Malaysian Laksa Recipe

Malaysian Laksa Recipe
Serves/Makes: 4

1/4 pound prawns (shrimps), shelled
1/4 pound chicken fillet, chopped
1 3/4 cup coconut milk
1 3/4 cup chicken stock
1/4 pound noodles
Green coriander
1 tablespoon sambal oelek*
1 tablespoon shrimp paste
1/4 pound tamarind
1 stalk lemon grass, chopped
1 piece of ginger root, grated
2 cloves garlic, mashed
1 teaspoon curry powder
1/2 cucumber, grated
4 hard-boiled eggs, cut in half
How to cook Malaysian Laksa:
Fry prawns and the chicken fillet for a few minutes, add the garlic, ginger, curry, lemon grass, sambal and shrimp paste and fry a few minutes more.
In the mean time, soak the tamarind in the hot chicken stock for 10 minutes, press all fluid out.
Add the stock to the chicken/prawn mixture, cook for 10 minutes.
Add the coconut milk and heat. In a separate pan, cook the noodles.
Put some noodles in a bowl, pour the soup on top and sprinkle with coriander and cucumber.
Add 1 egg and serve.

*Sambal Oelek is a thick, fiery Indonesian sauce made from crushed chili. It’s used sparingly as a condiment, or added to food during the cooking process.


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