Tag Archive for: chicken


(Malaysian Laksa)

Penang Laksa



Laksa Paste

2 stems lemon lemongrass, thinly sliced

1 medium onion or 6 shallots, peeled and chopped

4 garlic cloves

1 inch galangal, chopped

1 inch fresh ginger, sliced

1 tablespoons chili paste or sambal olek

6 macadamia nuts or 2 tablespoons cashew nuts

½ teaspoon ground cumin

½ teaspoon ground turmeric


Other ingredients

¼ cup extra virgin olive oil

3 cups coconut milk

3 cups good quality chicken stock

1 ½ pound chicken breast fillet, cut into 2 inch pieces

1 pound fettuccine

2 small zucchini, chopped

1 cup chopped butternut squash

1 teaspoon sugar

Salt to taste

1 lime, cut into wedges

Sambal olek for garnish


1. Begin by preparing the spice paste: add the lemongrass, onion, garlic cloves, galangal, ginger, chili paste, macadamia or cashews if using, cumin and turmeric into a blender with 1 cup of water to keep the blades moving and blend until smooth.

2. Heat oil in a deep stock pan, when hot add the paste and stir-fry on medium heat until aromatic, about 15 minutes or until the oil separates on the surface. Slowly add the coconut milk and chicken stock, stirring. Bring to a boil, lower the heat and allow to simmer for 10 minutes.

3. Add chicken, zucchini and butternut squash and simmer on low until the chicken is cooked, about 10 minutes. Add salt and sugar to taste.

4. Meanwhile, in a large pot of boiling salted water, cook the fettuccine until just al dente. Drain the fettuccine.

5. To serve, divide the fettuccine into serving bowls. Top with chicken, vegetables and pour the sauce over the fettuccine. Garnish each bowl with fresh limes and a dash of sambal olek.

My mother was celebrated for her roasted chicken, which was tender and flavorful right to the bone. She first made this recipe for one of our regular customers at our spice stall and soon enough could hardly keep up with the orders. I enjoyed standing beside her as she would make it, watching the palm sugar, butter, and tamarind as they caramelized. In this recipe, we never used the reserved juices from the pan as the tamarind sauce was so delicious on its own. However, you may serve the reserved sauce on the side you wish. Just before serving, she would sprinkle in a handful of fried chilies for an extra kiss of flavor.