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  Malaysian Laksa
  Category: Oriental
  Author: Kevin Cramb - Cathay Pacific Catering in Hong Kong
  Date: 9/12/2010
  Hits: 746
Serving size: 6

Recipe note: After moving from South Africa to Hong Kong, I have had the opportunity to experience the most wonderful flavors and fresh produce available in Hong Kong, from around Asia and the rest of the world. This is my version of a great Malaysian dish called Laksa. Hope you enjoy!! Inspired by my wife Jenni, and Executive Chef Jorg Kubisz. Bon Apetit...

Preparation time: 45 Minutes

500grams fresh (if possible) flat rice noodles
3 tablespoons peanut oil (if allergic to peanuts, use olive oil
1-tablespoon ground cumin
1-tablespoon ground coriander
1-tablespoon turmeric
4 strands saffron
1 stem lemon grass - cut in half and split down the center
2-tablespoon palm sugar
1-teaspoon shrimp paste
1-teaspoon fish sauce
1 pint (600ml) coconut cream
1 pint (600ml) coconut milk
400gram(14oz) cooked chicken, shredded (remove all skin)
2 large onions - finely chopped
4 cloves garlic, peeled and crushed (roasted garlic is even better)
4 spring onion - roughly chopped
3 red chili - de-seeded and finely chopped (or 3 bird eye chili)
100gram roasted peanuts - roughly chopped
175gram fresh bean sprouts
1 small bunch fresh coriander - torn into small pieces (not chopped)
2 whole lime leaves
2 whole curry leaves
salt and pepper to taste
Heat Oil in a large saucepan.
Add the finely chopped onions and fry until golden brown.
Add the Garlic, chilies, half the peanuts, ground coriander, cumin, turmeric, saffron, lemon grass, lime leaves and curry leaves.
Fry for 3 minutes so that all that flavors release their aromas. Do not burn the base of the pan, otherwise you will have to start again.
Stir in the Coconut Milk and Coconut Cream, the shrimp paste, half the sugar, and fish sauce.
Cover and allow to simmer for 15 minutes.
While simmering, blanch the noodles for 5 minutes, in boiling water seasoned with salt and pepper.
Season with salt and pepper, taste, and if needed, add the balance of the sugar depending on the balance.
Add the chicken and half the bean sprouts and simmer for another 5 minutes.
Drain the noodles and divide between the 6 bowls.
Sprinkle over half the chopped spring onions, half the fresh coriander and the remaining bean sprouts.
Place ladles of the Chicken and Coconut Sauce over the noodles.
Garnish each bowl with the remainder of the spring onion, peanuts, coriander and the Sweet Chili.

Just simply awesome!!

Reformatted from a recipe submitted to, © Good Cooking, Inc.
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