Actually, this recipe is easy. The only tedious part is 'deveining' your shrimp.
You can omit pork, but the taste would be different as pork fat gives a distinct taste on your sauteed veggies. So, this is a surf and turf dish. :)
Since it's weekend and we're currently experiencing a gloomy and rainy weather, this recipe is perfect for you and your family!
For Taglish recipe, click here.
Yield: Good for 2
Ingredients:
1/8 pork cubes
1/4 shrimp, deveined
3 small red onions, sliced
4 cloves garlic, chopped
2 small tomatoes, sliced
2-3 cups water
1 small pack of vermicelli (sotanghon)
2-3 cups hot water (para sa sotanghon)
1 small puso ng saging o banana blossom, chopped
Rock salt
1-2 tbsps soy sauce
Salt and Pepper to taste
*optional: chopped onion leeks*
Procedure:
- Take off the shrimp's head and shell. Keep the heads aside.
- Devein shrimp by slicing the middle top part of it, not too deep, and discard the black vein.
- Salt shrimp and rinse thoroughly. Set aside.
- Evenly coat chopped banana blossom with rock salt. Let it sit for 5-15 minutes before rinsing thoroughly. Drain.
- Render pork in a pot. Add salt.
- While rendering pork, place vermicelli in a bowl and pour hot water in it. Let it soak until you need to stir it in on the laksa soup.
- Keep stirring your pork cubes until cooked. Set aside. You'll use it as a topping later.
- Saute shrimp heads. Squeeze out its juice as it has more flavor by pressing down your ladle.
- Once cooked, you can discard the shrimp heads.
- Then saute your sliced onions, chopped garlic, and sliced tomatoes.
- Add in your chopped and rinsed banana blossom.
- Pour water until it covers the rest of the ingredients. Cover and let it simmer.
- Once banana blossom is cooked (wilted), you can add water if necessary, and 1-2 tbsps of soy sauce.
- Don't forget to taste your soup. Add salt and pepper if necessary.
- Optional: add in chopped onion leeks.
- Top your laksa with cooked pork and serve!
Recipe video:
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