Sunday, May 04, 2008

Easy Singapore Laksa Noodles

We made this as our contribution for Easter dinner, it was enjoyed by all who sampled it. The Spice packages make it easier to create this dish, there are many different ones for different dishes from different countries. We also added fish balls when we made them, you can cut them in half and add them at the end, just to warm them up. Often, you can use half rice vermicelli and egg noodles, if you like and have them at hand.

Easy Singapore Laksa Noodles
From Asian Home Gourmet
1 packet Singapore Laksa SpicePaste
250 g bone-in chicken thighs, or prawns
2 cups water
1-1/2 cups thick coconut milk, or 50 g coconut cream powder mixed with 1-1/2 cups water
2 Tbsp vegetable oil
125 g rice vermicelli or egg noodles
1 package puffed tofu, cut into half
100 g beansprouts
cilantro, chopped, for garnish

Cook noodles according to package directions.

Add chicken to boiling water; cover and cook for 20 minutes. Save stock. Debone, shred meat and set aside. If using prawns, cook until they turn pink, about 5 minutes.

Heat oil in saucepan. Add SpicePaste and stir-fry until fragrant. Add coconut cream and stock to the paste; stir well and bring to the boil. Simmer on low heat for 10 minutes.

Serve piping hot over noodles. Garnish with beansprouts, puffed tofu and shredded chicken or prawns. Garnish with chopped cilantro.

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