Hokkien noodles with beef, coconut laksa sauce and coriander
( SERVES 4 )

Viva 27/7/2011

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Amanda Laird

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1 tbsp	Peanut oil
2	Red chillies
1 stem	Lemongrass, peeled and sliced finely
1	Onion, peeled and finely diced
2 cloves	Garlic, peeled and finely diced
1 tbsp	Tamarind paste
1 tsp	Ground tumeric
2 tsp	Fish sauce
2 tsp	Palm sugar
1	Salt, to taste
1 can	Coconut cream, 200 g
400 g	Hokkien noodles
1 tbsp	Vegetable oil
300 g	Beef scotch fillet, or sirloin
2 tbsp	Toasted coconut
1	Fresh coriander, and mint to serve

To make the sauce; heat a pan then add the oil. Finely chop the chillies with the lemongrass and add.
Finely dice the onion with the garlic and ginger, add and cook over a gentle heat until soft and golden.
Add the tamarind, tumeric, fish sauce, palm sugar and salt to taste. Add the coconut cream and let simmer gently.
Put a large saucepan of salted water on to boil. When boiling, add the noodles and cook until tender then drain and mix with the laksa sauce.
Warm bowls in the oven while heating a frypan. Add the oil then the beef. Cook for 4 minutes per side then let rest for 5 minutes before slicing thinly.
Serve the noodles with the sliced beef. Spoon a generous amount of the laksa over and top with toasted coconut and plenty of fresh coriander and mint.

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