A Tale of Laksa with Chris Lincoln Jones
Please click the link below to join the webinar:
Cook along with Chris, hear him tell his culinary story and share his insights on peacekeeping, food and culture from his incredible military career. In conversation with Jo Jepson.
You will need:
Rempah Paste (or shop bought)
2 Tbsp Chopped root Ginger
4 Blades Chopped Lemon Grass
4 Garlic Cloves
24 Roasted Peanuts/Cashews/Almonds 6 Chopped Shallots
1 tsp brown sugar
1 tsp crushed black peppercorns
1tsp ground turmeric
3 tsp salt
3 Banana Shallots or two medium white onions, finely chopped.
A good-sized clove of garlic, finely chopped.
4 Brazil nuts, grated.
1tsp ground cumin
2tbsp ground coriander
1/2tsp shrimp paste if you have it.
2tbsp rempah or rendang or 2tsp red curry paste.
Two 400ml tins of coconut milk
600ml chicken, fish or vegetable stock.
225g tofu, 450g meat or seafood, 225g noodles, 225g beansprouts.