Recipe Card

Recipe: Malaysian Chicken Laksa Student Name: Ashley Clark Ingredients 250g dried rice vermicelli noodles cup laksa paste 400ml can coconut milk 2 cups chicken stock large barbequed chicken, skin and bones removed and meat shredded (modified to having2 pieces of chicken breast meat) 150g snow peas One carrot Bean sprouts optinal to serve Oven Temperature: N/A Date: 19/2/14 Class: 9F Utensils Large wok/saucepan Sharp knife 1x chopping board Heatproof Bowl Plastic container/regular bowl (for placing prepped vergtables in)

Cooking Time: 15 min to prep and 5min to cook Preparation -

Finley slice of any remaining fat off of the chicken breasts Finely cut the chicken breasts into small thin pieces Finely cut the carrot into small round pieces Cut off the excess trimings of the snow peas Boil water via using a kettle

Method: 1. Place noodle into a large heatproof bowl and cover with boiling water. Stand for 5 minutes or until cooked and using a fork separate the noodles. Drain off any excess water. 2. Heat a wok or large saucepan over medium heat. Add laksa paste and stir-fry for 1 minute or until fragerent. 3. Add coconut milk and chicken stock into the pan along with the laksa paste and bring to boil. 4. Add chicken, carrots and then snowpeas 5. Reduce heat to low and simmer for 2/3 minutes or until vegtables are bright and tender 6. Divide noodles between bowls and spoon over the lasksa mixture, top with beansprouts and serve. Clean Up: Equipment used was washed up and returned

Wipe down bench space Put any vegetable trimmings in the bin Place any remainding ingredients (laksa paste, vermicelli noodles and bean sprouts) into ingredient bag

Reflection 1. What went well while I was cooking today? Did I work efficiently? When I was cooking today I think that I did a good job of making my meal despise some errors that had occurred. When I had completed my dish, aside from the offputting colour it tasted great and the coconut was very apparent. The laksa had a very sweet yet Malaysian taste to it due and had a slight hint of spice due to the laksa paste.

2. What did not go so well while I was cooking today? In todays cooking session I had a mix of emotions running through my body. Last night I had cooked a Thai laksa with my mum in preparation for today only I did not know it was Thai. When I began cooking today the colour was very off compared to what it was last night and so I thought I had not completed it correctly although I did not know where I went wrong.

3. What would I do differently next time? Why? Also, I think that my preparation could have been impoved as I did not cut the carrots thin enough and the snowpeas should have been cut in half to save some cooking time.

Evaluation: Tasted very authentic A mix between Thai and Malaysian flavours Sweet (due to the coconut) Smelt Smoothe The snowpeas and beansprouts added a slight crunch to the dish

Taste/Aroma

Texture

Vegtables are very bright (orange and green) The noodles were white Liquidated mixture was an unappealing brown colour

Colour

(although it was meant to look like this if cooked correctly)

This meal is a healthy choice as it has no added artificial flavouring or preservatives. I decided to add a carrot to increase the meals vegetable content. This dish is also a suffiecient meal as it includes, protein, carbohydrates and vegetables whislt still tasting great!

Nutritional Value
(is it a healthy choice why?)