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Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Usually a Malaysian laksa like this would be seafood-based and quite spicy, but this one has less prawn/crab and chilli content in order to achieve a more universal appeal.
Malaysian chicken noodle laksa
Makes 2 large servings
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)
pack of rice noodles
freshly squeezed lime juice
mung bean sprouts
crispy fried shallots
sprinkle of freshly grated ginger
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.
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 474-7422, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.