half cheat version of your curry laksa (using chicken bouillon) and I must say I’m impressed! It was my first time making it and I absolutely loved it! Made this tonight for dinner as my husband is a fan of Curry Laksa ❤ Many thanks!
Ps: Also, for anyone who doesn’t have macadamia nuts in hand like me, I used couple of cashew nuts (The nuts helps thicken the curry). And it worked just as great! 😊
I've made the cheat version multiple times, it's so good I feel like I don't need to bother with the other one. Thanks Marion!
You’re welcome Richard!
Oo i am loving this video style! I've done some of your recipes before where i have combined elements of the classic and cheat versions so having them in the same video is fab! More of the same please! 😁
Awesome! It’s a new format I’m trying out Jenny, so it’s great to have you’re feedback 😊
Its a winner! A ramen one would work well too. I think you definitely nailed it with the editing and video length too. The back and forth between the two is really helpful if, like me, you have a mix of ingredients from both styles 😊
All your recipes look so good. I'll be honest i haven't cooked any of them 😂 just enjoy watching you cook 😁😁 planning to make the khao soi recipe soon though
Was just binge watching in your Christmas Recipes and it was almost done and this new video popped up and I got excited. Love from Texas. 🇺🇸
Thanks for watching! I’ll be doing another Christmas series this year!
I’ll be waiting for those exciting, delicious and mouthwatering recipes of yours!
love Curry laksa, and made the cheat version last night! we loved it! great easy recipe for us at the moment ( have a 2 month old boy, so not much time to cook), Thank you!
It was my search for a laksa recipe that led me to your channel started my families Marion obsession! 💜
Thanks Marion! I've done it ( the cheat version) countless times and they ( my fam and friends) loved it. I cook it at least once a month. Many thanks!
As an Asian, i was told not to eat (suck) too much on the shrimp/heads. That’s where all the cholesterols are. 😬 But they say it’s dang good. 👌🏻 This recipe is an exception! 😁
Been craving Laksa Lemak! 😩 Will def make this! 😋🤗
Just love watching you cooking so nice. You cook with a lots of love. Would like to try to cook some of your dishes. 🙏🏾🙏🏾🙏🏾
It makes me chuckle when the classic/cheat split screen pops up
Tons of ingredients and spices /open the jar
Cook stock for hours/ pop open can
Prep meat and such / pull out of freezer and throw in
Amen for the cheat version! ☺️
How I wish I can cook laksa for I love it but can't do it here in Italy
I’ve always want to cook this. Thanks for sharing
Wow I never expected to see laksa on Marion's channel
Absolutely love Laksa, never tried making it myself tho
Woah I just made the cheat version and it was amazing! I can only imagine how good the classic version might be 🤤
Laksa is one of my all time faves.. Always hit the spot... I do your cheat version... I'll try the classic soon... So comforting.. Yum!
Very timely now that it's wet season in the Philippines 🇵🇭 ☔😍
Malaysian from penang，our version is sour spicy😄，different taste
Marion, could you teach us how to make fish balls?
Great suggestion Suzanne 👍
Your videos are amazing! Production is excellent and you’re so enjoyable to watch.
Love prawn heads!!
Marion! I think by adding shrimp paste in the cheat version, it will taste super similar to the classic version🤤
The only way that I can have this delicious is doing the cheat version because in Brazil is so dificult to have all the ingridients!
I love recipes that are both quick and delicious! I need to try this!
Oh wow they both look so awesome and delicious.
Thank u for another delicious recipe Marion😋😍
Can u pls. show us next time your version of hibachi😋
One of all time favourite soups. Along with Vietnamese Pho. You have given me a recipe for both. Thank you. 🌷
Looks so tasty!! 😍😍😍
Omg .. I tried it out ... And turned out yummmmmm ... The curry was out of the world ... Simple cooking but awesome turnout 😘
Defo gonna try this one. Looks like it’s gonna be the cheat version🙊
I love the editing for this!
That broth 😍😍drooling
I love this video format!!!
Very HANDY! Gotta try this on my channel!
Hi Marion congrats for the 1M:) God bless
Fabulous show !
looks delicious!
I made the cheat Laksa today, It was sooo good! Thank you : )
Beautiful thank you
I'm also interested in the cheat variation. Tho since chicken thigh boneless in my area is expensive, might try and get the bone-in chicken thighs for my first attempt at the cheat variation to the curry laksa. Kinda like I pressure cooked the cheat chiang mai noodle soup dish instead of slow cooked. For the longest time was looking for a simple soup base that was flavorful and not too complicated. Since the noodle soup recipies my mother taught me were leaning more on the mild flavor side. I also love tofu and fish balls :)
nice choice of food I Love your recipe for your cooking.
i recently found your channel really enjoying it and the recipes all look lovely. do you have any videos dedicated to making the different pastes you use for your soups/ noodle/ curry dishes. i am trying to compile a list of ingredients i need as my closest asian grocer is over an hour away and would like to get all i need on the one trip.cant wait to get making!!
Proper Thai fish cake recipe pleeeaassseeeee👍👍👍
Awesome Marion, love me some more tips so thank you for sharing! Also, I've been trying to find one of your recipes where, correct me if I'm wrong, you blanched some chicken wings (was it wings?) in boiling water before using them? I can't find it because I forgot which one it was. I'd appreciate it if you could direct me to that video. Cheers and thanks again!
Looks delicious, love the editing
Love From Perth 🇦🇺 😍🥰💖💖
I loved this video!!! Please do more.
So much effort but OH SO TASTY and also very healthy. Thanks for sharing your recipe Marion though time PLEASE separate the full and cheat version into two separate sections, I found the interspersion of the cheats option quite confusing.
Delicious! Can you please do a kabocha squash and egg stirfry recipe (pad fak tong). Also, I had a delicious light soup in Thailand that had winter melon in it - I REALLY am craving this dish too. Thank you for your remarkable videos and delicious recipes.
is there a specific curry powder to use thanks
Whah! Headed to my fave Asian grocery store tmr ♥️
hey marion great laksa dish. have you ever tried to cut the fried tofu cubes diagonaly? i found the adquire so much more taste from the soup because the midle part is not fried try it and let me know. trank you for all the great food you prepare ans share with us
Awesome! Can I skip the nuts or what can I substitute with? Thanks
can you use anchovie paste instead of fish paste?
I hate being dependent on storebought pastes, but galangal is prohibitively expensive (can't get coriander roots here, either). :(
nice...perfect cooking...i like it.👍
Can i use anchovies instead of shrimp paste?
Looks delicious 😍😍😍😋
Woooooow looks so good! Gotta try both soon :)
What brand red curry paste you recommend?
Whether cheat or classic, please don't forget to add *Laksa Leaves* (polygonum hydropiper). This is easily grown in tropical and sub-tropical regions, and even freezes OK. Once frozen, it can't be used as a garnish as the leaves wilt, but the flavour is still there. Just pop the stalks and leaves into the laksa soup as it's simmering and it'll add that special flavour that makes it truly authentic.
BTW, the leaf is so associated with laksa that it's called "daun laksa" or "daun kesum" here in Malaysia, and is a "must".
PS: if you have an Asian grocery nearby, look for these leaves and well-matured stalks. The leaves can be stripped off leaving the tip and a couple of leaves at the top, then stuck into moist potting mix. They grow so easily that 8 out of 10 that are just popped into soil will start growing.
Friend, the kesum or laksa leaves that the Malaysians n Singaporean use are the Persicaria odorata. variety :)
@@ributsuria Ah yes, I must have used the old bot. name, they stuck in my mind! "Polygonum odoratum" syn. "Polygonum hydropiper" was re-classified to "Persicaria odorata" syn. "Polygonum odoratum". I'm afraid I still think of the John Cleese "dead parrot" sketch when I remember the Laksa leaves - "Polly gone 'em", but as the said leaves are not related to mint at all, they were thus re-classified. Thanks!
@@LemLTay Try again friend : ). Polygonum hydropiper - (water-pepper) is renamed to → Persicaria hydropiper. Whereas, Polygonum odoratum - (Vietnamese coriander) is renamed to→ Persicaria odorata. Its totally 2 different species. The water-pepper plant(Persicaria hydropiper) grows in temperate regions like north America, Japan , mainland China and European countries . Vietnamese coriander/laksa leaf/ kesum leaf plant( Persicaria odorata) grow and thrive in warmer tropical South-East Asian countries like Malaysia, Singapore, Indonesia, Thailand and Vietnam. I am just alerting you for benefit of everyone and yourself .The smells and taste profile of both plant species in question are different from each other.
@@ributsuria Thanks for the detailed explanation. I have only learned what I knew thus far from the "Encyclopedia of Asian Food" by Charmaine Solomon, so thank you for your further explanation to clarify this.
I love your video's, but it's only today I noticed something strange: I never watch video's where the cook gets more than 30% screentime and the dish gets less. And only now, after watching dozens of your recipes did I realise: you get much more screentime than the ingredients, but I actually like it! Thank you for great recipes, but also for your both cheerful and gorgeous presentation!
Yum yum!
How can I get excess to the recipe, please. Looks so delicious..
this is all I ate in Singapore for every meal lol
Asians usually use fish sauce...im using tiparos thai brand...
YUMMMMMMMMMMMM
Please make a classic v/s cheats of Thai Red Curry
Is the change of outfit a must for the cheat recipe ? I mean i can do it but it'll take some time.
I’m make a similar stock with lobster head from Florida. Typical people throw away the heads I don’t. I bet that you could make the same I don’t really like shrimp
You could definitely use lobster heads instead of the shrimp Felicia. I think that would be awesome!
Is coconut milk and coconut cream the same thing
Thanks for the recipe Marion though I did find it slightly confusing when you cut in with the cheat option. Anyhow, ive seen prawn heads eaten a lot on Masterchef, what are they actually like to eat textually? I've chewed on the prawn tail and found it not exactly palatable, I would hope the prawn heads would not be like that? Also, I am considering making this Laksa paste as a christmas present for a couple of family members, If I cooked it and then added it to sterilised jars, would it keep shelf stable? I am also thinking the same for your chilli relish/jam.
Should put tomato i do very good laksa curry and chicken curry when i was working there
I did the cheats version. I’m sticking to that. 🤭😁
What kind of chilies are being used?
The cheat version was really really really cheating hehehe
Love from Malaysia
Hi marion 😊
My cheat version- eat at restaurant 🙃
😆👌
It’s always point of contention - Malaysia vs Singapore on who has the best laksa...
Love you, you are tops, Marion. 🍃🍂🌈
What’s the difference of using dried chili and fresh chili? Can I use fresh chili as alternative?
Dried chilies gives a background flavor along with spiciness. But it's not that spicy that it overpowers the dish.
Fresh chilies on the other hand is stronger on spiciness but it does not gives that umami background flavor. Also it tends to overpower other flavors. Specially that flavor of the stock.
Thats why often in different curry paste fresh chilies are not used. But if you like the flavor of it you can always cut a chilies head and add it when the dish is done but still hot.
@@mistyvallera5553 ahh thank you 😊 this is really helpful and informative
Are chillies acidic like tomatoes? ie needing sugar to cut acid?
Hi Marion, can I use pork bouillon instead of shrimp heads? Thank you
Yes you can! 👍
Interested in knowing what kind of chilies those would be. Rather versed in chilies from Latin America though Im still learning a lot about chilies from elsewhere. Your help (or anyone ele's suggestions) would be super appreciated ! Substitue suggestions welcome as well
you should jar that and sell it. i’ll buy a case.
YUM curry
You are not in Australia anymore!