@luckydragonsupperclub: Here’s your sign to host a laksa party as the weather cools over the next few weeks! For me, Laksa is an all year round thing, but if you’re looking to share a heart warming meal with friends and family, Laksa is a great shout! I’m Joojing up @The TG Mart Tumisan Kari Laksa Paste with bone in chicken pieces and some aromatics. You can find Tean’s Gourmet at your local Woolies/Coles or at your local Asian grocer. See my instructions below! @amysonfoods BROTH: 1 tbsp neutral oil 1 shallot, diced 2 garlic cloves, diced 1 tsp curry powder (I use malaysian curry powder) 4-5 bone in skin on chicken thighs (boneless and skinless is fine too) 400ml coconut milk 1L water / chicken stock 1 tbsp sugar Fried tofu puffs Fish balls Fish cakes Heat oil in a pot over medium heat and sauté shallots and garlic until fragrant. Add 1 sachet of Tean’s Gourmet Curry Paste and curry powder, cooking for 1 minute. Then, add bone-in chicken pieces, water, and sugar, bringing it to a boil before reducing the heat to low. Simmer for 30-40 minutes with the lid on, then remove the chicken and let it cool before shredding it. Add fish balls and tofu puffs to the broth. TOPPINGS: Noodle variety: Rice vermicelli + Singapore noodles Sambal Poached prawns (which you can cook in the broth) Herbs like green onions and coriander 8 minute boiled eggs Fried shallots To crisp up chicken skin: I roasted the chicken skin in the oven at 200C for 20 minutes, place it between two sheets of parchment paper and weighing it down with another baking tray to ensure even crisping. While the broth simmers, make sure to have a separate pot of water heating up to cook the noodles as your guests arrive. Set up a topping station with your favourites. When it's time to assemble, cook the noodles and place them in bowls, then add the fish balls, tofu puffs, and shredded chicken and toppings. Finally, ladle the hot laksa broth over the top and serve for a delicious laksa feast! #laksa #laksaparty #homecooking #dinnerparty

Steph

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Region: AU

Tuesday 06 May 2025 09:44:55 GMT