Laksa

amount preparation
Chicken Stock
Chicken/Drumstick 3
Stock/Chicken 500ml
Water 250ml
Chilli Sauce
Garlic 1/2 clove minced
Oil/Canola 1 tablespoon
Paste/Laksa 1 1/2 teaspoon
Sambal Oeleck 1 tablespoon
Sauce/Soy 1 1/2 teaspoon
Sriracha 1 tablespoon
Sugar/White 1/2 teaspoon
Broth
Chilli/Birds Eye 2 Finely chopped
Garlic 2 Cloves minced
Ginger 2cm cube Finely grated
Lemongrass/Fresh 1 white part grated
Lime/Juice 1 wedge
Milk/Coconut 1 can / 400g
Oil/Canola 1 1/2 tablespoon
Paste/Laksa 175g
Sauce/Fish 2 teaspoon
Toppings
Bean/Sprout 80g
Noodles/Hokkien 100g
Noodles/Vermicelli 50g
Tofu/Puff 80g / Handful Cut in half

Directions

Chicken Stock

  1. Place chicken stock ingredients in saucepan and bring to simmer.
  2. Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by ~ 1/3
  3. Discard skin, peel flesh off bone and place in bowl. Set broth aside

Chilli Sauce

  1. Mix ingredients together in small bowl, set aside for 20 minutes

Topping

  1. Mix butter, breadcrumbs & salt

Broth

  1. Heat oil, add Garlic, Ginger and saute for 20 seconds
  2. Add lemongrass and chillis, cook for 1 minute
  3. Add Paste/Laksa, turn heat to medium and cook until fragrant
  4. Add Chicken Stock, Coconut/Milk, Sauce/Fish and 2 teaspoon of Chilli Sauce. Place lid on and simmer for 10 minutes
  5. Adjust to taste, using Lime/Juice (sour) and fish sauce (saltiness)
  6. Add tofu puffs, turn off stove leave lid on for 5 minutes

Assemble

  1. Prepare noodles per package
  2. Divide noodles into bowls, top with shredded chicken
  3. Pour broth over, top with bean sprouts.
  4. Add Eggplant, Coriander Leaves, Lime Wedge
  5. Serve with Chilli Sauce on the side

Serve with

References