CURRY LAKSA - My Classic vs 15-min Cheat Version! |
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- čas přidán 12. 09. 2024
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Classic: www.marionskit...
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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 💕
Really enjoying the cheats version of the classic complex dishes. All doable. As well as enjoying how the real thing is done.
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 🙏
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 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!
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 💜
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!
It's just so delicious 🤤 I am into Thai/Malay food recently I will really try it soon❤️❤️❤️
The 15-min cheat version for me, especially when I'm short on time! LOVE how easy that is, but still so delicious!
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!
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! 😊
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!
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!
the shot of the oils being released in the air when you smashed the lemongrass had me like 😍
It was my search for a laksa recipe that led me to your channel started my families Marion obsession! 💜
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!
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! 😋🤗
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
Marion, could you teach us how to make fish balls?
Great suggestion Suzanne 👍
Amen for the cheat version! ☺️
How I wish I can cook laksa for I love it but can't do it here in Italy
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!
Just love watching you cooking so nice. You cook with a lots of love. Would like to try to cook some of your dishes. 🙏🏾🙏🏾🙏🏾
Your videos are amazing! Production is excellent and you’re so enjoyable to watch.
Love prawn heads!!
Absolutely love Laksa, never tried making it myself tho
Oh wow they both look so awesome and delicious.
Wow I never expected to see laksa on Marion's channel
I’ve always want to cook this. Thanks for sharing
Woah I just made the cheat version and it was amazing! I can only imagine how good the classic version might be 🤤
Thank u for another delicious recipe Marion😋😍
Can u pls. show us next time your version of hibachi😋
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!
Marion! I think by adding shrimp paste in the cheat version, it will taste super similar to the classic version🤤
I love recipes that are both quick and delicious! I need to try this!
Very HANDY! Gotta try this on my channel!
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!
Very timely now that it's wet season in the Philippines 🇵🇭 ☔😍
Malaysian from penang,our version is sour spicy😄,different taste
Looks so tasty!! 😍😍😍
That broth 😍😍drooling
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!!
Omg .. I tried it out ... And turned out yummmmmm ... The curry was out of the world ... Simple cooking but awesome turnout 😘
One of all time favourite soups. Along with Vietnamese Pho. You have given me a recipe for both. Thank you. 🌷
Defo gonna try this one. Looks like it’s gonna be the cheat version🙊
I love this video format!!!
I love the editing for this!
Fabulous show !
Hi Marion congrats for the 1M:) God bless
looks delicious!
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!
Beautiful thank you
nice choice of food I Love your recipe for your cooking.
Awesome! Can I skip the nuts or what can I substitute with? Thanks
I made the cheat Laksa today, It was sooo good! Thank you : )
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
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 :)
Love From Perth 🇦🇺 😍🥰💖💖
Proper Thai fish cake recipe pleeeaassseeeee👍👍👍
I loved this video!!! Please do more.
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.
Looks delicious, love the editing
can you use anchovie paste instead of fish paste?
Whah! Headed to my fave Asian grocery store tmr ♥️
Can i use anchovies instead of shrimp paste?
What brand red curry paste you recommend?
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.
is there a specific curry powder to use thanks
nice...perfect cooking...i like it.👍
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.
Looks delicious 😍😍😍😋
How can I get excess to the recipe, please. Looks so delicious..
Woooooow looks so good! Gotta try both soon :)
I hate being dependent on storebought pastes, but galangal is prohibitively expensive (can't get coriander roots here, either). :(
Is the change of outfit a must for the cheat recipe ? I mean i can do it but it'll take some time.
Yum yum!
Is coconut milk and coconut cream the same thing
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.
Hi Marion, can I use pork bouillon instead of shrimp heads? Thank you
Yes you can! 👍
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!
YUMMMMMMMMMMMM
Asians usually use fish sauce...im using tiparos thai brand...
What kind of chilies are being used?
Please make a classic v/s cheats of Thai Red Curry
Are chillies acidic like tomatoes? ie needing sugar to cut acid?
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
Love you, you are tops, Marion. 🍃🍂🌈
Should put tomato i do very good laksa curry and chicken curry when i was working there
Hi marion 😊
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
this is all I ate in Singapore for every meal lol
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!
My cheat version- eat at restaurant 🙃
😆👌
The cheat version was really really really cheating hehehe
Love from Malaysia
I did the cheats version. I’m sticking to that. 🤭😁
YUM curry
you should jar that and sell it. i’ll buy a case.
This makes me salivate so bad
You are not in Australia anymore!