*INSERT GRINCH-OF-APRIL-PAST GRIN*
I know. I almost missed March. And now I have completely missed April! It's unheard of. Broken promises to constantly write. Or make an appearance. But you know... like Spiderman whispered to Gwen Stacy about broken promises: "Yeah but those are the best kinds."
Anyway. A month is too long to stay away. I know some of you don't miss me at all, and some don't even know I exist, but that's the beauty of it all. It's not about reading, it's always about writing.
It has been a few eventful months, and I predict (correctly I hope) the upcoming ones are going to be more swamped and frenzied, but no less exciting. It's always more happening at the beginning of the year, peaking at the middle and anti-climaxing by the third quarter, and reclining to a more steady and relaxing pace by year end.
So before I bore you with more nothingness... here's some tough love on your diet list: LAKSA SARAWAK! I'm not the expert here, however I can say to you that it's relatively easy to make, once you get a hold of the key ingredient: Laksa Sarawak paste.
Note: This serves two (for my tiny household lah)
- 500 medium sized fresh tiger prawns (you can opt for shrimp too) - blanch in boiling water
- 1 pcs chicken thigh/drumstick (boiled for fresh stock; meat are shredded into strips)
- 2 eggs (optional) - mixed together, fried, and cut into strips
- 5 limes (cut in halves)
- Parsley leaves (or you can also opt for coriander leaves) - chopped
- A handful of beans sprout - blanch 2 secs in hot water to leave it just crisp enough
- 1 tsb Prawn paste (for the sambal)
- 1 small packet of instant coconut milk (the liquid type is more convenient)
- Chili (optional)
- 5 cups water to boil
- Salt to taste
Methods (mine actually):
1. Soak the bihun in hot water until tender. (some may prefer blanch in boiling water, but I find if I do that, the vermicelli will lose a lot of its texture). Put aside.
2. Boil the chicken meat in a pot maybe half an hour, to cook the chicken and to make fresh chicken stock. Then take out the chicken and put aside to cool. Once cool, use fork to shred the meat into strips. (I normally just chop instead of shred if it's just for 2 person, less work and looks better on presentation. Hehe)
3. Using the fresh chicken stock in the pot, keep water to boil. Add in the laksa paste and coconut milk. Add in salt for flavors (although the paste might already have salt.) Slow down the fire and bring the laksa soup to boil.
4. Beat the eggs in a bowl until just slightly puffy. The fry until golden. Once it's cool, cut into strips and put aside.
5. Boil another pot of water to blanch the prawn and beans sprout.
6. Mix the prawn paste with chilli and 2 lime juice to make the sambal.
Hope I didn't miss anything. And now to serve it...
7. Divide the bihun in two servings. Arrange nicely the chicken meat, beans sprout, prawns, and egg strips on top of the bihun.
8. The pour the laksa sarawak soup on the arrangement in the bowl, just enough to half-drown them (so-called lah). Sprinkle the parsley leaves on top.
9. Serve with the sambal belacan and lime.
See how big the prawn is? The ones they serve you at laksa stalls are too small lah. :D
Easy to do right? Note: There are many brands out there available in supermarket or most grocery stores. I've experimented with some and found that I like this one better (Haji Manan's).
So there you have it! My version of homemade LAKSA! Have a merry-fantastic May!!