SARAWAK LAKSA / SPICY BORNEO NOODLE SOUP

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 )

METHOD:

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.

SANDWICH TOAST WITH MINCED MEAT & VEGETABLES

 Few slices of bread  

Butter to spread

TO MAKE FILLINGS:

200 gm minced meat

( chicken, mutton, beef of any meat )

1 potato small ( boiled, peeled & chopped )

1 carrot small grated

1 tomato small chopped

Cabbage / spinach shredded

1 onion chopped

1 tsp ginger & garlic paste

½ tsp meat curry powder

¼ tsp pepper powder

¼ tsp garam masala powder

¼ tsp turmeric powder

Salt to taste

Oil for cooking

METHOD:

Sauté onion till brown, add ginger garlic paste,

fry for few seconds, add in the meat, curry powder, turmeric powder, salt & stir-fry till meat is cooked.

Now add in all other ingredients mix well &

keep aside to cool.

TO MAKE SANDWICH:

Spread butter on 1 side of each bread.

Add 1-2  tbsp minced meat mixture on the

bread & cover with another bread on top

Heat up Sandwich toaster & toast the

bread until golden brown colour.

Serve with tomato ketchup

FRESH PRAWNS WITH CHECK PEAS & VEGETABLES CURRY

A:

½ tsp mustard seeds

½ tsp fenugreek seeds

1 dried chilly cut

1 stalk curry leaves

B:

2 green chilies sliced

1 inch ginger sliced

1 onion sliced

3 cloves garlic sliced

C:

1 tbsp chili powder

2 tbsp seafood curry powder

½ tsp turmeric powder

( add water & make into thick paste )

D:

100 gm fresh prawns cleaned

100 gm check peas cooked

100 gm bottle gourd cut

1 drumstick cut

1 tomato cut

1 tsp tamarind paste

200 ml coconut milk

Salt to taste

Oil for cooking

METHOD:

Heat up oil, fry A, once mustard

seeds start to pop up add B &

fry till golden brown.

Add in C, fry for few minutes.

Add some water & salt.

Once water start to boil add

drumstick, bottle gourd & tomato.

When vegetables is ½ cooked

add tamarind paste & cook.

When it’s ¾ cooked add prawns,

check peas & cook.

Last add coconut milk, when curry

start to boil remove from fire.

Serve with rice or breads.

NOTE:

Curry taste better if cooked in

earthen pots & leave it in the pots

for few hours or overnight before serving.