Laksa lemak
(Nonya laksa)

Picadillo
(beef and vegetable soup)

• 4 TBSP FISH SAUCE
• 5 TBSP CHILI SAUCE
• 200 GRAM CHICKEN BREAST, in cubes
• 1 TSP CURRY POWDER
• 250 GRAM RICE NOODLES
• 1 CAN COCONUT CREAM
• 200 GRAM CHINESE CABBAGE, chopped
• 100 GRAM GREEN PEAS
• 200 GRAM BABY CORN
• 100 GRAM BEAN SPROUTS

• 1 ONION, chopped
• 400 GRAM MINCED BEEF
• 2 CLOVES GARLIC, chopped
• 2 POTATOES, in cubes
• 2 CARROTS, in cubes
• 1 LITER BEEF STOCK
• 200 GRAM FRESH SPINACH, chopped

Bring the coconut milk to the boil with the fish sauce, 1 liter water, curry powder, chicken fillet, chili sauce and salt and pepper to taste. Simmer fifteen minutes. Add the peas, the cabbage and the baby corn and simmer 5 more minutes. In the mean time, cook the noodles according to instructions. Add the bean sprouts to the soup. Spoon the noodles in 4 plates and pour the soup on top.

Fry the onion and the garlic five minutes. Add the minced beef and fry five minutes more, stirring with a fork. Add the potatoes, carrots and the stock. Simmer for 15 minutes. Add the spinach and heat for half a minute.