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Closer Magazine Winter 2013-14

Laksa Noodle Soup Serves 4 as a main course, 6 as a starter • 200g thin dried rice-stick noodles or egg noodles • 200g laksa paste (see recipe below, right) • ½ medium red onion, peeled and finely sliced • 1 litre of chicken stock • 16 king prawns in shell (24 if planned as a starter) • 150ml coconut milk • Handful beansprouts • 1 red chilli, finely sliced (take out seeds for milder taste) • 5cm piece of cucumber, cut into 2.5cm matchsticks • Handful coriander leaves 51 RECIPES www.fredolsencruises.com Method Place the noodles in a bowl or pan and cover with boiling water, allowing to soften for five minutes. Stir with a fork to break up and then drain. Meanwhile heat a large, heavy-bottomed saucepan over medium-high heat. Cook laksa paste (see recipe and method below, right), stirring, for one minute until fragrant. Add onion and cook, stirring for two minutes until softened. Stir in stock, cover and bring to the boil. Simmer for five minutes. Add prawns and simmer for a further five minutes. Remove from heat and stir in coconut milk. Remove prawns with a slotted spoon. Divide noodles between four bowls (or six for starter) and add the laksa and stock, creating a soup with noodles. Top with the prawns and garnish with beansprouts, chilli, cucumber and coriander. Laksa Paste
 Makes approx 400g • 8 cloves garlic, peeled, crushed and chopped • 8cm piece fresh ginger, crushed, peeled and chopped
 • 8 green chillies, seeded and chopped • 8 stalks lemon grass, peeled and chopped 
 • 80g cashew nuts 
 • 4 tbsp dark brown sugar 
 • 4 tsp ground turmeric
 • 4 tsp ground coriander 
 • 4 tbsp fish sauce
 • Juice of 8 limes Malaysian Vegetable Curry Serves 4 as a main course, 6 as a light meal • 200g laksa paste (see recipew, right) • 1 medium onion, peeled and thinly sliced • 1 large sweet potato (about 450g), peeled, cut into 2cm cubes • 270ml can coconut milk • 450g cauliflower, cut into small florets • 150g green beans, trimmed, cut into 2.5cm pieces • Handful fresh coriander, chopped Method Heat a wok over a medium-high heat. Add laksa paste and cook for one minute until fragrant. Add onion and cook, stirring for three minutes. Add the sweet potato and coconut milk. Bring to the boil, cover and simmer for five minutes or until slightly thickened. Add cauliflower and enough cold water to keep the mixture liquid. Cover and simmer, stirring occasionally, for seven to eight minutes or until vegetables are only just tender. Add beans and cook for a couple of minutes more. Stir in the coriander and serve. Method Place all ingredients in a food processor and blitz, finishing off in a pestle and mortar if needed, until the mixture is a smooth paste.


Closer Magazine Winter 2013-14
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