Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a combination of Chinese and Malay cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam (tamarind or gelugur). (wikipedia)
Fragrant. Fresh. Flexible.
While my son preferred his Laksa on a bed of rice and without the snap peas this is an easy and versatile recipe.
500 g chicken sliced into strips (or use leftover roast chicken and add with coconut cream and chicken stock)
3 cloves garlic, finely sliced
2 cm piece ginger, peeled and grated
2 cups chicken stock (gluten free)
1 tin coconut cream (or lite coconut cream)
Pad Thai Rice Noodles
2 tablespoons Laksa paste (or use ‘Always Fresh’ Chilli Jam)
1 tablespoon Fish Sauce
* snow peas or snap peas (or capsicum strips or vegetable of choice for colour and texture)
1 lime, juiced
coriander to serve
red chilli, finely sliced to serve
* fresh bean sprouts (for texture)
- Fry chicken with oil in a heated fry pan. Add the garlic and ginger and cook for a further 2-3 minutes.
- Add laska paste and fish sauce and stir.
- Add coconut cream and chicken stock, stir and simmer for 10 minutes.* Add snow peas or snap peas in the last 3 – 5 minutes.
- Add lime juice and heat through.
- Prepare noodles by soaking in hot water for 5 – 10 minutes. Drain noodles and place in bottom of bowls.
- Pour chicken laksa over the noodles.
- Garnish with sprigs of coriander and red chilli slices.* Add fresh bean sprouts.
My sister reminded me recently of the watermelon jelly mum used to make when we were children. As she is older than me I had to get her to explain. It was a three layer jelly: red, white and green exactly like a watermelon.
Use clear containers: parfait glasses, water glasses, jam jars…
Lime, Coconut and Strawberry Jelly
1 85 g packet Lime Jelly
1 85 g packet Strawberry Jelly
1 Coconut Jelly as per recipe below
Prepare packet jelly as per instructions on box. Make one layer at a time and allow layer to set before adding the next layer. Make sure you allow the second and third mixes time to cool before adding to previous set layer.
400 ml can coconut milk
1 tablespoon gelatine
1/2 cup sugar
1/2 cup water
Heat coconut milk in a saucepan over medium heat for 3 – 4 minutes. Do not boil. Set aside.
In another saucepan, add 1/2 cup water and sprinkle over gelatine. Heat over medium heat for 3 – 4 minutes stirring until gelatine has dissolved. Pour in warm coconut milk. Add sugar and continue stirring until sugar has dissolved. Remove from heat. Pour into a bowl and allow to cool down before layering coconut jelly mix on top of set green jelly.