Скачать или смотреть Laksa Risotto (A Malay-Italian Fusion Recipe)

This Laksa risotto brings together two world classics - risotto with all the flavours of Southeast Asia in every mouthful.
Full written recipe with ingredients and handy tips:
https://www.singaporeanmalaysianrecip...

Baic Risotto on LinsFood (How to Cook Risotto):
https://www.linsfood.com/basic-risott...

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💥What is Mantecatura?
If you’ve ever studied the art of risotto, you would have come across the word mantecare or mantecatura. It is derived from the Spanish word, manteca, which means butter, (nothing to do with the Italian cheese called manteca). Interestingly, the Malay word for butter is mentega.

Mantecare is the verb, and while many Italians will tell you that there is no direct translation for the word, it generally means to whip, beat it or stir vigorously, to create a smooth, creamy consistency (in the dish).

This whole process of whipping to reach the creamy stage is called mantecatura (noun). And it is the final step when cooking risotto, resulting in the wavy texture of a well made risotto, or all’onda.

You must finish your risotto with the mantecatura, with some sort of fat, whether butter or olive oil. Cheese or no cheese, depends on your risotto.
Here, I've done away with the cheese because I'm topping it with fish but if you want it, stir in 60 g (2 oz) of parmesan with the coconut cream at the end.

💥Laksa Risotto Toppings
I've kept it simple in this recipe, just the fish and some lime, probably my favourite way when I have just 4 - 6 people sitting down to a fancy dinner.

But over the years, I've topped laksa risotto with so many other toppings. Here are some example, straight from an authentic bowl of laksa noodles:
boiled eggs
omelette
cucumber strips
blanched beansprouts (taugeh)
Thai style fishcakes
fishballs (homemade recipe on LinsFood.com)
puffed tofu (taupok)
fried prawns
crispy fried shallots (found in Asian shops)

Ingredients (serves 4)

300 g (10.5 oz) risotto rice
1 litre vegetable or chicken stock
400 ml (1 can) coconut milk, about 50% coconut content
4 Tbsp vegetable oil

Laksa Paste
1 large onion
2 stalks lemongrass sliced thinly
10 dried red chillies (use less for mild)
½ tsp ground turmeric
2.5 cm (1 in) galangal or 1 tsp shop bought paste
6 candlenuts or macadamia nuts or 4 cashew nuts
1 tsp shrimp paste
1 Tbsp dried shrimp
2 tsp ground coriander

8 laksa leaves (omit if unavailable, or you can replace these with 4 kaffir lime leaves, middle vein removed)

Mantecatura
4 Tbsp coconut cream from the top of can
60 g parmesan cheese optional, especially if not topping with seafood

Fish
4 fish fillets (sea brea, sea bass, any white fish, although salmon works too)
½ tsp ground turmeric
½ tsp salt
2 Tbsp vegetable oil

Toppings (more suggestions above)
the fried fish
lime
sambal
laksa leaves or fresh coriander leaves cilantro

0:00 Intro
0:17 quick explanation
1:42 breakdown of recipe steps
1:54 cut and soak red chillies
2:02 marinate fish
2:10 reserve coconut fat
2:14 simmer stock and coconut milk
2:21 make the spice paste
3:02 let's get cooking
3:58 mantecatura
4:14 fry the fish
4:28 dish up

Enjoy!

Lin xx