Laksa Lemak Recipe
 Malaysian Recipes

Ingredients:

3
4 cloves
7
5 cm/ 2 in
1 1/2 tbsp
1 1/2 tbsp
115 g/ 4 oz
3 tbsp
700 g/ 1 1/2 lb
675 ml/ 24 fl oz/ 2 cups
450 g/ 1 lb
225 g/ 8 oz
225 g / 8 oz
450 ml/ 16 fl oz/ 2 cups

dried red chilies, cored, seeded and chopped
garlic, crushed
shallots, chopped
piece fresh root ginger, chopped
ground coriander
ground turmeric
thin rice noodles
vegetable oil
boneless, skinless chicken breast, cubed
chicken stock
raw, unpeeled medium prawns (shrimp)
bean curd, cut into 2.5 cm/ 1/2 in cubes
bean sprouts
coconut milk
small bunch spring onions (scallions)

Method:

1. Soak chilies in hot water for 10 minutes. In a blender, add chilies, garlic, shallots and spices; grind to a paste.

2. Soak noodles in hot water for 5 minutes. Drain and put aside.

3. In a wok or saucepan, heat oil in medium heat, stir in spice paste and cook for 3 minutes. Add chicken and cook, stirring, for 4 minutes. Add stock; simmer gently for 25 minutes.

4. Add prawns (shrimp) and simmer for 4 minutes until they turn pink. Add bean sprouts, noodles and coconut milk. Stir and simmer for 5 minutes. Thickly slice spring onions (scallion) on diagonal, including some green. Add half to pan. Serve garnished with remaining spring onions (scallions).

Serve 6