If you missed the glorious offerings of the 2011 Good Food & Wine Show in Melbourne recently, never fear! This food-show extraordinaire is making its way up to Sydney, Perth, Adelaide and Brisbane in the next few months.

In the meantime, try your hand at this warm, spicy laksa from The Food Book (p. 247) — inspired by Poh Ling Yeow’s Malaysian segment at the Melbourne 2011 GFW show. There are many types of this popular Malaysian dish, but the most common is the coconut-rich curry laksa. Some say ‘laksa’ comes from the Sanskrit lakh (meaning 10,000), referring to the many ingredients used to make it. You can use various noodles – from very thin vermicelli to thick udon.

Serves:Prep time: 15 minutes  Cook time: 20 minutes

Special equipment: saucepan, cap opener Nutrition: excellent source of protein and carbohydrate  Skills: sautéing, simmering

Ingredients:

2 tablespoons (40ml) oil

1/3 cup (85ml) laksa paste

2 cups (500ml) chicken stock (p. 186)

1 tablespoon (20g) brown sugar

2 tablespoons (40ml) fish sauce

400ml can coconut milk

2 kaffir lime leaves

200g thin egg (or rice stick) noodles

1 chicken breast

250g green prawns

50g tofu

50g bean sprouts

1 tablespoon (20ml) lime juice

3 tablespoons (30g) peanuts and

3 tablespoons (3g) corriander leaves to serve

Method:

01  Heat oil in larger suacepan on medium-high and add laksa paste. Sauté for about 2 minutes, or until fragrant.

02  Stir in stock, sugar, fish sauce, coconut milk and kaffir leaves and bring to boil.

03  Add noodles and reduce heat to medium-low. Simmer for 2 minutes.

04  Finely slice chicken breast fillet and peel and devein prawns. Dice tofu.

05  Add chicken to soup, simmering for 3 minutes.

06  Add prawns and tofu, and simmer for another 2-3 minutes, or until prawns are cooked. Remove lime leaves.

07  To serve, divide bean sprouts between 4 deep bowls and spoon in laksa. Garnish with chopped peanuts and coriander and sprinkle with lime juice.

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