BillB
Well-Known Member
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- Type of diabetes
- Type 2
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- Tablets (oral)
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- Impolite people, yobbish behaviour, pretentious people.
Re: Recipes.
Fergus, here's something you might enjoy. I had it in Kuching on one of our travels and I've been refining this recipe ever since. Here is my final effort. It calls for coconut milk, but if that's too sweet for you put 3 or 4 heaped tablespoons of dessicated coconut into a measuring jug and fill to just over the half pint mark with boiling water. Leave to infuse for 2 hours, then strain, squeezing all the fluid out. Discard the cocounut and reserve the fluid.
Sarawak Laksa
2 tbs corn oil
3 slices of fresh ginger
1 tsp turmeric
1 tsp cumin
1 tsp coriander
cayenne pepper to taste
3 spring onions, sliced
1 skinned chicken breast, sliced into half-inch chunks
100 gms peeled shrimps
1 small can of bamboo shoots
1 small can of water chestnuts, sliced
100 gms Dreamfields linguine (this is a substitute for rice noodles)
1 can of coconut milk or a half pint of infused coconut as described above
1 good handful of bean sprouts
salt
Heat the oil in a wide bottomed pan over medium heat, then add the ginger, spices and spring onions, cooking gêntly but taking care not to burn. Add the chicken, and cook for 5 minutes. If the spices start to burn, add a little water. Add the shrimps, bamboo shoots and water chestnuts, stir and cook for another two minutes then add the coconut milk and the linguine, bring to the boil then reduce heat to a simmer. Leave to cook for 8 to 10 minutes, until the linguine is al dente. Season with salt, add the bean sprouts and serve immediately.
If you want to make this for guests you can prepare it in advance up to adding the salt. When it's time to serve, bring back to simmering, add the bean sprouts and serve.
Fergus, here's something you might enjoy. I had it in Kuching on one of our travels and I've been refining this recipe ever since. Here is my final effort. It calls for coconut milk, but if that's too sweet for you put 3 or 4 heaped tablespoons of dessicated coconut into a measuring jug and fill to just over the half pint mark with boiling water. Leave to infuse for 2 hours, then strain, squeezing all the fluid out. Discard the cocounut and reserve the fluid.
Sarawak Laksa
2 tbs corn oil
3 slices of fresh ginger
1 tsp turmeric
1 tsp cumin
1 tsp coriander
cayenne pepper to taste
3 spring onions, sliced
1 skinned chicken breast, sliced into half-inch chunks
100 gms peeled shrimps
1 small can of bamboo shoots
1 small can of water chestnuts, sliced
100 gms Dreamfields linguine (this is a substitute for rice noodles)
1 can of coconut milk or a half pint of infused coconut as described above
1 good handful of bean sprouts
salt
Heat the oil in a wide bottomed pan over medium heat, then add the ginger, spices and spring onions, cooking gêntly but taking care not to burn. Add the chicken, and cook for 5 minutes. If the spices start to burn, add a little water. Add the shrimps, bamboo shoots and water chestnuts, stir and cook for another two minutes then add the coconut milk and the linguine, bring to the boil then reduce heat to a simmer. Leave to cook for 8 to 10 minutes, until the linguine is al dente. Season with salt, add the bean sprouts and serve immediately.
If you want to make this for guests you can prepare it in advance up to adding the salt. When it's time to serve, bring back to simmering, add the bean sprouts and serve.