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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Malaysian Chicken Laksa
Hand prepared chicken marinated in fresh ginger & lemongrass & served with a creamy coconut sauce.
Malaysia is a melting pot of cultures & its food has been defined by this. On any street corner you can find stalls that serve dishes inspired by Arabic, Indian, Chinese & even Portugese cuisine. Often these dishes involve a multitude of fresh, raw ingredients pan fried in just a few minutes & this is what we have tried to recreate here. Why not let me know if we’ve achieved this on 020 8453 9898 or on the feedback form.
Preparation time: From wok to bowl in just 10 mins
Servings: Serves 2
Cuisine Type: Everyday
Cooking Instructions
1. Heat 1 tablespoon of oil in a medium-sized frying pan.
2. Add chicken & vegetables & cook over a moderate heat for 8-10 mins, stirring occasionally.
3. Gently shake sachet of sauce & add contents to the pan. Bring to the boil then simmer for 1-2 mins.
Ingredients
Fresh chicken breast (41%)
Coconut milk (18%)
Water
Yellow pepper
Mangetout
White onion
Bean sprouts
Courgette
Sunflower oil
Malaysian nyonya paste (1%)
Fresh coriander
Cornflour
Salt
Fresh ginger
Chicken stock
Garlic
Lemongrass
Black pepper
Coconut milk contains: coconut extract, water, citric acid.
Malaysian Nyonya paste contains: sunflower oil, onion, red chillis, spirit vinegar,lemongrass, galangal, sugar, garlic, salt, shrimp paste.
Chicken stock contains: chicken, water, salt.
Does this recipe contain?
Milk no
Gluten no
Egg no
Soya no
Sesame no
Nuts no
Mustard no
Celery no
Shellfish yes
Fish no
In Malaysia they have an expression that explains that the only times one should eat laksa are breakfast, lunch, tea, dinner & supper!!
