Massel Instant Laksa cubes In Slow Cooker. Laksa Night! A rich and flavorful Malaysian noodle dish with chicken, coconut, and spices cooked slowly for tender, aromatic perfection.
Servings: 2 large or 4 small
Ingredients
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4 Massel Laksa Cubes
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400 ml Coconut cream
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2 tsp Corn flour
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1 tbsp Lime juice
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1 tbsp Brown sugar
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2 tsp Fish sauce
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1 tbsp Minced ginger
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500 grams Thigh fillet chicken, cut into strips.
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1/2 Green capsicum, diced
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1/2 Red capsicum, diced
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75 grams Bean sprouts
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60 grams Vermicelli rice noodles.
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1/2 cup Green onions, sliced
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1 egg boiled and hard per serving plate.
Garnish
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extra Green onions, sliced
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Fried shallots
Massel Instant Laksa cubes: Directions
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Take 100ml of hot water and mix in the Massel Laksa Cubes. Stir until they melt completely.
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Pour this dissolved laksa liquid into the slow cooker and add coconut cream, corn flour, brown sugar, lime juice, fish sauce, and minced ginger.
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Stir or whisk to combine well.
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Add chicken strips.
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Cook on low for 4 hrs.
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Add capsicum, and cook one more 30 mins still on low.
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Moisten the vermicelli in boiling water to cover it about 5 mins or until it gets soft. Also add the noodles (without water) to the slow cooker.
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Also add the bean sprouts and chopped green onions and cook further 30 mins still on low. This will take your overall time of cooking to 5 hrs on low.
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Put in 2 large or 4 small serving bowls.
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Slip a boiled egg on top of each of them and garnish it with some additional sliced green onions and a sprinkling of fried shallots.