Delicious fattening Laksa!
I made laksa for Louis and myself tonight, with an old recipe I got off a friend ages ago. (Never trust a thin cook!) I scribbled it on a scrap of notepaper at the time, and I haven’t lost it yet. But now that i’ve said that, I probably will.
I brought out the special ’stix for this one.
Up close and personal.
Ingredients:
- 3x cans of Campbells Chicken Consummate (& 1 can of water)
Or
2x 1 Litre bricks of Chicken Stock - 500g Hokkien Noodles
- 1x Packet of Laksa Paste Mix
- 1x 400ml can of Coconut Cream
- ½ packet of Dried shrimp (the tiny ones)
- 1x Onion
- 4x Chicken Thigh Fillets (Skin off)
- 1x Egg White (discard yolk)
- 1x tbsp Red Rice Wine (or dry cooking sherry)
- 3x heaped tbsp Cornflour
- 1x packet of Fish Cake, sliced
- 1x packet of Fish Balls, halved
- 1x packet of Fried Beancurd Squares, sliced diagonally
- 1x bunch of Bok Choy
- 3x Lap Cheongs, sliced
- Small handful of Bean Shoots
- 1x bunch Coriander, chopped
- 1 bunch Shallots/Spring Onions, sliced
- Peanut Oil
Method:
Chop the chicken thigh into bite size pieces.
Mix the egg white and rice wine with the cornflour. Combine with the chicken, then cover and chill for a few hours.
Dice the onion fine, then add to heated peanut oil. Add dried prawns, lap cheong and laksa paste, and fry for 2 min.
Add stock, bring to boil, add coconut cream and simmer for 15 min.
Heat a pot of salted water, and boil the chicken pieces, a small amount at a time.
Add chicken, fishcake, fishballs and some of the coriander, simmer an extra 10 min.
Add beancurd, simmer another 10 min.
In boiling water, quickly blanch the bok choy.
Then heat the hokkien noodles in the water, and get bowls to assemble.
Put some of the hokkien noodles in each bowl, then the bok choy, then the laksa.
Add garnish (the shallots and coriander).
Serve. (and eat.)
Get hubby to do the dishes, with a promise of some hanky panky later on.
22.Oct.06 
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Since when laksa got fishball? hehe. haha maybe next time U will make us some laksa for us to try on ya *wink wink*