Stylist Magazine Recipe; Chicken and Coconut Laksa. No No…

7 Sep

There will always be recipes you cook and instinctively know you will never cook them again. I today cooked one of those.

A few weeks ago I tore out a Chicken and coconut Laksa recipe from Stylist Magazine as I thought it looked rather tasty. With ingredients in hand, I set about making it this evening.

Chicken and Coconut Laksa

Following the instructions, I prepped everything I needed to. Chilli chopped, garlic crushed, chicken stripped, spring onion chopped.

I cheated with the ginger. I’ve been doing that a lot of late. In the early days, I’d end up buying fresh ginger, chopping what I need and putting the rest of the fridge. Because I cook with ginger so rarely it dries out in the fridge and then its fate is the bin. Enter “lazy ginger”. It’s in a jar, it’s chopped and you can just take the amount you need. It even tells you how many spoons are equivalent to a measurement. Gotta love that.

ingredients for chicken and coconut laksa

Back to the Laksa. I started cooking the ginger, garlic and chilli. It smelt lovely & fragrant. Added the fish sauce, spring onion, sugar & lime. Still smelling nice. I poured in the coconut milk.
I then looked at it, expecting some sort of amazing concoction, sensational aromas. I just wasn’t getting that. Back to recipe reading ahead to see what’s next… Add chicken. Poach for 5-7 mins, (thought to myself these people are crazy and want me to have salmonella) add beansprouts, rice noodles. Done. Is that it?

Before adding the chicken I tasted it and thought BLAND. Went back and added more fish sauce. More Ginger. More chilli. Even schehuan pepper. Anything to give it a kick!
Hmm, better but still bland. There was nothing I could do to heighten this dish. I followed the rest of the instructions and finished the recipe. I served it with lemon wedges and naan bread.

Chicken and Coconut Laksa
My boyfriend ate it all and so did I but I think he was more hunger driven. He had after all been fighting with public transport (London Underground strikes).
I’m not saying recipes should take ages and ages to cook – my marinara sauce takes next to no time to create and tastes out of this world. This recipe just didn’t do it for me…Conclusion: It’s being filed in a special place. Redbridge bins.

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2 Responses to “Stylist Magazine Recipe; Chicken and Coconut Laksa. No No…”

  1. Kelly September 7, 2010 at 10:32 pm #

    You should have used fresh Ginger 😉

    • foodieclaire September 8, 2010 at 9:10 am #

      Unfortunately nothing could have saved this dish. Not even fresh ginger…

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