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 * Menu Planning * Budgeting * Keeping a ledger * Shopping * Provision of Daily meals * Meal Preparation * General Maintenance *  Kitchen hygiene * Coffee Shop

Ingredients

· 2 tablespoons vegetable oil

· 200g curry laksa paste*

· 2 tablespoons sugar

· 1 tablespoon fish sauce

· 1 can coconut milk

· 1 cup water

· 200g rice stick noodles

· 1 chicken breast, sliced into bite-sized strips

· 4 squares of fried tofu

· 2 handfuls bean sprouts

· Lemon or lime

· Fresh coriander leaves to finish

1 tablespoon fried shallots*

 

 

 

 

 

 

 

 

 

 

                                                                         Dorothy has been on holiday so while Dorothy was away, Sharon has been in Catering, then Ben cooked us a Chinese meal which was very interesting which was spicy but  nice. Every one enjoyed their meal very much.

 State of Origin Final  on the Wednesday 2nd of July will be at the Clubhouse. With Beer  and Pizza  at 7 pm.

Dorothy was welcomed back with open arms on 10th of June.

Movies are now on Thursday afternoons 2.30 till 4pm

 

Method

In a wok or medium saucepan, heat the oil and fry the laksa paste for five minutes. Add the sugar, fish sauce, coconut milk and water, stir to combine and bring to the boil. Reduce the heat and simmer for about 10 minutes.

Meanwhile, bring a medium pot of water to the boil and cook the rice noodles for a few minutes until soft. Drain and rinse under cold water. Taste the laksa broth, and if it needs more salt just add a little fish sauce. Alternatively, it can be thinned with a little water. Now add the chicken to the laksa and cook for a few more minutes, until the chicken is cooked through.

To serve 

In individual serving bowls, divide the rice noodles, tofu and bean sprouts and pour over the laksa broth and chicken. Finish with a squeeze of lemon or lime, the coriander leaves and a sprinkle of fried onions.