Adams Laksa For One Recipes

Steps:

• Heat a wok until it is hot.
• Add 1 tbsp peanut Oil and 1 tsp sesame oil.
• When the oils are hot add the chopped onion and stir for 2 to 3 minutes.
• Add the ginger, garlic, curry paste, then stir until thoroughly mixed.
• Do not burn.
• Next, open widows in the house and grab a tissue to wipe your teary eyes because the aromatic smell is so strong BUT smells delicious.
• Add chicken and stir for 2 minutes, coating well with the paste.
• Add chili sauce, fish sauce and stir for 30 seconds.
• Add the hot stock, stir.
• Add the cooked noodles and simmer for 2 minutes.
• (Cook noodles of your choice as per noodle directions)
• Then add the lemongrass and coriander; stir well.
• Add the chopped assorted vegetables; stir for a minute.
• Do not over cook the vegetables.
• Add the coconut milk or cream and stir and simmer for 1 minute.
• Remove from the heat and serve immediately in a huge bowl.

Steps:

• Boil chicken and/or seafood to make stock. If you're using tofu, then deep-fry tofu. Drain.
• Make laksa paste. Spices are best ground on the stone mortar and pestle to form laksa paste. It is best to start working from the coriander seeds and add one ingredient at a time once the spices form a smooth paste. Add dashes of salt to make the tougher ingredients (e.g. chili, lemongrass, garlic) easier to grind. If you don't have stone, you can also use the food processor. If possible, avoid adding water to the laksa paste.
• Heat enough oil in a saucepan to cover laksa paste. Stir-fry laksa paste, basil leaves, and knotted lemongrass till fragrant then add chicken/seafood/tofu.
• Add stock and slowly bring to boil over low heat.
• Add coconut milk, stir, and simmer.
• Boil noodles and drain. Add sesame oil and set aside.
• Serve immediately with noodles and garnish.