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!
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.
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