Sorai
Ingredients : Broth
30-40 gm red chillies - cut thinly lengthways, then cut across for a fine size.
Add more if you want it spicier.
25-30 ml cooking oil
50-55 gm LaksaRomin
300 ml boiling water
100 gm (high fat) Coconut milk- refrigerate the can then scoop only the solid cream.
1 Chicken stock cube OR Vegetable stock cube
Salt
Black pepper
Ingredients: Garnish & Main
1 lime - halves
3 stalks Coriander - slice or tear
2 eggs - beat, fry flat on a frying pan on both sides. Once cooled, cut into halves then slice thinly.
150-180 gm bean sprout
1 bag supermarket cooked vermicelli (approximate 225-350gm)
Instructions:
In a small pot over low fire, add the cooking oil.
Add the finely chopped chillies and fry gently until fragrant, and the chillis and oil turned golden. This takes a few minutes.
Add coconut cream, stir until simmering.
Add your choice of stock cube. Stir until simmering.
Gently pour in the boiling water. Reduced the quantity if you use the whole coconut milk from the can if after refrigerating there is no separation.
Add salt and pepper. Allow to simmer gently over low fire for a few minutes.
Now choose your options as below:
Option : Traditionally inspired
200-250 gm raw chicken breast, finely sliced
100-150 gm raw prawns
Instructions:
With the broth simmering in the pot, increase the fire slightly.
Add your chicken.
Allow the chicken pieces to turn milky white then add prawns, stir until slightly pink.
Add the beansprout and a packet of cooked vermicelli and stir quickly.
Option: Vegetarian/ Vegan
100-150gm bean curd, cut into cubes OR 200 gm Quorn
60-70gm King mushrooms or any of your choice - slice thinly
Instructions:
With the broth simmering in the pot, increase the fire slightly.
Add Quorn and / OR bean curd
Allow to simmer.
Add the beansprout and a packet of cooked vermicelli and stir quickly.
Plate immediately, garnish with coriander and egg slices if use and a half of lime.
Enjoy!
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(correspondence and return address only)
Sorai,
61 Bridge Street, Kington, HR5 3DJ
Email: aroma@sorai.co.uk
Tel: 07552606288
