Laksa

Saturday lockdown dinner. Laksa flavoured roast pumpkin soup.

Dear Reader,

Last week I was chatting with a friend at work. She’s a “grad”. “Grads” are part of a workplace graduate program common across government departments in states, territories, and the Australian Government.

We were talking about cooking meat dishes, and she mentioned the cost of meat. It’s true; meat is expensive, and I know not everyone can afford to buy it often. 

We got to chatting about meat-free options and shared how we both like pumpkin soup made with roast pumpkin.

Saturday lockdown dinner. Laksa flavoured roast pumpkin soup.

Ingredients

  • Kent pumpkin (¼)
  • Red Royale potato (1)
  • White onion (1)
  • Coconut cream (270 mL)
  • Vegetable stock (1 cup)
  • Laksa paste (2 tablespoons)
  • Sourdough bread (1 slice)
  • Lurpak butter (1 nudge)

Instructions

  1. Take your cook’s knife and honing steel and hone the blade as iron sharpens iron, so a friend sharpens a friend (Proverbs 27:17 [NLT]).
  2. Turn the oven on and set the temperature to 180 °C.
  3. Cut the pumpkin and potato into large chunks. I leave the skins on.
  4. Cut the onion in half.
  5. Spread the pumpkin, potato, and onion on a baking sheet and season with salt. I always used iodised salt because so-called exotic salts like Himalayan pink salt probably contain toxic heavy metals. Iodine is also healthful. Pregnant people and children must have sufficient iodine in their diets to avoid cretinism and intelligence deficits. I also drizzle a little golden syrup over the vegetables to assist with the caramelisation process.
  6. Put the vegetables into the oven for about an hour. Monitor the vegetables to avoid burning them.
  7. When the vegetables are soft, put them into a large saucepan with a cup of vegetable stock, the laksa paste, and bring them to a boil.
  8. With a stick blender and process the vegetables until the soup is smooth.
  9. Add the coconut cream and gently heat it through.
  10. Toast the sourdough bread and apply lashings of Lurpak butter with a trowel of some sort.
  11. Serve the soup in a bowl with the toast. If you wanted to, you could add some cheese to the toast for a cheese toastie which would be a lovely accompaniment.
  12. Give thanks to the Lord for wages to buy food and skills to cook food.

Final thoughts

Feel free to leave a comment in the comments box at the end of this post. I’d welcome your comments.

  1. Is meat too expensive?
  2. How often do you eat meat?
  3. Do you enjoy meat-free meals?
  4. Do you talk about food much with your workmates?

If you’re interested in a Facebook group I administer feel free to take a look.

Aubergine and sous vide chicken laksa

Tonight I cooked a relatively low carb aubergine and sous vide chicken laksa replacing the usual noodles with thin strips of eggplant.

Last week I bought a packet of five chicken thigh pieces and cooked some of them under vacuum (sous vide). I had two pieces leftover and thought I’d add them to a soup of some kind.

Sous vide chicken laksa

Aubergine chicken laksa soup
Aubergine chicken laksa soup

The perfect soup on the last weekend of winter is a laksa. Comforting and spicy and full of flavour. Now, I know what you’re thinking, the thing I cooked looks nothing like a laksa but I used laksa paste so in my mind it’s a laksa soup.

Yummy Lummy is not sponsored by anyone.

Recipe

It’s important to read the recipe before cooking because the timing of processes needs to be understood.

Safety glove
Safety glove

Aubergine and sous vide chicken laksa. Soup for the last weekend of winter.

Aubergine and sous vide chicken laksa. A low carb and comforting soup for the last weekend of winter.

  • 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)
  1. Combine the laksa paste, coconut cream, and the fluid from the vacuum bag into a large saucepan and bring to the boil and simmer.
  2. Cut the aubergine into thin strips and add into the simmering coconut cream.
  3. Add slices of chicken thigh and stir through until the chicken has warmed through.
  4. Add in juice from one lime and stir through.
  5. Turn off the heat and then add in the red onion, fennel, red cabbage, coriander, and pepper.

  6. Transfer everything to a bowl and then garnish with fried shallots.

Disclaimer I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate the energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Aubergine sous vide chicken laksa soup
Aubergine chicken laksa soup

Questions and answers

How was the aubergine and sous vide chicken laksa?

It was pretty good. It had a good amount of spice and it’s made me feel very content.

Would it have been better with traditional ingredients like tofu and sprouts?

I’m not a fan of tofu, too much œstrogen for my liking. Sprouts also run a risk of bacterial contamination and gastroenteritis. I don’t think it would have added anything to the chicken laksa.

What else would have work apart from the chicken?

I reckon sous vide salmon would be fabulous.

Final thoughts

  • Do you like laksa flavourings?
  • Would you ever replace noodles with aubergine?
  • What’s your favourite curry soup?
  • Would you try sous vide chicken laksa?

1 Vanilla slice 1 Pie 1 laksa 0 dessert

It’s day two of my holiday adventure. Today I drove from Wangaratta to Geelong. I was expecting it to take about four hours but I ended up spending more than three hours in bumper to bumper traffic because of two major accidents on the Princess Highway just past the Melbourne airport.

I woke up at the Parkview Motor Inn in Wangaratta with welts on my skin because there were biting midges in the bed. I didn’t sleep well and missed having my CPAP machine. After two instant coffees and a shower I felt well enough to check out and head for Benalla. I found Hides Bakery and enjoyed a passion fruit iced vanilla slice and coffee for breakfast. 

Passionfruit vanilla slice from Hides Bakery in Benalla Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/30sec, ISO 40
Passionfruit vanilla slice from Hides Bakery in Benalla Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/30sec, ISO 40

Hides Bakery Benalla Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/150sec, ISO 32
Hides Bakery Benalla Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/150sec, ISO 32

After Benalla I made my way to Wallan expecting the Top of the Town Bakery to be a suitable place to find lunch. 

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Hands free selfie using the camera timer Apple iPhone 5 with iPhone 5 front camera 2.18mm f/2.4 at 2mm and f/2.4, 1/40sec, ISO 32
Hands free selfie using the camera timer Apple iPhone 5 with iPhone 5 front camera 2.18mm f/2.4 at 2mm and f/2.4, 1/40sec, ISO 32

What I found was a relatively small bakery with a couple of old warped tables. I bought a beef, bacon and cheese pie and found a park to eat lunch. 

Beef bacon and cheese pie from Top of the Town Bakery Wallan Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/400sec, ISO 32
Beef bacon and cheese pie from Top of the Town Bakery Wallan Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/400sec, ISO 32

It was still midday when I set off and I thought I’d make good progress getting to Geelong with the thought I might have an afternoon at the Geelong Arena. In the end I sat in traffic for more than three hours.

Princess Highway traffic Apple iPhone 5 with iPhone 5 back camera 4.12mm f/2.4 at 4mm and f/2.4, 1/1600sec, ISO 50
Princess Highway traffic Apple iPhone 5 with iPhone 5 back camera 4.12mm f/2.4 at 4mm and f/2.4, 1/1600sec, ISO 50

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On getting to Geelong I checked in and tried to relax a little.

Later in the afternoon I went for a walk to Corio Wharf and then found a Thai restaurant to have dinner. 

Public art Corio Wharf Geelong SONY ILCE-7S with FE 24-70mm F4 ZA OSS at 24mm and f/8, 1/500sec, ISO 100
Public art Corio Wharf Geelong SONY ILCE-7S with FE 24-70mm F4 ZA OSS at 24mm and f/8, 1/500sec, ISO 100

Public art Corio Wharf Geelong. It looks like a shark tooth. SONY ILCE-7S with FE 24-70mm F4 ZA OSS at 35mm and f/4, 1/800sec, ISO 100
Public art Corio Wharf Geelong. It looks like a shark tooth. SONY ILCE-7S with FE 24-70mm F4 ZA OSS at 35mm and f/4, 1/800sec, ISO 100

Seagull Corio Wharf SONY ILCE-7S with FE 24-70mm F4 ZA OSS at 70mm and f/4, 1/1250sec, ISO 100
Seagull Corio Wharf SONY ILCE-7S with FE 24-70mm F4 ZA OSS at 70mm and f/4, 1/1250sec, ISO 100

Corio Wharf SONY ILCE-7S with FE 24-70mm F4 ZA OSS at 24mm and f/4, 1/2500sec, ISO 100
Corio Wharf SONY ILCE-7S with FE 24-70mm F4 ZA OSS at 24mm and f/4, 1/2500sec, ISO 100

Corio Wharf SONY ILCE-7S with FE 24-70mm F4 ZA OSS at 27mm and f/4, 1/160sec, ISO 100
Corio Wharf SONY ILCE-7S with FE 24-70mm F4 ZA OSS at 27mm and f/4, 1/160sec, ISO 100

Corio Wharf SONY ILCE-7S with FE 24-70mm F4 ZA OSS at 70mm and f/4, 1/2000sec, ISO 100
Corio Wharf SONY ILCE-7S with FE 24-70mm F4 ZA OSS at 70mm and f/4, 1/2000sec, ISO 100

A Touch of Thai Geelong Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/60sec, ISO 32
A Touch of Thai Geelong Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/60sec, ISO 32

A Touch of Thai Geelong Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 100
A Touch of Thai Geelong Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/15sec, ISO 100

I asked for the salt and chilli squid plus a BBQ pork laksa. Both were hot like fire from the chilli. The laksa was very spicy and the coconut milk wasn’t as creamy as I’ve had elsewhere. Overall both were really nice dishes. 

Salt and chilli squid at A Touch of Thai, Geelong Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/30sec, ISO 32
Salt and chilli squid at A Touch of Thai, Geelong Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/30sec, ISO 32

BBQ pork laksa at A Touch of Thai, Geelong Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/30sec, ISO 40
BBQ pork laksa at A Touch of Thai, Geelong Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/30sec, ISO 40