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.
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