Episode 4 - MALAYSIA ON A PLATE
Serves 4 people | Prep Time: 15 mins | Cook Time: 30 mins
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
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
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
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)
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
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!