Shredded egg at the front and shredded chicken meat behind.Īnyway now for the recipe adapted from tummies’ kitchen ( ):ġ) 250g of homemade Sarawak laksa paste. Not much left but you can see how thick and creamy it is. This is the picture of the remaining laksa stock after ladling into bowls. After the chicken is done, I debone it (follow my previous deboning post) and bring these bones back to the stock pot to boil for the next hour. I cook the chicken the same way I cook my chicken rice. At the end, you add coconut milk plus a couple of spoonfuls of belacan to enhance the prawn flavour resulting in a heavenly soup! Don’t forget to sieve the stock twice to ensure no remaining small pieces of prawn shells. However for sarawak laksa stock, the difference is you add in laksa paste before you start boiling the soup for an hour. You can stop here if you are making chicken kueh tiao soup. You get a lovely prawn and chicken stock. Add the chicken broth into the blender.Īnd tada! blitz them into the above picture!Īdd this into the chicken broth with bones and boil for an hour or so. So how do you make a good chicken and prawn stock? I tend to fry the prawn shells + heads then put them into a blender. A couple of spoonfuls of belacan makes the difference too. Hence, I cannot stress enough the importance of making a good chicken and prawn stock to go with the laksa paste. If all you do is add laksa paste and water alone, the concoction you have at the end will just taste spicy but flavourless. I had a friend who gave me some sarawak laksa paste approximately 4 months ago and that saves me a lot of work from having to make my laksa from scratch! Perhaps once I ran out of paste, then I will start to worry about the ingredients I am going to need to fetch for my laksa.Ībove picture is the Sarawak laksa paste I used and it is still my favourite!Įven though you have the ready made sarawak laksa paste in hand, it does not mean that all you have to do is add water and that’s it. Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines > MalaysianChefs.I have to say I am not a big fan of spicy food. The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here > Click to View or Download
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