unseasoned chicken stock
.5 hours contact time 1hour Traditionally, to get a rich sweet prawn flavour in a Laksa broth they use imported prawn paste, an ingredient I’d rather avoid. So in this recipe we will fry, caramelize and de-glaze local prawn shells to attain a rich sweet prawn broth. makes 6 large 12 small serves Ingredients 2 x chicken carcasses 6 x cups cold water 1 x  400 ml coconut cream 1kg large green prawns, peeled, keep shells from making broth cup vegetable oil 6 cups chicken prawn stock 800 ml coconut cream 3 Tbsp Sambal Oz replacing a Laksa paste/or laksa paste 1x lime Salt 1 chicken breast  200g deep-fried tofu, quartered, refried  150g bean sprouts, trimmed 1kg hokkien noodle 1/2 cup each fresh Vietnamese mint (aka Laksa herb) and Thai basil leaves and sliced spring onion 4 Tbs chopped peanuts, to serve Procedures 1. Place chicken carcasses and water in pan, bring to boil then simmer for 2 hours. Strain and reserve stock to the side or allow to cool & refrigerate 2. Place ½ cup of oil in large base pan, and add all the prawn shells. Fry, constantly stirring scrapping the prawns off the bottom on the pan with a wooden spoon. Keep frying on low till the prawns darken and the f aroma is one of a rich sweet prawn flavour. Before string to burn add chicken stock to deglaze. Take off heat and remove all the prawn shells and while warm add coconut cream. Add Sambal Oz, squeeze lime and the halves into stock. Bring back to boil then and season with salt. Remembering a lot of noodles, meat and vegetables are to be seasoned with this stock so a little more salt is necessary  3. Add the green prawns, chicken and deep-fried tofu and cook for 2 minutes. 4. Add  chicken, prawn, and tofu  till cooked   5. Place the noodles in a bowl, cover with boiling water and leave for 5 minutes to heat. Drain and set aside. 6. Divide the noodles between serving bowls, top with the bean sprouts and the fresh herbs. Pour the Laksa soup over the noodles, dividing the seafood equally among the bowls. Garnish with slices of peanuts, sliced spring onion and the extra fresh herbs. Notes; Ingredients should be available from Asian supermarkets. If the Vietnamese mint and Thai basil are unavailable, substitute with extra fresh coriander.
spiced up & seasoned prawn, chicken and coconut broth soften & heat hokkien noodles in boiled water strained noodles caramelising prawn shells ready to de-glaze with chicken stock
Mike Penning web design and photo-journalism 2012. All rights reserved
Pad Thai Serves 4 Ingredients: 250g rice stick noodles 1 Tbs fish sauce 3.5 tsp Sambal  Oz 5Tbls Black Magic 2 Tbls oil 500g chicken breast, shredded 2 eggs, lightly beaten 1 cup bean shoots 8 snow peas cut in thin strips, length wise 1/3 cup crushed nuts 3 spring onion, finely sliced 1/4 cup fresh coriander leaves(optional) 1 lime ¼’rd Method: 1. Place noodles into a large bowl, cover with boiling water and stand until soft. Meanwhile, combine Sambal Oz, lime juice, fish sauce and Black Magic in a jug. 2. Heat a large wok. Add oil and cook chicken strips until lightly browned. Remove from pan and set aside. 3. Heat remaining oil. Add drained noodles to wok and stir until well combined. Add sauce mixture and egg, toss until well combined. Return chicken to pan with bean shoots and cook until heated through. 4. Spoon into serving bowls. Sprinkle with nuts, coriander leaves & spring onion s for 1 minute. Serve with  lime wedges & Sambal  Oz.
Simple Hot & sour soup For a vegetarian version leave out the pork and add one cake of marinated tofu in soy sauce Serves 4 Ingredients: 200gm dry rice noodle Rice noodles reconstituted as per direction on pack 240 gm  pork tenderloin or chicken 4  medium fresh mushrooms-sliced 1 litre chicken stock 2 teaspoon salt, or to taste 3 tablespoons Black magic 3 -4 tsp-Sambal Oz  1/3 cup red rice vinegar, white rice vinegar, or red wine vinegar 1 teaspoon sesame oil 75 g Bean shoots 8 snow peas cut in thin strips, length wise 1 Tbsp cornstarch dissolved in 1/4 cup water 1 egg, beaten 2 spring onion, finely chopped Preparation 1. Shred pork/chicken or tofu into small squares 2. Slice mushrooms 3. Bring the chicken stock/ water to a boil. Stir in the salt, Black Magic, vinegar sesame oil & meat/tofu 4. Add noodles, Adjust the ratio of water to chicken bring to boil 5. Adjust salt; Sambal oz for heat; Black magic for sweetness & vinegar for sourness 6. Mix the cornstarch and water. Slowly pour the cornflour mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Slowly pour in the beaten egg, stirring in one direction at the same time. Test the broth and adjust the taste if desired. 7. Serve and garnish with sliced spring onion.
using Sambal Oz & home-made prawn chicken broth
Cooking with -click image .....
Sambal Oz
Greek Oz
That Peanut Satay
Black Magic