A Tribute to Dickson Asian Noodle House

For having the best Chicken Laksa in town!

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Finger Lickin Chicken Nuggets

A simple, quick and healthy way to cook Chicken Nuggets:

Ingredients:
Chicken
1 Egg
Breadcrumbs
Cornflour
Curry Powder
S & P
Oil/Butter

Instructions:
1. Cut chicken into nugget sized pieces
2. Get 2 plates and a bowl out of the cupboard
3. Put a small handful of cornflour on one plate
4. Crack an egg into the bowl and mix the yolk through with a fork
5. Put a handful of breadcrumbs on the 2nd plate, add a pinch of curry powder, salt and pepper
6. Dust chicken pieces in the cornflour then dip in the egg, then into the breadcrumbs
7. When you’ve coated all of them nicely heat up the pan til it’s really hot and then fry them with some butter or oil

Mulligatawny Soup

by Karen Fowler

More like a mild sweet curry, this recipe is a Fowler family favourite.

Ingredients:
30 g butter
375 g chicken thigh cutlets
1 large onion, finely chopped
1 green apple, finely chopped
1 tabs curry paste
2 tabs plain flour
3 cups chicken stock
1/4 cup basmati rice
1 tabs chutney
1 tabs lemon juice
1/4 cup cream (optional)
salt & pepper

Instructions:
1. Heat butter in large heavy based pan & brown chicken for 5 min and then remove
2. Add onion, apple & curry paste and cook for 5 min until onion is soft
3. Stir in flour, then cook for 2 min
4. Add half the stock and stir until mixture boils and thickens
5. Add chicken and remaining stock to pan and stir until boiling
6. Reduce heat, cover and cook for 1 hour
7. Add rice for the last 15 min
8. Remove chicken, bone and dice meat finely and return to pan
9. Add chutney, lemon juice, cream and seasoning

Enjoy. I usually multiple ingredients by 3 - without the cream will keep in fridge for 3 days or can be frozen

Laksa

Ingredients:
laksa paste
1lt chicken stock
1lt coconut milk
1 TBs fish sauce
100gm fresh galangal finley sliced
750gms prawns, chicken or whatever

Instructions:
1. Fry laksa paste until fragrant
2. Add prawns or whatever and galangal
3. Add liquids
4. Top with bean shoots and fresh coriander leaves