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| Laksa ~ Rice noodles with spicy coconut 1 package rice vermicelli 10 large boiled shrimp, de-veined 1/2 cup diced cooked chicken breast 1/2 cup chopped shallots 1/2 cup lemon grass, cut into thin rounds 1/4 cup sliced turmeric 1 tbsp chile paste - store bought or homemade 1 tbsp shrimp paste - also known as terasi (Available in Asian Markets) 3 cloves garlic 2 tbsp sugar 2 tbsp oil 5-6 cups coconut milk Garnish: diced pineapple thinly shredded cucumber (remove peel and seeds) mint leaves chopped onion sliced green and red Thai peppers 1. Boil rice noodles for 5 minutes, add salt and continue boiling for an additional 2 minutes. Drain and rinse in cold water. Set aside on a serving plate. 2. Using a mortar and pestle (or food processor) grind shallots, lemon grass, turmeric, chile paste, shrimp paste and garlic to a fine paste. 3. In a wok or saucepan, heat oil over medium heat. Stir-fry the paste for 1 minute, add sugar, salt and coconut milk and bring to a boil. Lower the heat, cook until coconut milk breaks into oil. 4. To serve, place rice noodles in a bowl. Arrange chicken and shrimp over noodles, pour sauce over all and garnish as desired. Chile Paste 25 red chiles cut into small pieces ~ Found in Asian Markets 15 shallots, finely chopped 10 cloves garlic, finely chopped 1 tsp salt 1. Put all ingredients into a mortar and using the pestle pound until you have a smooth paste. Put in a jar with a tightly closing lid. Store in refrigerator. |
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