D gang's highest request when it comes to gathering time. Made this yesterday for an early 'Chap Go Meh' gathering. I kind of underestimated the amount I was suppose to cook but in the end I think everyone enjoyed it. It was a pretty "spicy" night as we also had 'Malap' or Hot Pot Steamboat. Wow! hot, spicy and sweaty but they were all real good to end the festive Chinese New Year Season. Accompanied by friends, games, drinks and fireworks, we had a ball!
This recipe takes quite a bit of time to prepare. The bits of ingredients take the most time. The broth can be done in ten to 15 minutes. It took me whole morning to prepare everything but I tell you, there's nothing like satisfaction to your heart's content when you get to taste this!
D Gang's Laksa
Ingredients:
A:
5 cups of Liza's Laksa paste
6-7 cups of Coconut Milk
1 litre of Chicken Stock
4 cups of water
200g of Prawns; preferably only the heads (cleaned thoroughly)
6 shallots; finely chopped
4 cloves of garlic; finely chopped
3 stalks of Lemongrass; take ends only (yellow part) & slightly pound them
4 Screw pine leaves; torn in d middle and tied into a knot
2 cups of sugar
2 tbspns of salt
1 cup of Kasturi juice
B:
4 packets of Meehon; cooked in boiling water & drained
10 eggs; fried into omellette & cut into strips
8 pcs of fishcakes; fried & thinly sliced
Chicken Breast; cooked in stock for 'A' & shred after the meat has cooled down
2 packets deep fried tofu; sliced thinly or in small cubes (usually available in Supermarkets)
3 handful of beansprouts; blanched
2 Cucumbers; thinly cut into strips
Method:
Add a few tablespoons of oil into a large pot. Caramelise the shallots and garlic alongside with the lemongrass and screwpine leaves and put in the prawns and stir under medium low heat until prawns turn light pink. Pour in the Laksa paste and cook paste until aromatic (or for a few minutes). Make sure to stir occasionally while cooking paste. Then pour in the chicken stock and bring to a boil. Add in the water and bring to a boil once again. Next, pour in the coconut milk and kasturi juice and let it boil for 4 minutes while stirring. Lower down the fire and let it simmer for 10 minutes after you have put in the sugar and salt.
Place an amount of meehoon in a bowl, topped with the shredded chicken, omellette, beansprouts, fishcakes, cucumber and tofu. Add the hot laksa broth into the bowl and serve with a slice of kasturi and a teaspoon of 'Sambal belacan'.
Serves: 20
*Tip*: The laksa paste is very spicy thus adding more sugar can lessen the spicyness. Add more coconut milk for a creamier taste and instead of adding water, you can also prepare more chicken stock and therefore need not add water.
To shred chicken, lay cooked breast meat on a chopping board and use a fork to shred out the meat. Use the fork backside up and scrap alongside the chicken veins.
Will post up the pic later on as I forgot to take my camera along with me lastnight.
Happy Chap Go Meh!
This recipe takes quite a bit of time to prepare. The bits of ingredients take the most time. The broth can be done in ten to 15 minutes. It took me whole morning to prepare everything but I tell you, there's nothing like satisfaction to your heart's content when you get to taste this!
D Gang's Laksa
Ingredients:
A:
5 cups of Liza's Laksa paste
6-7 cups of Coconut Milk
1 litre of Chicken Stock
4 cups of water
200g of Prawns; preferably only the heads (cleaned thoroughly)
6 shallots; finely chopped
4 cloves of garlic; finely chopped
3 stalks of Lemongrass; take ends only (yellow part) & slightly pound them
4 Screw pine leaves; torn in d middle and tied into a knot
2 cups of sugar
2 tbspns of salt
1 cup of Kasturi juice
B:
4 packets of Meehon; cooked in boiling water & drained
10 eggs; fried into omellette & cut into strips
8 pcs of fishcakes; fried & thinly sliced
Chicken Breast; cooked in stock for 'A' & shred after the meat has cooled down
2 packets deep fried tofu; sliced thinly or in small cubes (usually available in Supermarkets)
3 handful of beansprouts; blanched
2 Cucumbers; thinly cut into strips
Method:
Add a few tablespoons of oil into a large pot. Caramelise the shallots and garlic alongside with the lemongrass and screwpine leaves and put in the prawns and stir under medium low heat until prawns turn light pink. Pour in the Laksa paste and cook paste until aromatic (or for a few minutes). Make sure to stir occasionally while cooking paste. Then pour in the chicken stock and bring to a boil. Add in the water and bring to a boil once again. Next, pour in the coconut milk and kasturi juice and let it boil for 4 minutes while stirring. Lower down the fire and let it simmer for 10 minutes after you have put in the sugar and salt.
Place an amount of meehoon in a bowl, topped with the shredded chicken, omellette, beansprouts, fishcakes, cucumber and tofu. Add the hot laksa broth into the bowl and serve with a slice of kasturi and a teaspoon of 'Sambal belacan'.
Serves: 20
*Tip*: The laksa paste is very spicy thus adding more sugar can lessen the spicyness. Add more coconut milk for a creamier taste and instead of adding water, you can also prepare more chicken stock and therefore need not add water.
To shred chicken, lay cooked breast meat on a chopping board and use a fork to shred out the meat. Use the fork backside up and scrap alongside the chicken veins.
Will post up the pic later on as I forgot to take my camera along with me lastnight.
Happy Chap Go Meh!
