The Malaysian Kitchen: 150 Recipes for Simple Home Cooking by Arokiasamy Christina

Author:Arokiasamy, Christina [Arokiasamy, Christina]
Language: eng
Format: epub
ISBN: 9780544810020
Publisher: Houghton Mifflin Harcourt
Published: 2017-03-21T04:00:00+00:00

Chicken Laksa

Chicken Laksa

Laksa is associated with the island of Penang, and something I always seek out from the many vendors when visiting. This is my version of the traditional dish, a kind of chicken noodle soup rich with coconut, macadamia nuts, lime, chilies, and ginger. The Nyonya, who originated this dish, also known as the Baba-Nyonya, are descendants of mainly Hokkien Chinese traders from Fujian Province who settled in Malacca and Penang as early as the 15th century. The men who came on Chinese ships to trade within this archipelago married local women and hence Baba and Nyonya clans started. If you have them, use egg noodles or yakisoba; if not, you can use fettuccine. Make the laksa paste ahead of time and you can begin your dish by simply heating the paste in the pan with coconut milk and stock and then proceed with the recipe below. Serves 6

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