Laksa kip

Tussenstop in Maleisië voor een pittige noedelsoep.

Het is wel wat werk en misschien schrikken enkele exotisch klinkende ingrediënten je af, maar het loont echt de moeite.

Ik zou je uiteraard aanraden om voor de volledige kookervaring te gaan, maar als je tijd wilt besparen kan je het maken van de kippenbouillon achterwege laten en werken met bouillonblokjes en kippenfilets (in stukjes gesneden en gebakken).

HOOFDGERECHT

vlees

Vijfkruidenpoeder is een Chinees kruidenmengsel. Het bestaat uit kaneel, steranijs, szechuanpeper, venkel en kruidnagel. Het bevat de vijf smaakgroepen zoet, zout, bitter, zuur en umami.

Trassi is een gefermenteerde garnalenpasta uit Zuid-Oost Azië die vaak wordt gebruikt om gerechten op smaak te brengen. Vervang het eventueel door vissaus.

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Chicken Laksa

A stopover in Malaysia for a spicy noodle soup.

It does take some effort, and a few of the more exotic-sounding ingredients might seem intimidating, but it is absolutely worth it. I would of course recommend going for the full cooking experience, but if you want to save time, you can skip making the chicken stock and simply use stock cubes and chicken breast instead (cut into pieces and pan-fried).

CHICKEN STOCK

3 quarts (3 l) water
4 leeks
6 celery stalks
4 carrots
4 onions
6 clove garlic
4 sprigs thyme
1 bunch parsley
4 bay leaves
2 sprigs rosemary
15 black peppercorns
2 cloves
1 whole free-range chicken

LAKSA

1⅔ cups (4 dl) chicken stock
1⅓ lb (600 g) chicken
10 oz (300 g) noodles
1 lime, 1/2 juice and 1/2 sliced
1 pak choi (bok choy)
2 scallions (green onions), finely sliced
2 shallots, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
1½ oz (40 g) ginger, peeled and chopped
1 red chili pepper, sliced
Fresh cilantro, chopped
1 stalk lemongrass, roughly chopped
2 kaffir lime leaves, roughly chopped
1 tbsp shrimp paste (trassi)
1 tbsp red curry paste
2 tbsp maple syrup
14 oz (400 ml) coconut milk
1 tbsp peanut butter
A dash of turmeric
Chinese five-spice powder
Chicken seasoning
Sesame seeds
A splash of soy sauce
Peanut oil
Olive oil

1. First, make the chicken stock. Roughly chop the onion, garlic, celery, leek, carrot, thyme, parsley, and peppercorns and lightly sauté them in a large stockpot. Add about 3 quarts (3 l) of water, bring to a boil, then add the whole chicken. Let it simmer gently for about 1 hour, until the chicken is fully cooked. Remove the chicken, let it cool slightly, then take the meat off the bones. Strain the stock and set it aside.

2. Marinate the chicken. Cut the meat into bite-sized pieces and mix it with chicken seasoning, five-spice powder, maple syrup, and a splash of olive oil. Let it marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).

3. While the chicken marinates, make the laksa paste by blending shallots, garlic, ginger, half of the red chili, lemongrass, kaffir lime leaves, shrimp paste, a dash of turmeric, juice of 1/2 lime, and a little olive oil into a smooth paste.

4. To make the laksa, heat a little peanut oil in a large pot and fry the laksa paste for a few minutes until fragrant. Pour in the chicken stock, then add coconut milk, peanut butter, red curry paste, and a splash of soy sauce. Let it simmer gently for about 15–20 minutes.

5. In the meantime, cook the noodles according to package instructions. Pan-fry the marinated chicken in a little olive oil until golden and cooked through. Slice the bok choy, keeping stems and leaves separate, and cook the stems in the soup for about 4 minutes, then add the leaves for another minute.

6. To serve, divide the noodles into bowls, ladle over the hot laksa soup with bok choy, and top with chicken. Garnish with lime slices, sliced chili, chopped scallions, cilantro, and sesame seeds.