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.

@oyagsan

2 ай бұрын

what presentation? with the pathetic camera work you can't see what he's doing on the stove majority of the time.

@fabe61

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.

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...

@rembautimes8808

2 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

@male20yearsold

2 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.

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.

@_aitelyu

3 ай бұрын

Serbuk means powder. so serbuk kari ayam dan daging means chicken or beef curry powder. lol cantik means beautiful :)

@MuhammadnizamuddinbinAbdullahn

3 ай бұрын

curry powder for chicken and beef/ serbuk kari ayam dan daging

@cosmicillusion788

3 ай бұрын

Yeah belacan paste is really stinky

@imanhafiz9846

2 ай бұрын

Wahh you're so lucky!

@triglynx

Ай бұрын

@@cosmicillusion788 stinky yet delisshh!

Respect babe! You’ve kept all the Asian recipes authentic and haven’t Rachel Ray’d them!

I love how you make complicated looking recipes approachable. I love your channel.

@andy_cooks

3 ай бұрын

Glad you enjoy it!

@melissanoonan3301

3 ай бұрын

100% same! And I've never felt that I couldn't try something because the instructions are never overwhelming 👍

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.

Laksa is hands down my favourite dish at the hawker centre as long as I'm not wearing a white shirt

@veronicamillermeetmeinthek7398

3 ай бұрын

😂

@andy_cooks

3 ай бұрын

the white shirt just shows how much you enjoyed it

@wenziz87

2 ай бұрын

Sometimes even when i am!

Congratulations on winning the Uncle title, Andy!

I really love waking up to your cooking videos. You are amazing Andy. Thank you for existing

@andy_cooks

3 ай бұрын

Thanks for watching! 🙏

@SeyaDiakite7

3 ай бұрын

@@andy_cooks you’re absolutely welcome

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!

@syafidi

3 ай бұрын

Sarawak Laksa, makes you wonder why Anthony Bourdain called them "The Breakfast of the Gods".

@jedrashidul6952

2 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

@dianaricky889

2 ай бұрын

Yes, agree with you...kuching laksa is the best laksa in mlysia, i mean sarawak laksa😂

@eb94499

2 ай бұрын

Sarawak laksa is the best!!

I feel fortunate to live in Malaysia where I can get a bowl of curry laksa at any time.

Chef Andy just become Uncle Andy. Congratulations.🎉🎉

@jojo111623

2 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

@tigerlover7359

2 ай бұрын

@@jojo111623uncle Roger puts uncle titles for many Asian dishes, not just Malaysian. You clearly don’t watch him and it shows.

@jojo111623

2 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 😂

@MaiMakeLeather

2 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

@tigerlover7359

2 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.

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*.

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_cooks

3 ай бұрын

I'm sure it fixes any cold

Laksa is one of my favourite soup dishes, extremely grateful you made a longform video on it! Thanks Andy!

Wow didn't know this was a Malaysian dish. My culture have a similar dish to this. We just use store bought red curry paste, the rest of the ingredients stay the same as video. We use rice vermicelli noodle. Very creamy and flavorful dish on its own. No need for condiments like pho.

@lenziany

2 ай бұрын

Also Singapore claim it's THEIR.. so yeahh😂😂

love a laksa! Lipsmacking good.

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

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.

Why yes, curry laksa is the best spicy soup

One of my favorites! Great walk through as always!!!!

Andy vs Gordon Ramsey? Andy Wins definitely!! ❤❤❤

@drindy5166

3 ай бұрын

Straight from the heart is what truly makes Andy the clear choice. 👊🧡👍

@MemtosAndMoke

3 ай бұрын

@@drindy5166 exactly

@Son_of_Mandalore

3 ай бұрын

The man has 17 Michelin stars. I think Andy is great, but 17 is a big number...

@nicholasharshey9956

3 ай бұрын

⁠@@Son_of_Mandalore no Michelin stars are awarded in Australia. Not a fair comparison.

@Son_of_Mandalore

3 ай бұрын

@@nicholasharshey9956 but there are plenty of Australian chefs who have earned stars, in places like Singapore. The comparison is fair

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.

"I surprise myself sometimes" - I feel this so much especially when I cook something amazing 🤣

Curry Laksa is the best. As a Malaysian, I love to eat Curry Laksa. You cook very well too. Fuiyoh

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 . ❤

Great tips on the oil temp on the tofu. Mate, great explanation. I really appreciate that. Thanks.

This is my favourite dish of all time

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!

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.

Definitely one of the best soups

Andy ... cheers, legend! Real stonkin' recipe you've shared here 🍜

Absolutely brilliant cooking Andy. It's 4am and now I'm starving

Honestly Andy: I would get your cookbook right away! 😻 (But the book is 36€, the shipping is 15€, that seems unreasonable right now.)

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.

Mashed peas and Irish stew. Or martabak manis.

Had this for the first time on a visit to London! Now a favorite for sure

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_cooks

3 ай бұрын

Thank you bro!

This is the video I needed 2 days ago when I was scouring KZread 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_cooks

3 ай бұрын

Next time!

Great recipe! Thank you so much, I made this for my dinner last night and it was so delicious 😋

I LOOOOOOVE Laksa!! I'm finally going to give the traditional method a go and this has spurred me on - thanks Andy!!

Yum 😁👍, thanks Andy. That’s a definite I am going to have to cook. I love a good curry laksa !!

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

Great video. The laksa looks great. Thanks!

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!

@lenziany

2 ай бұрын

Is Malay laksa same with Singapore?? Cause i heard it's from Singapore 🤷🏻‍♀️

@shaunchew25

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.

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

Chef Andy I salute you. Epic skills.

Love u did my favourite dish.

Andy, please make a sarawak laksa! To me it's even better than curry laksa

This was so fun to watch! I’ll have to try it some time :) 🍜

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.

Your videos are a treat! Keep it up!

Andy, you’re killing me with the brought, not bought 😆 love your videos, man ❤️

I have never had a Laksa, now I really have to make it.

Awesome prep!!!

Amazing work chef

Andy has nailed this one !

I do love Tom Yum, so need to give this a try!

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.

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_cooks

3 ай бұрын

Thanks mate, I'll have to check some of them out!

Best recipe 😊 Andy you are delightful love your recipes

Warning! Do not watch on an empty stomach. I am so dang hungry now 🤤

love it!!

Looks really good

My laksa favorite list: 🤤🤤 1. Johor Laksa 2. Sarawak Laksa 3. Curry Laksa 4. Singapore Laksa 5. Penang Laksa

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.

Excellent Andy. I can taste that from here 😊😊😊

Hard agree on the Por Kwan Laksa paste. Absolutely the best! Will have to give your jazzed up version a go!

Absolutely love the new kitchen chef! This looks bloody delicious 😅

@andy_cooks

3 ай бұрын

thank you!

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.

It's comfort food, curry laksa! ❤Hey Chef Andy, where is the laksa leaf?

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.

Love it! I use some seafood mix from Coles instead of the chicken and go full seafood in mine.

Love this channel. One of the few cooking channels where the person actually has character!

Love u did this my favourite ever.

Just had lamb chops, roast potatoes and veg and now you have made my mouth water 😂😂

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

I have seen my man make a couple of litle mistakes, or shal we say bad choices, but my bro is great, it aint easy to know how to cook food from all over the world. my man is a Master.

Delicious 😋

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! ❤

@fernbrisot325

3 ай бұрын

Amazon sells a lot of ingredients, including the laksa paste, fried shallots, fish sauce, sambal and fresh turmeric.

andy you're a king.

Nice one mate, threw this recommendation on your website a couple weeks ago 🤜🏻⚡️🤛🏻

Yes. It is the best.

Delicious!

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.

i love all your recipes!! keep it up

I tried his recipe at home. It is AMAZING

My favourite YT chef cooking my fav dish, thanks mate

@andy_cooks

3 ай бұрын

My pleasure

Ohhhhhhhh Chef …….we have snapper and beer battered oysters planned for dinner and now I want to make Laksa 😅. Marvellous video and cannot wait to try your version ❤

Thank you! Its so difficult to get good curry laksa nowadays.

After visiting Thailand my new favorite dish is Khao Soi. I would love to see you make it Andy!

YES, YESSSSSS!!!

i couldn’t eat it but i still like watching and i can imagine my son eating and enjoying it

As big time foodie this was very good! Defo gonna make!

Absolutely the best noodle soup in existence 🎉

love watching your videos, can you make a video for Ramadan dishes.

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.

Amazing Andy

Man, I feel so sorry for individuals that cannot take the deliciousness of cilantro, coriander, saying it tastes like soap. You either hate it, or love it. There ain't no middle grounde, unfortunately. Which complicates my life when I make my famous Tom-Yum soup for friends and family. I need to make TWO batches, Andy. I can't make it without that wonderful herb.

Yes!! ❤❤