Saturday, November 16, 2013


200 gm Sarawak laksa paste
( I use readymade paste )
1 chicken breast
300 gm of prawns
400 ml of coconut milk
Salt & pepper to taste
Rice vermicelli
Bean sprouts ( blanched for
5 seconds just before serving ).
Young coriander leaves cut
Eggs beaten ( made into thin
omelet & sliced ).
Lime wedges to serve
Red chilies cut
Shrimp paste ( sambal belacan )


Cook vermicelli in boiling water for few
minutes & drain just before serving.

Bring 3 liters of water to a boil &
add the whole chicken breast.

Return to a boil then cover & turn it down
to a simmer for 20-30 minutes, remove
chicken & submerge in ice-cubed water.

This is a great way of poaching a chicken,
tender juicy flesh every time.

Shred chicken into bite size pieces,
discharge skin & keep bones for stock.

Poach prawns in the chicken stock,
remove & allow to cool.

Peel prawns, keep shells for stock. 

Return chicken bones & prawn shells
together with the laksa paste to 3 liters
 of the chicken & prawns cooking water,
simmer for an hour.

While the laksa broth is simmering away,
prepare the rest of the toppings.

Strain broth to remove all solids, add coconut
milk & cook for a further 5 minutes.

Check for seasonings.

Place rice vermicelli, blanched bean
sprouts, chicken, prawns & omelet then
ladle some broth over.

Top with cut chilies & coriander leaves.

 Serve with a wedge of lime & shrimp paste
( sambal belacan ).

Squeeze a wedge of lime over,
mix well & enjoy.

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