Thursday, March 5, 2009

Chicken Curry Laksa with Linguine

Curry Laksa Mee/Noodles is a popular hawker stall dish in Malaysia. Curry Laksa refers to noodles served in coconut-based curry soup. Ask any Malaysian,I'm sure they will tell you ,how much they loves curry laksa. For those who can't easily access to curry laksa anytime ,like me,so cooking at home is the only optional with minimum ingredients. Excerpt from wikipedia:"Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in Malaysia and Singapore.Curry laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include tofu puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa which uses chicken instead of shrimp. Cockles are usually very commonly used in laksa and most vendors would add them into laksa unless customers request not to have cockles for hygiene reasons. Laksa is commonly served with a spoonful of sambal chilli paste and is traditionally garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum.
Ingredients:


1 box/1 pound linguine
4 pieces chicken thigh ( chop into 2 pieces)
4 tbsp homemade sambal belacan paste
5 tbsp curry powder (prefer Nuri's or Baba's brand)
1 sprig curry leaves
1 can coconut milk (400ml)
2 cup whole milk/low fat milk
2 pieces medium size rock sugar
2 tbsp chicken bouillon powder
1 tbsp cooking oil
Salt to taste


For Garnishing:
Cilantro
Fried Shallot










Method:


1: Fill a large stockpot with water. Add in salt ,let the water rolling boil,add in pasta ,cook until al dented,sieved set aside or cook accordingly to the box instruction .


2:Prepare a medium stock pot with oil ,curry leaves and homemade sambal belacan paste at high heat.Then add in coconut milk and chicken thigh,reduce heat to medium, simmer for 20 minutes or until the chicken cook with lid. Add in rock sugar,salt ,chicken bouillon and milk at high heat.When the curry soup is rolling boil,check the seasoning .


3:Meanwhile prepared individual soup bowl,put a handful of linguine/noodles into the bowl,then ladle pipping hot soup with chicken thigh on top of the linguine/noodles.Any amount you like.Then garnish with cilantro and fried shallot.Serve warm or hot.



Note:


I'm going to share this Curry Chicken Laksa with Linguine at Presto Pasta Nights hosting and create by Ruth of Once Upon a Feast.







6 comments :

Ruth Daniels said...

Photos and list of ingredients has me drooling. Thanks for sharing with Presto Pasta Nights.

Little Corner of Mine said...

Beautiful pictures! You are making me craving for one bowl even though I just had some.

Kevin said...

That laksa looks really good!

ICook4Fun said...

This is one noodles I ate a lot when I was home. You make me crave for a good bowl of Laksa now :)

Beachlover said...

Ruth:
thanks for hosting the event:))

LCOM:
lol!! you're really funny!!

Kevin:
thank you:P

icook4fun:
I bet the laksa at home is 10X better than mine without the best "lui" avaliable..

tigerfish said...

Nice idea. I think I can really try making this in future. :)

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.