Chicken Curry Mee/ Laksa Lemak

Serves: 6-8 people

Ingredients:

• 250g spaghetti
• 2 shallots (fry with 1/4 cup oil till brown set aside for garnish)
  
• 500g chicken pieces
• 250g tau pok (bean curd puff)
• 3 bunches boiled bak choy (cut into smaller parts)
  
• 4 boiled eggs (peeled)
• 1.5 liter chicken stock
• 1 can (400g) coconut milk
• 1 cup oil
  

Laksa Paste (finely ground)

• 2 onions
• 5 cloves garlic
• 1 tbsp coriander powder
• 2 tbsp chilli powder
• 1 tbsp lemon grass powder
• 1/2 tsp pepper
• 1 tsp belacan
• 1 inches ginger

Chilli Paste (Pan fry ingredients with heated oil)

• 4 tbsp chilli powder
• 2 tsp garlic
• 1/2 tsp belacan
• 1 tsp sugar (according to taste)
  
• 1/2 cup oil

Directions:

1. Cooked spaghetti as per instructions
2. In another pot heat oil and saute laksa paste till fragrant. Add in coconut milk and chicken stock and bring to boil. Then slowly add in the chicken meat and let it boil till chicken meat is cooked. Thereafter add in the taupok and bring it to just boil.
3. Taste soup and add in salt if necessary.
4. To serve place spaghetti into serving bowl and arrange eggs and bak choy pour the laksa soup with chicken and taupok generousely over the spaghetti.
5. Garnish with shallots oil and chilli paste according to taste.
   

Spaghetti Ayam Kapitan

Serves: 4 people

Ingredients:

• 1/2 chicken
• 1 can (400g) coconut milk
• 250g Spaghetti
• 1 peeled potato cut into 8 pieces
• 1 large eggplant
  

Kapitan Paste:

• 2 tsp dried chilli flakes
• 5 hot chillies
• 4 onions
• 5 cloves garlic
• 2 tsp tumeric
• 1 tsp cinnamon powder
• 2 tsp chilli pwder
  
• 1 tsp belacan
• 1 Tbsp vinegar/ lime juice
• 1/2 tsp Salt
• 1 tsp Sugar

Seasoning:

• 1 tsp tumeric
• 1/2 tsp belacan
  

Directions:

1. Season the chicken with seasoning overnight.
2. Cut the eggplant into slices and cooked it with oil until it is cooked and set aside.
   
3. Bring the spaghetti to boil for 20min and drain the water. Add a little olive oil to the spaghetti and set aside.
   
4. Blend the kapitan ingredients into paste and fry with oil till fragrant
5. Add in chicken and stir with the paste for about 10min. Add coconut milk and potatoes. Season with a bit of sugar and salt. Simmer for about 15min. Add the eggplant into it.
   
6. Let it cooked for another 5min or until potatoes are cooked. Now it is ready to be served with spaghetti.