2 of My Favourite Things…

Raindrops on roses and whiskers on… Oh wait! Nope… They are not my favourite things…
As far as food goes, laksa and crumpets are two of my favourite things. Not at the same time mind you, but independently, I LOVE these foods. How excited I was when one person (Tegan, that’s you!!!) commented on facebook asking for recipes for both CRUMPETS AND LAKSA!!! A woman after my own heart. I have blogged my crumpet recipe before, but this Laksa recipe is my husbands recipe and it is absolutely the BEST thing he makes. Even though he is a brilliant cook, nothing tops his Laksa, so let’s start with that…
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INGREDIENTS: 

500g Chicken Breast thinly sliced
12-15 Raw Prawns shelled and deveined
1/2 Cup Laksa Paste (mild, medium or hot depending on your tastes)
1 440 ml Can of Coconut Cream
1 Litre of Chicken Stock
1 handful of Green Beans
1/2 packet of Thai Noodles or Glass Rice Noodles
1 fresh Red Chilli – halved and thinly sliced
1 Handful of Coriander Leaves
2 Tbs of Oil – use an oil that doesn’t have strong flavours. Rice Bran Oil is recommended

Optional:
Fish or Scallops could be added or used to substitute the chicken and/or prawns
1/2 Cup of Bean Sprouts
1 Tbs of Brown Sugar

NB- this recipe is much easier to make if you have a Wok. You can make it in a saucepan but it will be much more difficult to regulate even heat.

Prep:

  1. Make sure chicken is thinly sliced (no more than 5mm thick)
  2. wash and peel/shell all seafood
  3. half and finely slice the chilli. If you like a hotter chilli taste, keep the seeds.
  4. pick the leaves off the coriander stems and set aside.
  5. top and tail green beans and cut them into pieces about 5-6cm in length
  6. wash bean sprouts (if you are using them)

Cooking:

  • Boil jug full of water. Put your noodles into a large bowl. Cover with Boiling water and leave to soak.
  • Heat 1 Tablespoon of the oil in a wok. Add the thinly sliced chicken and quickly stir fry until browned. (At this point for some extra flavour you can add a couple of tablespoons of the laksa paste to the chicken while it is browning. You can also add half of the chilli to add some heat. If you have children who are not used to, or don’t eat hot spicy foods, it is recommended that you leave the chilli out of this step and use the chilli as a garnish for the adults at the end). Once the chicken is beginning to colour, add your seafood to begin it’s cooking. Be careful not to overcook the seafood as it will go tough and chewy. Once the chicken has colour, it is ready to be taken out.
  • Remove chicken from the wok and put aside in a bowl. Add the remaining tablespoon of oil and the 1/2 cup of laksa paste. Fry off the paste for about 90 seconds, stirring constantly – be warned, the paste may cause a few spits from the wok.
  • slowly add the chicken stock making sure to incorporate it well with the laksa paste
  • once the stock and laksa mix has come to the boil add the green beans and the coconut cream. Once this mix comes back to the boil, turn the heat down to a gentle simmer. And simmer for 2 minutes.
  • add your Chicken and seafood back to the wok and simmer for another 2 or 3 minutes.

Serving: This recipe serves 4-6 adults. It is best served in soup bowls.

  • While the laksa is on its final simmer, strain the noodles and place a small amount in the bottom of each bowl.
  • Ladle the laksa liquid into each bowl until the noodles are well covered.
  • If you are using Bean sprouts, place a tablespoon full into each bowl
  • put some of the green beans into each bowl and then add the chicken and seafood
  • Top each bowl with some Coriander leaves and fresh chilli and enjoy
   
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And there you go, how delicious does it look? VERY I hear you say? YES VERY! It is also really quick and easy!

Now moving onto my next favourite ….

**NOTE: I only make a half batch and I got about 18 from the batch. I made it in the breadmaker, but would be easy as to do by hand as well.

Put in your breadmaker: I always try to remember to put the yeast in last and on top of the flour. I don’t know why this is because I am not a “baker” but I know that if the yeast mixes with the sugar or salt before everything else it isn’t as effective.
2 tsp sugar
1 tsp salt
800mL slightly warmed milk

600g strong plain flour

2 tsp dried yeast

allow this to mix (on the dough/rise setting) and then rise for 1 hour (it should end up to be double the size).

Then add in:
1/2 tsp bicarb mixed in 1Tbs warm water. Run the dough cycle again. After this rise it should be bubbly and again, about double the size.

Heat your frypan on medium heat. Grease some egg rings (apparently you can actually buy crumpet rings which are a bit bigger). Pour about 2Tbs or 1/4 Cup of the mix in each egg ring (should be about 3/4 up the side of the ring). The top will go bubbly and will look almost “set”, and at this stage flip it and cook for a minute or so.

Put on a rack to cool and then repeat the process until the mix is gone.

Smother them in butter and promite and you are living my “Special Breakfast Dream!!!”

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Well, Tegan (and everyone else), I hope you get a chance to try these recipes! SO yummy and very much worth learning!

Hope you have a very crumpet and laksa filled weekend.
Enjoy! x

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