Andy's so chill. Best presentation style for sure. No BS. No unnecessary superlatives. Just cook it, explain it, eat it - a bit of self deprecating humour chucked in. Perfect.
@oyagsan9 ай бұрын
what presentation? with the pathetic camera work you can't see what he's doing on the stove majority of the time.
@fabe618 ай бұрын
@@oyagsandon’t get the issue - you can see everything that he does and the instructions are very clear. You don’t miss much with the way it’s shot.
@mishmash8610 ай бұрын
As a Malaysian who used to work in a food magazine (not the one that roasted Andy for the sambal!), I must say this recipe is pretty legit. His explanations are spot on, down to the candlenut omissions and fish sauce cheat which I totally agree with. Kudos on staying true to the spirit of the dish, and making this a genuine pleasure to watch. Yours is one of the few cooking channels that I don't feel the urge to speed through full length vids coz the explanations are solid and your humour is very endearing. Kudos to your amazing team too! Gotta go get me some curry laksa tmrw...
@rembautimes88089 ай бұрын
Very good recipe and I like the addition of the prawns to enhance the chicken stock. Can also add home made fish paste as well . But if you follow this recipe be very careful with mandolin as you can easily cut yourself. There’s another Malaysian story of a chef who accidentally cut himself while cooking and his master actually liked the food but that is a bit macabre
@male20yearsold9 ай бұрын
I proud that S.E.A dishes is actually quite a big shot, we have this famous soupy noodle from your country Malaysia, we have famous fried noodle from Indonesia, Pho from Vietnam, And many others. Basically S.E.A had proven itself.
@mirulshah9685Ай бұрын
@@male20yearsold wait till you find out that almost all state in malaysia has different version of laksa too
@gee1der10 ай бұрын
Respect babe! You’ve kept all the Asian recipes authentic and haven’t Rachel Ray’d them!
@rae477210 ай бұрын
I love how you make complicated looking recipes approachable. I love your channel.
@andy_cooks10 ай бұрын
Glad you enjoy it!
@melissanoonan330110 ай бұрын
100% same! And I've never felt that I couldn't try something because the instructions are never overwhelming 👍
@professornuke756210 ай бұрын
I used to work with a Malaysian born nurse, who has since retired. She was a keen cook, and her Austrian born husband had made a lean-to kitchen at the back of their garage so she could cook on charcoal and use balachan without stinking the house out. For her annual leave, she would go back to Malaysia to her Mother's village. She would buy all of her spices from the village spice merchant and take them to the village miller to have them ground into the family curry mix. The miller sealed them in generic plastic bags printed with "Serbuk Kari Ayam dan Daging" which she said meant "Beautiful Curry Chicken or Meat." When she smuggled them home, if I was lucky, guess which Prof might get a bag of the special stuff? Yep. Me. It was the base for all of her Karis and Laksa too. Like you, and I, she added extra aromatics to modify it. I made her Laksa recipe several times, due to limited supply of the mythical powder. It was excellent. She used three types of noodles, but also fish and chicken gluten balls. When increasing customs and quarantine made he spice smuggling operation too hard, she changed to the paste you used, saying it was the most authentic tasting. On the rare times I make laksa these days I use it too.
@_aitelyu10 ай бұрын
Serbuk means powder. so serbuk kari ayam dan daging means chicken or beef curry powder. lol cantik means beautiful :)
@MuhammadnizamuddinbinAbdullahn10 ай бұрын
curry powder for chicken and beef/ serbuk kari ayam dan daging
@cosmicillusion78810 ай бұрын
Yeah belacan paste is really stinky
@Iman7afiz9 ай бұрын
Wahh you're so lucky!
@triglynx9 ай бұрын
@@cosmicillusion788 stinky yet delisshh!
@shakir496910 ай бұрын
Little tips for using the pestle and mortar: Put the woody/hard things like the lemongrass first and pound them out a bit before adding the softer ones one by one after.
@pretendtobenormal806410 ай бұрын
Congratulations on winning the Uncle title, Andy!
@SeyaDiakite710 ай бұрын
I really love waking up to your cooking videos. You are amazing Andy. Thank you for existing
@andy_cooks10 ай бұрын
Thanks for watching! 🙏
@SeyaDiakite710 ай бұрын
@@andy_cooks you’re absolutely welcome
@freestylepunk10 ай бұрын
I feel fortunate to live in Malaysia where I can get a bowl of curry laksa at any time.
@ichuisaac12310 ай бұрын
Laksa is hands down my favourite dish at the hawker centre as long as I'm not wearing a white shirt
@veronicamillermeetmeinthek739810 ай бұрын
😂
@andy_cooks10 ай бұрын
the white shirt just shows how much you enjoyed it
@wenziz879 ай бұрын
Sometimes even when i am!
@RorysRamblings10 ай бұрын
Best Laksa I've ever eaten was in Kuching (Malaysian Borneo). I've had a few cooking classes in Malaysia and with Malaysian friends. I'm pretty confident to say my Laksa recipe is great! I usually use crayfish shells for the stock, instead of prawns, when it's crayfish (Rock lobster) season here in Western Australia. Love the variety of your recipes mate!
@syafidi10 ай бұрын
Sarawak Laksa, makes you wonder why Anthony Bourdain called them "The Breakfast of the Gods".
@jedrashidul69529 ай бұрын
Ngl sarawak laksa does hits different tho. Used to be my go to breakfast. sadly the sarawak Cafe near my place is no longer around
@dianaricky8899 ай бұрын
Yes, agree with you...kuching laksa is the best laksa in mlysia, i mean sarawak laksa😂
@eb944999 ай бұрын
Sarawak laksa is the best!!
@pnwdiy20732 ай бұрын
I made this for my wife and I this weekend and it was outstanding! Didn't modify anything and it was so rich and fragrant and delicious. Thanks so much for sharing a great recipe and dish.
@jennytan521010 ай бұрын
Andy, you can easily replace candlenut with macadamia nuts as they both have the same creaminess & thickening property. Candlenut is actually added to thicken up sambal & curries and not so much for flavour. Also next time cut the tofu puffs in half and let them simmer in the gravy for a few minutes for the spongy inside of tofu puffs to soak the delicious gravy and when u bite into them, the oh-so-yummy gravy will ooze out. Also it's worth the effort to make your own fried shallots as the store-bought version doesnt have the same fragrance and freshness. Real big difference for fried shallots compared to other ingredients which can be easily substituted with store-bought versions
@Sonoembee10 ай бұрын
This has been my favorite soup for more than a decade - the only one I eat when I’m feeling under the weather. Love seeing your videos! Thank you Andy ❤
@andy_cooks10 ай бұрын
I'm sure it fixes any cold
@haebee10 ай бұрын
my death row dish. i've made many variations but one thing is indispensable - tofu puffs. the way it soaks up the broth is just *chef's kiss*.
@MaiMakeLeather10 ай бұрын
Chef Andy just become Uncle Andy. Congratulations.🎉🎉
@jojo11162310 ай бұрын
Oh no. Not for this dish. Unker Roger is Malaysian. This laksa isn’t quite Malaysian nor Singaporean. It’s Andy’s version of curry laksa
@tigerlover735910 ай бұрын
@@jojo111623uncle Roger puts uncle titles for many Asian dishes, not just Malaysian. You clearly don’t watch him and it shows.
@jojo11162310 ай бұрын
@tigerlover7359 This is not Malaysian/Singaporean curry laksa per se. The garnishing is wrong. The cooking method ain’t quite right either. We love the tofu well drenched in the curry broth and the tofu puffs in the broth a lot longer than warming it up. We also don’t have coriander as laksa garnishing in SG/MY in general. Mint yes. Torch ginger yes for some types of laksa. But coriander/cilantro. Nope. We hardly cook the chicken like that either. But then again. That’s Alan’s version. Don’t know if it will earn an uncle title from Unker Roger. If Unker Roger really awards Alan an uncle title for this dish, I suppose many Malaysians/Singaporean will doubt Unker Roger’s taste buds 😂
@MaiMakeLeather10 ай бұрын
relax chef @jojo111623 . I'm commenting in this video coz i just watched uncle rojer review his video cooking chicken rice than im watching this video. We know that you are great in cooking by seeing how you comment. But to told you the truth most of watching youtube just to have fun. Uncle in asia means nothing to us asian coz everyone is uncle hahaha. But he(uncle rojer) spreads positive vibes by giving the title. Uncle titles or not andy career will never budge. Try to be more positive than toxic yea. Jagan terpaling chef sangat
@tigerlover735910 ай бұрын
@@jojo111623 hey fun fact mister genius, Andy even said it was HIS VERSION. uncle Roger awarded uncle titles for that too. Again, you don’t watch uncle Roger and it shows.
@MaxV_GC10 ай бұрын
Laksa is one of my favourite soup dishes, extremely grateful you made a longform video on it! Thanks Andy!
@leenasanusi10 ай бұрын
This is amazing! Would suggest Andy to try different ‘Laksa’ in Malaysia as the flavour totally varies depending on the region that you’re from. From the southern region, we have Laksa Johor which used spaghetti and the soup is thicker which has a balance of creaminess and curry. From the borneo area, we use rice based noodles and the broth is a balance of creaminess and various spices. While in northern region, we have Laksa Penang which the broth has a lot less spice and you eat it with calamansi.
@jin_jinius10 ай бұрын
Curry Laksa is the best. As a Malaysian, I love to eat Curry Laksa. You cook very well too. Fuiyoh
@MemtosAndMoke10 ай бұрын
Andy vs Gordon Ramsey? Andy Wins definitely!! ❤❤❤
@drindy516610 ай бұрын
Straight from the heart is what truly makes Andy the clear choice. 👊🧡👍
@MemtosAndMoke10 ай бұрын
@@drindy5166 exactly
@Son_of_Mandalore10 ай бұрын
The man has 17 Michelin stars. I think Andy is great, but 17 is a big number...
@Peterdragon876910 ай бұрын
@@Son_of_Mandalore no Michelin stars are awarded in Australia. Not a fair comparison.
@Son_of_Mandalore10 ай бұрын
@@Peterdragon8769 but there are plenty of Australian chefs who have earned stars, in places like Singapore. The comparison is fair
@wildtrex10 ай бұрын
Laksa is absolutely amazing. It has a very complex flavor, with so many layers... We make it with beef tenderloin meat (fried separately with salt and pepper only) instead of the chicken pieces... The stock is the same with chicken and shrimp.. Absolutely delicious and satisfying . ❤
@samanthawong761810 ай бұрын
Hi, In Malaysia, we usually have our laksa top with half a boiled egg, making it even more luxurious. I especially like to break up the yolk in the soup, making the soup more rich. Love watching you cook, Andy. Thank you.
@monkinator10 ай бұрын
"I surprise myself sometimes" - I feel this so much especially when I cook something amazing 🤣
@nickbowd10 ай бұрын
Love a good laksa. I moved from rockhampton to sydney back in 97 and had never seen most of the food in food courts in sydney. Had no idea what to order. My friend suggested a chicken laksa. Never looked back. Yum!
@biancamitchell484Ай бұрын
Laksa's been my favourite soup for most of my life, I can't wait to try making it myself, you made this look so much easier than I would have expected XD
@cindysandberg6435 ай бұрын
First time watching you Andy. Loved it. You are so easy to listen to and I like you already...genuine, straightforward and a bit of humor. You're great at packing a lot of great info in just as you go and I feel like I'm in the kitchen with ya. New fan here. Cindy from 🇨🇦
@markbryant464110 ай бұрын
South of Melbourne, Australia. Laksa Garden, Hawthorn. Laksa house, CBD. Very salty, but Fantastic. You'll be thirsty afterwards. Their House Laksa is very good. Seasons Laksa, Moorabin. Papa Laksa, Burwood. All very good. All quite different from each other. And if you're after Ramen, Shyun Ramen Carnegie. This joint's Chashu pork with shoyu is unbelievable.
@andy_cooks10 ай бұрын
Thanks mate, I'll have to check some of them out!
@karenbenavente112410 ай бұрын
Great recipe! Thank you so much, I made this for my dinner last night and it was so delicious 😋
@poovaneswaransupramaniam199 ай бұрын
As usual andy and team knocked it out of the park.. curry laksa is my all time favourite comfort food… and Andy done it right
@mohamednoorrashid906510 ай бұрын
for condiments in Asia we usually use dry tofu instead firm tofu it soak up the laksa gravey also use Asia basil leaf The paste base to make it nice we use mash prawns or fish this need boil and water we use it. Laksa we don't use chicken its modern take, original it's either prawns or fish. Also we don't user lime or lemon in our laksa. If you need have taste Abit sourness we use tamarin water.
@TheMirabaino2 ай бұрын
This is what I miss about Singapore! And Kaya toast 🥰 thanks for sharing this recipe, Andy!
@CaptainValian10 ай бұрын
Great tips on the oil temp on the tofu. Mate, great explanation. I really appreciate that. Thanks.
@RealDonDenito9 ай бұрын
Honestly Andy: I would get your cookbook right away! 😻 (But the book is 36€, the shipping is 15€, that seems unreasonable right now.)
@JasonSchmidt10 ай бұрын
One of my favorites! Great walk through as always!!!!
@8balllarrey87810 ай бұрын
I am chef myself too, and I made this soup too many times. It is a show stopper or a michellin star re cipe. Good job Chef.
@cousteaugirl682910 ай бұрын
Hard agree on the Por Kwan Laksa paste. Absolutely the best! Will have to give your jazzed up version a go!
@MS-1019 ай бұрын
Chef Andy I salute you. Epic skills.
@victoriapresser35696 ай бұрын
That is definitely next on my list Andy 👍
@swmig1910 ай бұрын
Andy ... cheers, legend! Real stonkin' recipe you've shared here 🍜
@mckidney110 ай бұрын
Quick note: Cold oil method will do 2 things that are valuable: 1) Shallots are actually dried and shelf life is extended. 2) Oil will not contain nasty aromas and carcinogens - this means it can be turned into flavored oil with a simple paper filter and airtight seal. If you are fancy, there are metal fine mesh filters that makes job easier.
@elisuddarth51317 ай бұрын
Had this for the first time on a visit to London! Now a favorite for sure
@brucefields700910 ай бұрын
Great video! I've never thought to simmer prawn shells to concentrate flavor. Great idea! I also want to try cooking with galangal and lemongrass
@Ezgiboo10 ай бұрын
This is the video I needed 2 days ago when I was scouring KZbin for a laksa recipe 😅 I did make one and it was delish but can’t wait to try your recipe when I’m craving an amazing laksa next 👌🏼
@andy_cooks10 ай бұрын
Next time!
@Raidz-44810 ай бұрын
love a laksa! Lipsmacking good.
@tymax67519 ай бұрын
The curry laksa can taste very different from cook to cook. With the right ingredients and made the right way to my liking, I feel this is the best dish in the world. I crave it almost every day.
@andrewgreenan266910 ай бұрын
Definitely one of the best soups
@jolee298710 ай бұрын
This is my favourite dish of all time
@MadraMorMC8 ай бұрын
As big time foodie this was very good! Defo gonna make!
@wolfman0110009 ай бұрын
Thanks for the recipe and the recommendation of Por Kwan laksa paste, it makes, making the dish alot easier and hopefully closer to what i remember. Take care, God bless one and all.
@brosmett612710 ай бұрын
Why yes, curry laksa is the best spicy soup
@aeroplane_jellie10 ай бұрын
Andy! Chur my bro! Haven’t watched this yet! (About to) I love your no nonsense approach to your videos and I’ve made a few of your recipes so far! Peace out! 🙌🏻
@andy_cooks10 ай бұрын
Thank you bro!
@nikkolia10 ай бұрын
Love it! I use some seafood mix from Coles instead of the chicken and go full seafood in mine.
@nathanconnolly596210 ай бұрын
Andy has nailed this one !
@Sinia999 ай бұрын
Best recipe 😊 Andy you are delightful love your recipes
@stingy_jack10 ай бұрын
Andy, please make a sarawak laksa! To me it's even better than curry laksa
@Vibren5966 ай бұрын
Wow this is the best
@albiMalbi12310 ай бұрын
i love all your recipes!! keep it up
@peterstaunton-smith58610 ай бұрын
Never had a curry Laksa always had a thai seafood Laksa and its bloody delicious.Thanks bloke will try this tomorrow cause im making a Tassie scallop pie tonight.
@Bm0ney10 ай бұрын
I LOOOOOOVE Laksa!! I'm finally going to give the traditional method a go and this has spurred me on - thanks Andy!!
@Jesterpec66610 ай бұрын
I cant cook because I'm disabled but watching your videos is educational and therapeutic. I pass them on to my son to cook.
@andy_cooks10 ай бұрын
Thanks for watching legend and I hope your son cooks you some epic meals one day.
@amcconnell67305 ай бұрын
One of the great ways to do the crispy shallots is in a Pyrex jug in oil in the microwave. Quicker, more even cooking than on the stove.
@liamdooley86310 ай бұрын
Andy, you’re killing me with the brought, not bought 😆 love your videos, man ❤️
@davidmonk49493 ай бұрын
Hi Andy, so do you bruy your groceries from the store (and should they be goceries?)
@antriggjackman62748 ай бұрын
Love u did my favourite dish.
@thetabletopskirmisher9 ай бұрын
Thank you! Its so difficult to get good curry laksa nowadays.
@LuqmanHM10 ай бұрын
Andy, I will usually cut the fluffy tofu in half before putting inside the soup, it absorb more of the flavour
@burtmurry169010 ай бұрын
Warning! Do not watch on an empty stomach. I am so dang hungry now 🤤
@tacychristensen484610 ай бұрын
Mashed peas and Irish stew. Or martabak manis.
@cosmicillusion78810 ай бұрын
Another food that u never taste before that is really good. Malaysian rojak mee. Noodle with peanut sauce with add on boiled egg, some vegetable ( bean sprout,cucumber/ radish/ any you like) , boiled potato, (fried tofu/Malaysian style pancake called cucur). They also put fried chicken there if u want. This taste really good. That peanut sauce literally used in a lot of dish from breakfast type of dish, lunch, snack, dinner. I really love it.
@liamross864110 ай бұрын
Absolutely love the new kitchen chef! This looks bloody delicious 😅
@andy_cooks10 ай бұрын
thank you!
@GreatwhiteShark889 ай бұрын
Looks really good
@mii013010 ай бұрын
It's comfort food, curry laksa! ❤Hey Chef Andy, where is the laksa leaf?
@chotunab6 ай бұрын
I knew most of this recipe but never thought of frying the shallots to a crispy golden brown, it sure looks too good and I will add that to my cooking. I mostly cook very similar Burmese dish called Khaw Swe, and sometimes I do add the same Laksa paste to my curry. Thank you very much.
@byteme97184 ай бұрын
They stay crispy for half a second and then become nasty.
@SanVa00110 ай бұрын
This was so fun to watch! I’ll have to try it some time :) 🍜
@Robbie182010 ай бұрын
I have never had a Laksa, now I really have to make it.
@CarlosRodriguez-dd4sb10 ай бұрын
I do love Tom Yum, so need to give this a try!
@Hortonscakes10 ай бұрын
Here in the midwest US, it's hard to find some of these ingredients, but I NEED to try to find out how to get them to make this! Thank you Andy! ❤
@fernbrisot32510 ай бұрын
Amazon sells a lot of ingredients, including the laksa paste, fried shallots, fish sauce, sambal and fresh turmeric.
@GdwmartinАй бұрын
I just made a prawn and crab version of this, though I couldn't get the laksa paste. It turned out amazing
@shaunchew2510 ай бұрын
Great looking laksa mate! But as a Malaysian I have to request that you try a Malaysian style Laksa or a Singaporean style (Katong) Laksa. The one you just made is more towards a Thai style laksa which is also great! But give the Malaysian and Singaporean laksa a go! You could do a whole video series on the different styles of Laksa across South East Asia!
@lenziany9 ай бұрын
Is Malay laksa same with Singapore?? Cause i heard it's from Singapore 🤷🏻♀️
@shaunchew258 ай бұрын
@@lenziany haha depends who you ask. As Singapore used to be part of Malaysia before they seperated, I'd argue that Laksa originated from Malaysia. But to answer your question, Singapore laksa broth is usually thicker in consistency with more emphasis on the coconut milk.
@bolladeen9 ай бұрын
Laksa is a malay dish, curry was brought in by indian. But Curry laksa is a popular dish in chinese restaurants...this is a dish which represent mixed culture in malaysia.
@dragoncraft578110 ай бұрын
Great recipe. I cook almost exactly the same, that paste is awesome. But normally I use fish balls. I like the idea of using prawns and then upping the stock with the prawn heads / shell. I'll have to do that next time.
@fitrianasmy9 ай бұрын
I'd suggest boiled eggs sliced in half during serving. The boiled yolk mixed with the broth will make it more rich. Now I'm drooling
@rryannn19 ай бұрын
andy you're a king.
@seanmcerlean10 ай бұрын
Excellent Andy. I can taste that from here 😊😊😊
@mykolagulevych557110 ай бұрын
Awesome prep!!!
@hellodarknessmyoldfriends972910 ай бұрын
Hey Uncle Andy. If I had to choose between Curry Laksa or Ramen I would choose Curry Laksa all day. It got layer of taste. So 👌 oomph
@KathrynVanWamel4 ай бұрын
My favourite meal!! Just a tad messy. But most definitely worth it!
@nabeelrehman545110 ай бұрын
love watching your videos, can you make a video for Ramadan dishes.
@heatherroussel329310 ай бұрын
i couldn’t eat it but i still like watching and i can imagine my son eating and enjoying it
@simonvongunten928810 ай бұрын
Great video Andy! I would love to try it out myself but I'm allergic to poultry. Can I replace the chicken stock with vegetable stock and the chicken with pork or beef?
@joshuaphoebe10 ай бұрын
Great video. The laksa looks great. Thanks!
@briluc9 ай бұрын
yes, I concur. it's definitely better than Ramen in my books. No comparison. But I love both and eat it for different occasion and needs.
@CodeDusq110 ай бұрын
Oh man now I need to try this curry laksa to see if it can survive the ultimate taste test against my eternal love for instant ramen.
@andy_cooks10 ай бұрын
Laksa VS ramen - that's a tough choice!
@janinekaretai430610 ай бұрын
Absolutely brilliant cooking Andy. It's 4am and now I'm starving
@hamishjackson490710 ай бұрын
Absolutely the best noodle soup in existence 🎉
@samlpq10 ай бұрын
Amazing work chef
@nickodeine77246 ай бұрын
Brought us when you bring something. Bought is when you buy something. 🤓
@jimrimmer707410 ай бұрын
Not a seafood fan here but that looks delicious. Well done Legend
@TitusRoman198910 ай бұрын
After visiting Thailand my new favorite dish is Khao Soi. I would love to see you make it Andy!