LAKSA NIGHT!

Laksa Night!

I wanted to try these great new Massel Instant Laksa cubes in my slow cooker & I’m thrilled to say it turned out AMAZING!
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main
Cuisine Laksa, Malaysian, Noodles
Servings 2 large or 4 small

Equipment

  • 3.5L Slow Cooker

Ingredients
 

  • 4 Massel Laksa Cubes
  • 400 ml Coconut cream
  • 2 tsp Corn flour
  • 1 tbsp Lime juice
  • 1 tbsp Brown sugar
  • 2 tsp Fish sauce
  • 1 tbsp Minced ginger
  • 500 grams Chicken thigh fillet, sliced into strips
  • 1/2 Green capsicum, diced
  • 1/2 Red capsicum, diced
  • 75 grams Bean sprouts
  • 60 grams Vermicelli rice noodles
  • 1/2 cup Green onions, sliced
  • 1 Hard boiled egg per serving plate

Garnish

  • extra Green onions, sliced
  • Fried shallots

Instructions
 

  • Dissolve the Massel Laksa Cubes in 100ml boiling water and stir until dissolved.
  • Add this dissolved laksa liquid to slow cooker and add coconut cream, corn flour, brown sugar, lime juice, fish sauce and minced ginger.
    Stir or whisk to combine well.
  • Add chicken strips.
  • Cook on low for 4hrs.
  • Add capsicum and continue to cook for another 30mins still on low.
  • Soak vermicilli in boiling water to cover for approximately 5mins or until softened. Drain and add just the noodels (no water) to the slow cooker.
  • Add the bean sprouts and sliced green onions and continue to cook for another 30mins still on low.
  • This brings your total cooking time to 5hrs on low.
  • Serve in 2 large or 4 small serving bowls.
  • Top each one with a boiled egg and garnish of extra sliced green onions and a scattering of fried shallots.
  • NOTE:
    These Massel cubes are available from IGA stores or on Amazon
    They are
    Gluten Free
    • Dairy Free
    • MSG Free
    • Animal Product Free
    • 100% natural

2 thoughts on “LAKSA NIGHT!”

  1. Wendy Cartlidge

    This looks awesome the only thing is we don’t eat capsicum any ideas what we could use instead? Thanks

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