All variations of Laksa are full of Asian flavours, easy to prepare and cooked to perfection in less than 15 minutes. An ideal family meal for these cooler autumn evening.
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Traditionally a finely chopped red chilli is used to give ”a bit of a kick” but instead a nice addition is your home made Tomato Sweet Chilli Jam which was featured April 12.
This popular Malaysian noodle soup is often called Asam Laksa because the Malay word for tamarind is Asam. Tamarind grows on the Malaysian Island of Penang and is commonly used to give the dish a slightly sour flavour. This large, graceful tree produces long, brown pods which house seeds surrounded by fleshy, sticky pulp. Jars of tamarind paste can be found in any Asian or Whole foods store.
ASAM LAKSA – CREAMY CHICKEN n' MUSHROOM
2 coils thin, dried egg noodles – 150g
salt and lemon pepper
¼ teaspoon sesame oil
400ml can Premium Coconut Cream – not “lite”
3 cups chicken stock
2 tablespoons Fish Sauce
2 tablespoon Tamarind paste
¼ cup home made Tomato Sweet Chilli Jam
¼ cup peanut oil
2 large cloves garlic – finely chopped
small piece fresh ginger – finely chopped
200g small button mushrooms – quartered
¼ teaspoon salt and ground pepper
400g cooked chicken – roughly chop
425g can whole, baby sweet corn – drain
3 heads baby pak choy (300g)– finely slice
fresh coriander for garnish
To cook egg noodles, place in a saucepan of boiling water and cook for three minutes or until loose. Rinse under cold water. Drain. Season with salt, lemon pepper and sesame oil. Set aside.
Into a large bowl, mix together coconut cream, chicken stock, Fish Sauce, Tamarind paste and Chilli Jam. Set aside.
Using a wok, toss in hot oil for a couple of minutes garlic and ginger. Add mushrooms, salt and pepper. Cook for a further 3-4 minutes. Pour in coconut cream combo. Bring to the boil, add chicken, sweet corn, noodles and pak choy. Cover. Simmer gently until tender. Approx. 5 minutes.
Ladle into warm bowls, garnish and enjoy with Roti Canai – an Indian influenced flat bread.
Handy Hints:
* Use juice 1 lime instead of Tamarind
* Coriander is not to everyone's taste - try spring onions
* For a quick alternative use prepared garlic and ginger from the jar.
* Pak choy belongs to a large family of Asian greens e.g. bok choy, wong bok
Happy Cooking
If I can be of help with any cooking problems please send questions to anne_morton2001 @ yahoo.com