Otago Daily Times

Odelay Cafe’s Malaysian chicken noodle laksa

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Usually a Malaysian laksa like this would be seafoodbas­ed and quite spicy, but this one has less prawn/crab and chilli content in order to achieve a more universal appeal.

Makes 2 large servings

Laksa

1 chicken breast, finely sliced 2 Tbsp plain oil

2 tsp quality curry powder 2 tsp Thai chilli paste

2 tsp tom yum soup base 500ml chicken stock

2 Tbsp fish sauce

1 Tbsp tamarind sauce

1 tsp sugar

150ml coconut milk

Fresh green veges mixture of bok choi, broccoli, kale etc (enough for a small handful per person)

To serve pack of rice noodles freshly squeezed lime juice fresh coriander mung bean sprouts crispy fried shallots sprinkle of freshly grated ginger

Method

Saute the chicken breast in oil on a medium heat until cooked. Then add other laksa ingredient­s except for the fresh greens and bring to a gentle simmer. Taste and season with salt, chilli and sugar to taste.

To assemble

Soak half a pack of rice noodles in hot water until soft, usually about 15 minutes. Place noodles in base of bowl and pour over hot laksa.

Garnish with juice of half a freshly squeezed lime, fresh coriander, mung bean sprouts, crispy fried shallots and a sprinkle of freshly grated ginger.

Recipe provided by Odelay Cafe’s Ed Devereux. Recipe requested by Cleone Bloomfield, Queenstown.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box

517, Dunedin, fax 4747422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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