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this is the second of your videos that im watching and i have to say that these are fucking great not any fast simple 15min meals but actual more advanced recipes and you explain and show everything very clearly. im in chef school in finland and we mostly learn basic european cooking this kind of cooking is something i am going to learn and your videos are bery useful for that purpose. you might not have so many views but im sure that for those who are dedicated and want to learn your videos are perfect. keep up the good work!
Hi sir good morning. First time watching your cooking show. I will give this a try don't know how but I will follow your instructions. Thank you. Have a blessed day. ❤
2:09 Mate, you're not crying; you're thinking about how *amazing* this will taste. Side note: Should I add a little MSG for additional mouth coating, or should I stay away on this specific recipe?
Traditionally beansprouts and fresh coriander or Thai basil or mint are added to the laksa at the table, also with a wedge of lemon. Also you can use milk instead of coconut milk, just be careful not to let it split. Laksa should not have too much coconut milk, the soup should be clear as in Chinese soups, add too much coconut milk and the noodles become gluggy and the laksa cloyingly sweet.
Can I use Red Thai Curry Paste as a substitute for the handmade Paste? and if so, is there something I need to balance it with, to come as close as possible?
If you want a red Thai curry then yes haha, you'll be better off making the paste! You can use a blender, but just add a little oil to help it blend together!
The flavor will come out way better using the Mortar and Pestle. Bashing everything bruises and brings out the flavor of the spices. I do Basil Pesto in a M&P. I have tried it in a food processor and to be honest - it's a disappointment!
With all honesty im not sure if i would called this a laksa. I think it is an awesome curry-base soup rather than a laksa. There are many variations on how laksa is made but the two key ingredients are prawns and cockles. The depth of flavour coming from those two ingredients ,made laksa unique in its own. Thus in many recipes, they involved in using prawn shells and head to make the stock, dried shrimps and balachan together. Your paste is pretty much similar to laksa but then i think it makes a good vegan vegetable curry instead rather than a laksa.
Well, the great thing about laksa is there are so many :) The way I learned it (and my experience of laksa is very limited) is it's gotta have shrimp paste (balachan) and candelenuts in the base...
Hello from Australia Jeremy. Mate I love that LAKSA dish you prepared however, loving seafood and the flavour of seafood in Laksa Dishes, can you please tell me *What was the seafood paste you were referring to in this dish please.* I am not a Vegan nor a Vegetarian. I'd rather drink Plastic soup than a vegan dish. I'd appreciate your advice please.
The trick for chopping onions or shallots without crying is you have to breath through your mouth and not through your nose. I have tried it and it works! Thank me later 😊
Singapore~ Hands down Singapore. It's a Peranakan Dish. Even Gordon Ramsay tried to have his take on Katong Laksa in Singapore but unfortunately he lost in a mini competition. If you are talking about curry base laksa, it would be in Singapore, but if you are talking about Asam -base laksa that will be in Malaysia - Penang - the sourness is on-point.
Hi! We have a satay recipe on our channel here: th-cam.com/video/1_0Tty4dgZU/w-d-xo.html We also have a recipe for the curry sauce you're talking about in this video: th-cam.com/video/bMAMrlu4v-Q/w-d-xo.html Just stir fry some chicken seasoned with soy sauce, sesame oil and a pinch of sugar and then finish it in the curry sauce! - Lee
Hey Jeremy, could you please present how to prepare 干炒牛河? It's my belowed HK dish and would be awesome if you could show how to make this easy yet delicious dish.
The best advice for chopping onions and not cry is.... is get over it, you’re going to cry, do you love to cook or do you not want to cry? Pain is passion, passion is love.
What kind of dried chillies do you use? I tried this recipe with 20 dried Indian chillies and it was almost inedibly hot! I'm struggling to find different types of dried chillies in the UK except birds eye which would have been even worse!!
Sorry to hear you've been having troubles with your chillies, that really sucks when one has gone through all the trouble of making the paste too! What I've found works overseas are large, flat dried chilies from Thailand, these are particularly mild. These are really quite flat in appearance, deep red and shiny, blunt tips, and the skins feel more leathery than crumbly in texture. Of all the varieties I've experimented with, I've found these the mildest and can freely use these without any fear of making a dish "hot". Another Thai variety is sometimes labelled as "prik chee fah" (translated to "spur chilli" or "chilli that points to the sky"). It's orangy-red, more crinkly and has a sharper tip. These can be a little hotter than the former, but won't be searingly hot. You may have to hunt around and ask questions, but once you know what to look for, I'm hoping it's easier for you and your palate. It's also a good idea to soak the chillies in warm to hot water after snipping them open and shaking the seeds out. That way, only the milder chilli flesh is used and it'll give a beautiful orange-red colour without the searing heat. In Malaysia, we try to use the requisite number of (mild) chillies in a dish, so the finished colour looks right, otherwise too few chillies will make for a pale and unappetizing look. PS: It's intolerably cruel to ask someone not used to eating hot food to eat searingly spicy stuff, it takes away from the pleasure and turns it into torture. Here in Malaysia, many laksas are moderately or even mildly spicy, with a dollop of "sambal" or chilli condiment for those who like it hot. The sambal is fried, so it's mellowed out, but some can carry a chilli kick! Those who are game will stir the whole lot into the soup, but who like it mild will ask the vendor to leave it out. Often the sambal is served on the soup spoon, so before taking the first sip, one discards it if it's not wanted.
You try not cutting the roots of the onion first. leave it to the end as it causes the onion to bleed. Another method of try sucking on something (maybe sweets) while cutting the onion, i heard it helps.
Hallo Chelf.. Ini bukan Laksa ,ini ialah Curry Mee, u puya tok guru siapa kah? Ini original Curry Mee Penang.. Kena rakam video dan tulis baik baik..u sudah bubuh santan tak boleh panggil Lakda.. Ok.. Gd try. !
![Laksa Lemak 😍 | Malaysian Curry Noodles with Coconut Milk | Nyonya Laksa [Nyonya Cooking]](/img/n.gif)
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"and I have not got the answer" that is the best answer!
At least he's honest! - Lee
@@SchoolofWok just soak your peeled onion in normal tap water for ten minutes, it will do.
this is the second of your videos that im watching and i have to say that these are fucking great not any fast simple 15min meals but actual more advanced recipes and you explain and show everything very clearly. im in chef school in finland and we mostly learn basic european cooking this kind of cooking is something i am going to learn and your videos are bery useful for that purpose. you might not have so many views but im sure that for those who are dedicated and want to learn your videos are perfect. keep up the good work!
Thanks, Yakov! Glad you are finding our videos helpful to your learning! - Lee
Is the profanity necessary?
@@readthebibleforyourself.7939 :D?
@@readthebibleforyourself.7939 Yes! Profanity is taken as a strong compliment in english and quite universal and accepted.
@@jonwikan3986 Really?How uncouth.
Put the onion in the fridge for an hour or so before cutting. You won’t tear. I tried it really works.
Hi sir good morning. First time watching your cooking show. I will give this a try don't know how but I will follow your instructions. Thank you. Have a blessed day. ❤
You can also include galangal and candlenut in your paste
I love your idea of a 'teaspoon' measure Jeremy!! Great videos by the way...
Thank you for this amazing dish Jeremy, my mother used to make this . She was born on the island of Sumatra :)
You're welcome! You should give this recipe a go! - Lee
Definitely making this wonderful soup. Thank you for your recipe.
Yummy I will try one day thanks
Thanks a lot chef 🎉 from India🇮🇳,one of my favourite dish you are preparing .
I have always store my onions in the fridge vegetable compart and everytime I use I never get tears in my eyes
Respect for this guy...
The trick for not crying when cutting onion is peal skin n put in fridge for at least 30min than when you chopped onion you will not be tearing
2:09 Mate, you're not crying; you're thinking about how *amazing* this will taste.
Side note: Should I add a little MSG for additional mouth coating, or should I stay away on this specific recipe?
Haha, it did taste very good! You can add a little MSG if you feel like it, maybe try it without first to see how you like it! - Lee
Ohh wow,..its my favorite dish, what an awesome LAKSA recipe😍Thank you for sharing!👌👍Laksai in Hokkien meaning -"Six taste or six colors"
Laksa & Laksai not related
Jeremy, what do you add to the base paste/soup when it's NOT vegan? Thanks
I can’t wait to try this! Question: if I want to add prawns, do I add to the soup and boil it or fry it with the paste?
Add to the soup and simmer gently till prawns change colour.
Thank you for sharing.
The answer for no tears on eye when shalloting is to prepare a glass of water nearby the shallot, it helps
Cutting onions next to an open flame will stop your eyes from burning.
Traditionally beansprouts and fresh coriander or Thai basil or mint are added to the laksa at the table, also with a wedge of lemon. Also you can use milk instead of coconut milk, just be careful not to let it split. Laksa should not have too much coconut milk, the soup should be clear as in Chinese soups, add too much coconut milk and the noodles become gluggy and the laksa cloyingly sweet.
Jeremy, could you recommend a one piece cleaver and knife sharpener please?
hello Jeremy, i love to try to cook this Laksa Recipe, thanks for sharing..can i use any noodle type ?
You can use whatever noodles you like but I'd recommend using vermicelli noodles! - Lee
Can I use Red Thai Curry Paste as a substitute for the handmade Paste? and if so, is there something I need to balance it with, to come as close as possible?
If you want a red Thai curry then yes haha, you'll be better off making the paste! You can use a blender, but just add a little oil to help it blend together!
Hi Jeremy
You don't seem to use galangal in your Thai/Malay recipes. Any reason why not? Thanks.
We do use galangal, just happened to not use it in this recipe! - Lee
Would putting everything in a food processor work? Seems much easier
Sounds kinda lazy but I have to admit I was thinking that too. ;)
The flavor will come out way better using the Mortar and Pestle. Bashing everything bruises and brings out the flavor of the spices. I do Basil Pesto in a M&P. I have tried it in a food processor and to be honest - it's a disappointment!
I've done pesto in a food processor maybe every week this summer, have to try the mortar before basil is out then. :p
chaserkitty I need to get a granite mortar like Jeremy’s. All I have is a dinky wooden one.
You can use a food processor, but you'll need to add a little bit of oil to help it blend - Lee
Great video, thanks!
Thank you! - Lee
What is it the ingradian after the coriander ?
It was cumin
Very nice
wow, so many helpful tips as always, thank you!
You're welcome! - Lee
With all honesty im not sure if i would called this a laksa. I think it is an awesome curry-base soup rather than a laksa. There are many variations on how laksa is made but the two key ingredients are prawns and cockles. The depth of flavour coming from those two ingredients ,made laksa unique in its own. Thus in many recipes, they involved in using prawn shells and head to make the stock, dried shrimps and balachan together. Your paste is pretty much similar to laksa but then i think it makes a good vegan vegetable curry instead rather than a laksa.
Well, the great thing about laksa is there are so many :) The way I learned it (and my experience of laksa is very limited) is it's gotta have shrimp paste (balachan) and candelenuts in the base...
Hello from Australia Jeremy. Mate I love that LAKSA dish you prepared however, loving seafood and the flavour of seafood in Laksa Dishes, can you please tell me *What was the seafood paste you were referring to in this dish please.* I am not a Vegan nor a Vegetarian. I'd rather drink Plastic soup than a vegan dish. I'd appreciate your advice please.
Thank you! Eating this right now, it's damnnn good omg
Great recipe, as usual! OK, now I'm shopping for a mortar and pestle!!:-) Thanks!
Thanks! - Lee
Could you use regular milk or heavy cream instead of coconut milk if you're not looking to make it vegan?
The trick for chopping onions or shallots without crying is you have to breath through your mouth and not through your nose. I have tried it and it works! Thank me later 😊
Can galangal be added?
Sure!
Pls u should give the list of ingredients and how much one should take makes it much easier to follow the recipie
You can find the recipe here: bit.ly/2ki6fnf - Chris
What is the alternate of lemon grass?
You could use lemon zest instead if you can't find any lemongrass - Lee
This might be a controversial question... but where in the world have you had the best laksa!? - Jeremy
Singapore~ Hands down Singapore. It's a Peranakan Dish. Even Gordon Ramsay tried to have his take on Katong Laksa in Singapore but unfortunately he lost in a mini competition. If you are talking about curry base laksa, it would be in Singapore, but if you are talking about Asam -base laksa that will be in Malaysia - Penang - the sourness is on-point.
asda do a nice one
@@oshea6702 😆
What's a laksa? Oh right, video first!
Singapore!
Please can I make a request.
Can you show us how to make a takeaway style (or better version) chinese chicken curry or satay dish!thank you in advance
Hi! We have a satay recipe on our channel here: th-cam.com/video/1_0Tty4dgZU/w-d-xo.html
We also have a recipe for the curry sauce you're talking about in this video: th-cam.com/video/bMAMrlu4v-Q/w-d-xo.html
Just stir fry some chicken seasoned with soy sauce, sesame oil and a pinch of sugar and then finish it in the curry sauce! - Lee
Hey Jeremy, could you please present how to prepare 干炒牛河? It's my belowed HK dish and would be awesome if you could show how to make this easy yet delicious dish.
I'll add it to our suggestions! - Lee
To not have tears with your onions wear a water diving mask with a snorkel.
Hahaha, good idea! - Lee
The best advice for chopping onions and not cry is.... is get over it, you’re going to cry, do you love to cook or do you not want to cry? Pain is passion, passion is love.
You should be an inspirational speaker haha - Lee
🙏मुझे इतना बारिक लेमन गैरस काटना नही आता हैै तो कोई Idea बताई👍lots of love from INDIA
Great work Jeremy...Plz provide more vegetarian recipe from wok❤
Thanks! We have quite a few vegan and vegetarian recipes on our channel now! - Lee
What kind of dried chillies do you use? I tried this recipe with 20 dried Indian chillies and it was almost inedibly hot! I'm struggling to find different types of dried chillies in the UK except birds eye which would have been even worse!!
Sorry to hear you've been having troubles with your chillies, that really sucks when one has gone through all the trouble of making the paste too! What I've found works overseas are large, flat dried chilies from Thailand, these are particularly mild. These are really quite flat in appearance, deep red and shiny, blunt tips, and the skins feel more leathery than crumbly in texture. Of all the varieties I've experimented with, I've found these the mildest and can freely use these without any fear of making a dish "hot".
Another Thai variety is sometimes labelled as "prik chee fah" (translated to "spur chilli" or "chilli that points to the sky"). It's orangy-red, more crinkly and has a sharper tip. These can be a little hotter than the former, but won't be searingly hot. You may have to hunt around and ask questions, but once you know what to look for, I'm hoping it's easier for you and your palate.
It's also a good idea to soak the chillies in warm to hot water after snipping them open and shaking the seeds out. That way, only the milder chilli flesh is used and it'll give a beautiful orange-red colour without the searing heat. In Malaysia, we try to use the requisite number of (mild) chillies in a dish, so the finished colour looks right, otherwise too few chillies will make for a pale and unappetizing look.
PS: It's intolerably cruel to ask someone not used to eating hot food to eat searingly spicy stuff, it takes away from the pleasure and turns it into torture. Here in Malaysia, many laksas are moderately or even mildly spicy, with a dollop of "sambal" or chilli condiment for those who like it hot. The sambal is fried, so it's mellowed out, but some can carry a chilli kick! Those who are game will stir the whole lot into the soup, but who like it mild will ask the vendor to leave it out. Often the sambal is served on the soup spoon, so before taking the first sip, one discards it if it's not wanted.
Is it hot chilli pepper
I have enjoyed the video and the recipe! will definitely try it but will have to cut seriously on chillies :)))
It's all about adapting our recipes to your tastes!
This looks fantastic. Any chance you could show us how to cook a ramen? I had a great one at Tooting Market over the weekend. Cheers!
Thanks, Mike! We have a ramen recipe on our channel already. You can watch it here: th-cam.com/video/nFGK6F9cYgk/w-d-xo.html - Lee
@@SchoolofWok Perfect thanks! Can't believe I missed it!
You try not cutting the roots of the onion first. leave it to the end as it causes the onion to bleed. Another method of try sucking on something (maybe sweets) while cutting the onion, i heard it helps.
Interesting! - Lee
how not to cry when chopping onions
breathe through your mouth, not your nose.
it really works.
TOP!!!👍👍👍👍
Idk why but I think you sound like Daniel Radcliffe. Great video
The way to cut onions without crying is, Don't breathe the onion gas up your nose.
Best day of the week? Jeremy: Any day I get to bash something. Worst day? Jeremy: Crying while I dice onion.
Haha, very true - Lee
Wash your onions after removing peel to cry less 😉
Darn, now I need the small round cutting board!
If you weren't keeping it "completely vegan", what would you add to the ingredients please?
This is basically a curry soup, isn't it?
The paste has the core ingredients of every Thai / Malaysian curry!
WEAR GOGGLES 😁 works for me 😊
Looks way good! Thanks for another vegan recipe.
You're welcome! - Lee
Jeremy, add cockles and tau pok
Sounds like great additions! - Lee
2:45 and you've only finished the first ingredient
That chopping though!..👍🙏
Passion the video-- extremely user friendly and lots to see!
Thanks! - Chris
13:46
Wear swimming goggles!
I like your accent
Is a clever better for asian cooking or is it just about getting used to that kind of knife?
Cleavers are very versatile and can be used for anything!
You will cry less if you don't cut off the root of of the onion.
Dude forgot the lime 😂
Omg, you got good eyes
👍👍
Hallo Chelf.. Ini bukan Laksa ,ini ialah Curry Mee, u puya tok guru siapa kah? Ini original Curry Mee Penang.. Kena rakam video dan tulis baik baik..u sudah bubuh santan tak boleh panggil Lakda.. Ok.. Gd try. !
No srimp:(
Where is the WOK the?
YOU'RE using an induction brother
Oooh nice dog soup🤪
Yayyy Vegan!
We have a vegan recipes playlist on our channel! - Chris
School of Wok oh that’s great!
“I’m keeping this vegan”
*turns video off*
😢
Use blender then you won’t cry when chopping onions.......put all ingredients in the blender....or wear a swimming goggles
Hot blimey after 3 years .. you are so gorgeous. Face so beautiful and your laksa? Well. Adequate. I'd rather just look at your beautiful face.
Isn't Traditional Vegan an oxymoron?
The dish is traditional, not the vegan part - Lee
Please make the short video and less talking.👌
Assam Laksa is NOT a Curry Noodle dish.
This is an insult to the Curry Laksa Recipe ever
I thought porn is illegal on TH-cam?
Haha - Lee
Delicious just dont make it vagan
Sorry you lost me at “keeping this vegan...”
Lost me at vegan.
That's too bad because it looked really good.
Me too. You need the shrimp paste. I dont think it has the same depth of flavor otherwise!
Not necessarily, the flavour was still very complex! - Lee
@@SchoolofWok ok..... Well, it might be worth giving it a go then! Thanks for the feedback. 🙂
Everything was ticking along just fine until....vegan.
You can still make this recipe, just add shrimp paste when making the base paste and add some meat when cooking the soup! - Lee
@@SchoolofWok Just having bit of a gag. It's a nice dish ...but yeah, I'll definitely hold to your advice. lol.
How about candlenuts??