Ditch the takeaway and make your own laksa, topped with tender chicken. Have fun personalising it to your own taste with aromatic herbs, tofu and chopped chilli. Recipe from Ipoh Laksa, Brisbane.
1/4 cup vegetable oil
4 Tbsp chili paste
4 cloves garlic
3 stalks lemongrass (sliced)
1 cm galangal
1 cm fresh turmeric
2 tbsp coriander powder
1 tbsp shrimp paste (belacan)
2 x 400ml tins coconut milk
1 large chicken breast, cooked and shredded, or 8 large prawns peeled, de-veined and cooked for a very short time
Additional extras (optional): fish balls, tofu, mint, chopped chili, bean sprouts, rice noodles (Vermicelli) or Hokkien noodles all make excellent additions.
Blend chili paste, shallots, garlic, lemongrass, galangal, candlenuts, turmeric, coriander powder and belacan in a food processor until smooth.
Heat oil and fry paste till fragrant.
Add coconut milk (approximately 600ml to start) and bring to boil before lowering to a gentle simmer.
Add salt and sugar to taste, and either add water or more coconut milk to achieve desired thickness.
Add chicken or prawns plus any of the additional extras. Ladle into bowls and serve.
Note: When the laksa is cool, refrigerate and reheat only the amount needed.
What is your favourite Malaysian recipe?