Anna here with a delicious looking Lobster recipe inspired by Malaysia. Many thanks to Malaysia Kitchen of the World for sponsored this post.
Malaysia Kitchen for the World is a national initiative of the Malaysian government that aims to educate and inform you of the Malaysian cuisine and restaurants worldwide. The Malaysia Kitchen Program wants to brand Malaysia as a multicultural and vibrant country through it’s cuisine.
Malaysian cuisine is a lovely blend of Malay, Indian, & Chinese food traditions. Malaysian cuisine has Indonesian, Portuguese, Thai, & Middle Eastern influences.
Rice & noodles are a large part of many of the dishes. They are easy to work into many recipes, such as Chef Dal Talde’s Lobster Laksa. Malaysian laksa is a rich noodle dish.
- 2 lb. lobster bodies (roasted)
- 3 cloves garlic
- 1 small onion
- 2 Thai chilis
- 1 to mato
- 2 stalks lemongrass (bruised)
- 2 Kaffir lime leaves
- 2 oz. vegetable oil
- 3 cups coconut milk
- 2 tbsp fish sauce
- 1 tbsp belachan
- Roast lobster bodies in 500 degree oven for 20 minutes or until deep red in color.
- Remove from oven and paddle in Hobart until shells are crushed.
- In a food processor purée belachan, garlic, onions, chilies, galangal, and tomatoes.
- In a large stock pot add oil and sauté puréed mixture, until golden brown and aromatic.
- Then add lobster bodies and cover with water.
- Add bruised lemongrass and Kaffir lime leaves.
- Simmer for 45 minutes.
- Finish with coconut milk and fish sauce. Strain and cool.
- Assemble the Plate:
- Fresh frozen rice noodles
- Bean Sprouts
- Fingerling Potatoes, steamed, cut into rondells
- Lobster Meat
- Fish Sauce
- Lime Juice
- Coconut Milk