Laksha flavoured Savoury Custard
Inspired by Japanese egg Custard "ChawanMushi" flavoured with Malaysian flavours of Laksha with crispy Chicken Skin.
The creamy texture of custard with Malaysian flavours will definitely make you think to try the recipe.
Laksha flavoured Savoury Custard
Inspired by Japanese egg Custard "ChawanMushi" flavoured with Malaysian flavours of Laksha with crispy Chicken Skin.
The creamy texture of custard with Malaysian flavours will definitely make you think to try the recipe.
Cooking Instructions
- 1
To prepare laksha paste grind everything and make a fine paste, then take a wok and heat peanut oil and put the paste and cook in medium flame, Once the oil start leaving the side add coconut oil and cook for 2 mins and your laksa paste is ready. Keep aside to use later.
- 2
To make Crispy Chicken skin, lay the chicken skin on a baking paper as shown in the picture and sprinkle salt and pepper as per the taste and zest lemon, lay one more baking paper on top of it and bake in 170 c for 25-30 mins or till it turns golden brown.
- 3
To make the Minced chicken, heat peanut oil, add cumin, chopped garlic, finely cut onion, spring onion and cook till the onion turns translucent, now add soy sauce and salt as per taste, add minced chicken, cook in medium flame till chicken is cooked. Season chicken with black pepper and salt per taste, once the chicken is cooked add chopped kaffir lime leaves and squeeze and turn off the flame. Keep it for later use.
- 4
To make the Laksa flavoured custard, beat eggs, add chicken stock, laksa paste, soy sauce, salt per taste and mix properly.
- 5
Now in a bowl layer minced chicken, chopped spring onion, and pour the prepared custard mix into the bowl through a sieve so that custard will be smooth and no impurities is added.
- 6
Cover the bowl with aluminium foil and steam for 15-20 mins or till the custard is cooked
- 7
Mean while prepare steaming station
- 8
Once the custard is cooked top it with minced chicken we cooked earlier and fresh greens of spring onion and Kaffir lime and Garnish with crispy chicken skin and enjoy hot from the bowl.
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