Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Episode 4 - MALAYSIA ON A PLATE

PENANG LAKSA

Serves 4 people  |  Prep Time: 15 mins  |  Cook Time: 30 mins

Ingredients

2 L water
30 raw prawns
1 boneless, skinless chicken breast, butterflied
125 ml Olivado Avocado Oil
400 ml Trident Coconut Cream
10 fried tofu puffs, halved
2 stalks curry leaves
200 g Trident Hokkien Noodles
200 g Trident Flat Ribbon Noodles
100 g mung beans
2 hard boiled eggs
1 cup coriander and Thai basil
3 tbsp crispy shallots
salt to taste

Penang Laksa - a traditional dish from Malaysia's Penang region

Penang Laksa - a traditional dish from Malaysia's Penang region

Laksa paste ingredients

1 tbsp Olivado Macadamia Oil
5 cm piece galangal, peeled and chopped or 6cm ginger
5 cm piece turmeric, peeled and chopped (or 1 tablespoon ground powder)
250 g French shallots, peeled
10 garlic cloves, chopped
5-20 dried red chilies, seeded then soaked in hot water for 30 minutes to soften
6 large fresh red chilies, seeded and chopped
10 macadamias
5 dried shrimp, soaked in hot water for 10 minutes then drained
2 tbsp dried shrimp paste, toasted
2 lemongrass stalks, white part only, chopped

Method

Pour water into a large stockpot and bring to the boil, then turn the heat down to a simmer, add the chicken and let it cook for 20 minutes. Reserve the stock, remove the chicken, set aside to cool, then shred the chicken into small pieces.

Meanwhile, put all the Laksa paste ingredients in a food processor and blend to a fine paste. Or bash with your mortar and pestle into a fine paste.

Heat oil in a wok on medium low heat and add Laksa paste and fry for 15 minutes. When it’s done, the paste should be dark brown and a layer of red oil will separate from the spices.

Tip everything in the wok into the chicken stock and bring to the boil. Pour in coconut cream, season with salt, add curry leaves, half the mung beans, fried tofu puffs, then lower the heat and let the soup simmer until you are ready to serve.

For each serve, grab a small handful each of hokkien noodles and ribbon noodles, and transfer to a serving bowl. Top the bowl of noodles with remaining mung beans and chicken then ladle the hot Laksa broth along with a few tofu puffs and prawns over the top. Finally finish with half a boiled egg, fresh herbs and crispy shallots.

 

TOP TIP: For those in a hurry, use a pre-packaged Laksa paste that you'd find in your supermarket and add your own fresh garlic and chilli to enhance the flavours


Cendol (COCONUT Flavoured drink)

This sweet delight is found all over Asia and is just the thing to cool you down when the weather gets too hot.  An unusual combination of flavour & texture, it's best enjoyed as a drink (be sure to use a super-sized straw) or like a dessert with a spoon.

This sweet delight is found all over Asia and is just the thing to cool you down when the weather gets too hot.  An unusual combination of flavour & texture, it's best enjoyed as a drink (be sure to use a super-sized straw) or like a dessert with a spoon.

Ingredients

60g mung bean flour
1 cup of water
5 tbsp sugar
1/2 tsp pandam extract

Sugar syrup ingredients

½ cup water
½ cup brown sugar
pinch of salt
1 x 400ml Trident Coconut Milk
loads of ice
fresh grated coconut to serve

Method

Place sugar syrup ingredients into a small saucepan and bring to a boil. Reduce by a 1/3 then set aside to cool.

Meanwhile, place flour, water, sugar and pandam extract into a saucepan and add a pinch of salt. Bring to a boil whisking all the time, reduce heat and continue to whisk until thick and translucent. Remove from heat and pour contents into a potato ricer. Gently squeeze mix through into a bowl of iced water.

Place ice into a large glass and pour the cooled sugar syrup over the top. Place a couple of tablespoons of the Pandam noodles over the top then pour over coconut milk. Serve topped with fresh grated coconut.

Tip: Before drinking, mix it around with your straw to get the right balance of flavour & texture in every mouthful!