SA M PA R I SH
Chef, Cookbook Author
Liquid gold chicken laksa C H E F, C O O K B O O K A U T H O R , F O O D T V P R O D U C E R , P O D C A S T E R , F O O D S T Y L I S T A N D W R I T E R S A M P A R I S H B R I N G S H E R I N T E R N AT I O N A L LY I N S P I R E D F L AV O U R S A L O N G W I T H T H E M A N T R A O F “ M O F M O F ” O R “ M I N I M U M O F F U S S ” R E C I P E S T O abode. W AT C H T H I S S PA C E F O R M O R E O F S A M ’ S S I M P L E , F U S S - F R E E R E C I P E S T H AT R E S P E C T T H E I N G R E D I E N T S T O C A R R Y T H E F L AV O U R F O R E V E R Y D AY F O O D I E S AT H O M E .
SAM SAYS: Is it a soup? Is it noodles? No, it’s laksa. And yes, I would put it in the same vibe as Superman! Actually, I’m quite certain Clark Kent ate laksa on the daily. Anyways, cook the laksa. Eat the laksa and be super – cos this is super tasty!
3/5 10 minutes 20 minutes Gluten and dairy free with a vegetarian option
I N G R E D I E NTS : 1/3 cup (100 g) laksa paste 1 tbsp tamarind puree 3 garlic cloves 3 cm piece ginger 2 cm piece fresh turmeric 4 spring onions, white and light green parts chopped, green part thinly sliced 2 tbsp peanut oil (200 g deep-fried tofu – for vegetarian version only) 200 g white button mushrooms, quartered 2 litres chicken or vegetable stock 400 ml can coconut cream 400 g chicken tenderloins or breast, thinly sliced 200 g dried wide rice noodles juice of 2 limes 2 tbsp fish sauce, plus more if needed Fresh herbs, crispy fried shallots, finely chopped peanuts, bean sprouts and chilli paste to serve
M E TH O D : Place laksa paste, tamarind, garlic, ginger, turmeric, and white and light green spring onion in a food processor and whiz until a smooth paste forms. Heat oil in a large saucepan over medium heat. Add paste and cook, stirring constantly, for 3 to 4 minutes or until darkened slightly and sticking to the bottom of the pan. Add tofu, mushrooms, stock and coconut cream, stir and bring to the boil. Reduce to a simmer and cook for 15 minutes to reduce slightly. Add chicken and cook gently for a further 5 minutes, or until chicken is cooked through. Meanwhile, cook noodles as per packet instructions, drain and set aside. Season laksa with lime juice, fish sauce and salt and pepper to taste. Divide noodles among bowls and top with laksa broth, then garnish with sliced green spring onion, fresh herbs, crispy fried shallots, chopped peanuts, bean sprouts and chilli paste to serve.
M A R C H /A P R I L 2 0 2 3
Recipe from Cook Me — 30 dishes/3 ways By Sam Parish Publisher KOA Press
E FFO RT L E V E L : P R E P TI M E : CO O K TI M E : D I E TA RY I N FO :
Serves 4 samparishfood.com | @sam.parish.food
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