Post by Aussie on Jun 26, 2004 2:42:00 GMT -5
Laksa Chicken (Thai Style)
Ingredients for paste:
(this can be made day before)
3 long fat stalks lemon grass (use only the hearts, minced)
4 hot chillis - discard the seeds if this may be too hot
4 slices of fresh ginger (or Galangal)
1 teaspoon shrimp paste
3 shallots peeled and chopped or 1 medium onion
3 large cloves garlic (more if desired)
4 Tablespoons peanut oil
1/4 cup fresh cilantro leaves - Coriander leaves
1 teaspoon ground tumeric
1 teaspoon sugar
1/4 cup tamarind paste (you do not HAVE to use this)
Method
Put the minced lemon grass hearts, chillis, ginger shrimp paste, shallots, garlic and oil in a blender and liquify into a speckled mush. Add cilantro sugar and tumeric with the tamarind paste to the blender till its a nice paste. Keep in fridge till used. Make the day before the Laksa, to save time.
Soup
1/2 lb noodles (thick, thin, rice, wheat, egg, beanthread are all fine)
4 cups cooked chicken
Cook noodles according to directions and set aside. Cut chicken into bite sized cubes
Gravy:
2 Tablespopons peanut oil
1 cup of the pre-prepared spice paste
4 cups chicken stock
1/4 cup cilantro (coriander)
1/4 cup asian basil chopped (aslo called laksa leaf)
1/4 cup nam pla (or other fish sauce)
1 can coconut milk
Heat the oil n a pan and stir in the paste, do not BURN! - (about 3 minutes), add the stock, bring to boil and then reduce heat, add the herbs and fish stock, add the coconut milk.....now ready for assembly
Assembly:
GARNISHES: (suggestions only)
Crisp bean sprouts
asian basil
sambal (chilli sauce)
pickle cucumber
Divide the noodles into large bowls
Arrange the chicken over the noodles
Pour the gravy/soup over the top
Garnish with suggestions.
Ingredients for paste:
(this can be made day before)
3 long fat stalks lemon grass (use only the hearts, minced)
4 hot chillis - discard the seeds if this may be too hot
4 slices of fresh ginger (or Galangal)
1 teaspoon shrimp paste
3 shallots peeled and chopped or 1 medium onion
3 large cloves garlic (more if desired)
4 Tablespoons peanut oil
1/4 cup fresh cilantro leaves - Coriander leaves
1 teaspoon ground tumeric
1 teaspoon sugar
1/4 cup tamarind paste (you do not HAVE to use this)
Method
Put the minced lemon grass hearts, chillis, ginger shrimp paste, shallots, garlic and oil in a blender and liquify into a speckled mush. Add cilantro sugar and tumeric with the tamarind paste to the blender till its a nice paste. Keep in fridge till used. Make the day before the Laksa, to save time.
Soup
1/2 lb noodles (thick, thin, rice, wheat, egg, beanthread are all fine)
4 cups cooked chicken
Cook noodles according to directions and set aside. Cut chicken into bite sized cubes
Gravy:
2 Tablespopons peanut oil
1 cup of the pre-prepared spice paste
4 cups chicken stock
1/4 cup cilantro (coriander)
1/4 cup asian basil chopped (aslo called laksa leaf)
1/4 cup nam pla (or other fish sauce)
1 can coconut milk
Heat the oil n a pan and stir in the paste, do not BURN! - (about 3 minutes), add the stock, bring to boil and then reduce heat, add the herbs and fish stock, add the coconut milk.....now ready for assembly
Assembly:
GARNISHES: (suggestions only)
Crisp bean sprouts
asian basil
sambal (chilli sauce)
pickle cucumber
Divide the noodles into large bowls
Arrange the chicken over the noodles
Pour the gravy/soup over the top
Garnish with suggestions.