A Tribute to Dickson Asian Noodle House

For having the best Chicken Laksa in town!

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Lamb, Potato & Pea Goulash

I admit, the ingredients don’t make this one sound to exciting, but this is a really tasty goulash thanks to the combination of paprika and sour cream.

Ingredients
Bacon 100g
Onion 1
Peeled tomatoes 2 cans
Clove garlic 1
Caraway seeds 1/2 Teaspoon
Sweet Paprika 1&1/2 Tablespoo
Lamb Fillet 1kg (you can also use other types of lamb or beef)
Bay leaf 1
Vegetable stock 1 cup (250mL)
Chat Potatoes 450g
Peas 100g (can use frozen peas)
Sour Cream 3 Tablespoon

Preparation
1. Cut the bacon and onion into small peices and the lamb and potatoes into 2cm cubes.
2. Cook the bacon in a big pot with some oil and after brown add the onion and cook for another few minutes.
3. Add the lamb and cook until slightly braised (around 1 minute).
4. Add all other ingredients except for potatoes, peas & sour cream and bring to the boil.
5. Once boiling return the heat to low and simmer covered for around 40 minutes.
6. Add the potatoes and cook uncovered for 15 minutes or until tender.
7. Add the peas (frozen or not) and cook for 5 minutes
8. Stir in the sour cream and cook without boiling
9. Garnish with a little paprika and serve with rye bread.

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

Laksa Paste

This one is really simple; once you’ve found all your ingredients throw them all in a food processor and blend. It’s a good idea to make more than you need for 1 meal, and you can always freeze what you don’t use.

This recipe makes a really nice Laksa!

Ingredients:
5 stalks lemon grass
1 TBs ground tumeric
12 dried chillies soaked in walm H2o OR 3tsp Sambal oelec
20 eshalots pealed and sliced
apiece of walnut sized palm sugar
1TBs shrimp paste (Balkan) roasted in foil at 200 for 15 mins
2 cloves garlic pealed and sliced
1 TBs dried shrimp
roots from 2 bunched coriander chopped
2 TBs peanut oil

Simple Pumpkin Soup

By Nicole Ison

It’s rainy and cold today so I decided to cook a simple pumpkin soup.

Ingredients
Pumpkin
Garlic
Onion
Cream or milk
H2o
Salt

Preparation
1. Chop up an onion and a few cloves of garlic
2. Sautee in butter with a pinch of salt
3. Chop up the pumpkin and bake in the oven
4. Add milk or cream to the onions
5. Add the pumpkin when soft
6. Blend
7. S&P to taste

You can also garnish it with chives or parsley and swirl in some cream.

Thanks for the recipe Nicole!