Ingredients For Laksa:
Boneless chicken 1/2 kg
Ginger 1 inch piece
Garlic 3-4 cloves
Onion 4
Lemon grass 2 inch piece
Sesame oil 3 tbsp
Chicken stock 3 cups
Fresh red chilies 2
Curry powder 1 tsp
Peas 100 gm
Salt to taste
Black pepper to taste
Lemon juice 1 tbsp
Coconut milk 1/2 cup
Noodles 1 cup
Spring onions 2-3
Cucumber 1 medium
Coriander leaves 1 tbsp
Mint leaves 1 tbsp
Lemon 2
Method:
Grind the ginger, garlic, onions and lemon grass to a paste.
Heat two tbsp of sesame oil in a pan and cook the chicken over high heat until golden brown.
Drain on absorbent paper in the same pan, heatthe remaining oil, add the ground paste and saute till fragrant.
Add the chicken stock, red chilies slices and mix.
Add the curry powder and peas, salt and pepper powder.
Stir in the lemon juice and coconut milk and bring to a boil.
Grind the ginger, garlic, onions and lemon grass to a paste.
Heat two tbsp of sesame oil in a pan and cook the chicken over high heat until golden brown.
Drain on absorbent paper in the same pan, heatthe remaining oil, add the ground paste and saute till fragrant.
Add the chicken stock, red chilies slices and mix.
Add the curry powder and peas, salt and pepper powder.
Stir in the lemon juice and coconut milk and bring to a boil.
To serve, place boiled noodles in individual serving bowls and add the chicken, spring onions, cucumber, fresh coriander and mint.
Pour the hot soup over, fix half a lemon on the rim of the bowl and serve immediately.
Pour the hot soup over, fix half a lemon on the rim of the bowl and serve immediately.
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