Odelay Cafe’s Malaysian chicken noodle laksa
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.