So, the weekend is over. It is Monday and it already feels like it should be at least Thursday. Totally uninspired I do my usual opening of the fridge door only to stare vacantly hoping for inspiration to smack me in the face; it doesn’t. What does smack me, is a plastic sword in the shins, and the buzzing in my head is not that of the culinary cogs whirring, but the echoes of shouts coming from the 4 year old. It’s going to be a long way to bedtime today.
What do we have then……….
Leftover roast chicken from Saturday that needs to be eaten. And lots of vegetables that will involve a negation to get them down the kids and most importantly also gives the comfort needed for us ailing parents – Lazy Chicken Laksa it was then.
Now, let me take this opportunity to assure any parents reading. My children don’t eat everything. In fact, I would go so far as to say that getting my four year old to eat things can sometimes become a test of endurance. But I refuse to give in, and when I am this tired the thought of cooking more than one meal fills me with dread. In these situations, I find that making food with component parts is a great way to encourage children to try something new. Maybe by selecting their own bits and pieces for their bowl they feel they are getting the power back. But, I am not even going to think about it, as that will only lead to jinxing any future success. The other good thing is that it allows us parents to add flavours to our food that elevate it to more ‘grown up’ food.
This Laksa is not traditional. It is a nod to the Indonesian version that has been adapted to be quick and easy with minimal prep.
For the base
- 1 can coconut milk
- 1 stock cube (chicken or vegetable is fine)
- 1 brown onion
- 2 cloves of garlic
- 1 nugget of ginger (not essential but it does make it taste nicer)
- 1 lime (same as above)
- 1 tbsp garam masala
- 1 tbsp turmeric
- 2 generous handfuls or cubed sweet potato or butternut squash
Bits to add however you like
- Leftover chicken (this could also easily be cooked fish, prawns or tofu)
- Steamed veg – used pak choi and mushrooms (I just threw them in together. If steaming is too much of a faff you can drop them in boiled water for 2 mins)
- Fresh veg – I cut ribbons in courgettes using a peeler.
- Noodles – prepacked udon, soba, rice noodles or eggs noodles (whatever is your favourite)
This Laksa really is the perfect antidote to a grotty winters day. A real winner with everyone. I hope you enjoy it.