Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli

Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli

Sunday tea. Laksa-flavoured leftover pork knuckle meat with coconut creamed rice and a side of broccoli.

Ingredients

  • Leftover pork knuckle meat
  • Rice
  • Coconut cream
  • Lime leaves
  • Laksa paste
  • Lemongrass paste
  • Spring onion
  • Broccoli florets

Instructions

  1. Thinly slice some leftover pork knuckle meat.
  2. Crush some lime leaves in your hands to release the oils and aroma of the lime. If you don’t have strong hands (like me!) you can crush the leaves in a mortar with a pestle or beat them with a wooden stick like a rolling pin.
  3. Heat a wok and add in some laksa paste, lemongrass paste, and crushed lime leaves.
  4. Add in a tin of coconut cream and mix everything and bring it to a simmer.
  5. Cook for a few minutes to ensure the flavours and aromas all intermingle.
  6. Add in the sliced pork knuckle meat and bring everything to a simmer and keep cooking for a few minutes until the pork knuckle meat is warmed through.
  7. Stir in some cooked rice and bring it back to a simmer and allow the liquid to reduce and thicken.
  8. Turn off the heat and mix through the green part of some sliced spring onion.
  9. Aliquot some of the curry into a bowl and the rest into a container to refrigerate for a meal later in the week.
  10. Cook the broccoli with microwave radiation.
  11. Serve the broccoli as a side in the style of my BFF.

Fusion duck and penne pasta

Fusion duck and penne pasta

Vacuum packed duck breasts

Rather than go and buy noodles, I thought my duck and laksa-paste flavoured soup would work just as well with penne pasta.

Ingredients

  • Sous vide duck breast
  • Penne pasta
  • Spring onions
  • Laksa paste

Instructions

Penne pasta

  1. To maximise the resistant starch content, I cooked the pasta at lunchtime. I drained it and put it into the refrigerator until I needed it. 
  2. I cooked the pasta according to the instructions on the packet.

Duck breast

  1. I cooked this yesterday, and you can find the recipe and full story on the blog.
  2. I took the refrigerated duck breast out of its vacuum bag, dried the duck with absorbent kitchen paper, and then sliced the cold duck meat thinly.

Meal preparation

  1. I cut up some spring onions cutting the white parts at an angle for that fancy look and cutting the green parts to form fine rings.
  2. I boiled some water and added a tablespoon of laksa paste, and stirred it through.
  3. I then added in the cold penne pasta and allowed the pasta to warm through.
  4. I turned off the heat and mixed through the spring onion and sliced duck meat.

How to eat this

  1. Eat this meal from a bowl with chopsticks and a spoon.

Final thoughts

How do you feel about combining a laksa flavour with penne pasta?

Aubergine and sous vide chicken laksa

The full recipe can be found at Yummy Lummy. Check it out. 

Aubergine chicken laksa soup

Ingredients

  • Aubergine (Eggplant)
  • Leftover sous vide chicken thigh
  • Coconut cream
  • Laksa paste
  • Red onion (finely diced)
  • Fennel (finely diced)
  • Red cabbage (finely shredded)
  • Coriander leaves, stems and roots (chopped)
  • Fried shallots
  • Lime juice
  • Black whole peppercorns (ground in a mortar with a pestle)
Safety glove

Instructions

  • Combine the laksa paste, coconut cream, and the fluid from the vacuum bag into a large saucepan and bring to the boil and simmer.
  • Cut the aubergine into thin strips and add into the simmering coconut cream.
  • Add slices of chicken thigh and stir through until the chicken has warmed through.
  • Add in juice from one lime and stir through.
  • Turn off the heat and then add in the red onion, fennel, red cabbage, coriander, and pepper.
  • Transfer everything to a bowl and then garnish with fried shallots.
Aubergine chicken laksa soup