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Recipes
Chicken Laksa
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
3-4 tablespoons laksa paste
1 clove garlic, crushed
2 cups chicken stock
2 cups coconut milk
300g cooked chicken, roughly chopped
150g store bought fried tofu (optional)
250g rice vermicelli noodles, cooked and drained
100g bean sprouts
½ cup fresh coriander leaves
¹/ ³ cup packaged fried shallots
1. Heat wok on MED setting. Add paste and
garlic and stir fry for 1-2 minutes or until
fragrant. Add stock and coconut milk
and simmer, stirring occasionally for 3-5
minutes.
2. Add chicken and tofu to liquid and cook
until heated through.
3. Divide warm noodles among four bowls.
Ladle liquid with chicken and tofu among
the bowls. Top with bean sprouts, coriander
leaves and fried shallots.
Tip: Fried shallots are available from asian
grocers and some good supermarkets.
Rendang Daging – Spicy Coconut Beef Curry
Serves: 6
Preparation: 30 minutes
Cooking: 1 ½ hours
1.5kg chuck steak
¹⁄ ³ cup desiccated coconut
1 teaspoon ground coriander
¼ teaspoon ground turmeric
4 kaffir lime leaves, shredded
400ml coconut milk
2 tablespoons fish sauce
Sea salt
Curry Paste
8 dried long red chillies
4 cloves garlic, roughly chopped
8 eschalots, roughly chopped
1 lemon grass stalk, white only, sliced
2cm piece fresh ginger, peeled, roughly chopped
2cm piece fresh galangal, peeled, roughly chopped
pinch sea salt
1. To make curry paste, remove stem and
seeds from chillies, soak chillies in hot
water until just softened; roughly chop.
Place all curry paste ingredients in a food
processor and process to a smooth paste;
add a little water if necessary.
2. Trim fat from beef and cut into 3cm pieces.
3. Heat wok on MIN/MED setting; lightly toast
coconut, stirring, until lightly golden; remove
from heat and allow to cool. Once cool,
process in a food processor to a fine powder.
4. Heat wok on MED setting; add curry paste,
coriander, turmeric and lime leaves and
cook, stirring, for about 5 minutes or until
fragrant.
5. Add beef and stir until browned. Add
desiccated coconut, coconut milk and fish
sauce into the wok and stir to combine.
6. Reduce heat to MIN setting and simmer,
stirring occasionally for about 1 ½ hours
or until beef is tender and sauce is a rich
brown colour and has thickened. Season
with salt.
Tip: If the sauce has thickened too much
before the meat is tender then add 2-3
tablespoons of water and reduce again.
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