Long haul Laksa
I first made this meal in Kime Hut on a Tararua Peaks mission back in 2011. The mung beans, coriander, and cucumber (only take what you need) are light, but the addition makes you feel like the meal is really fresh. Coconut milk powder is available at most supermarkets, but sometimes you need to search for it and it is not always available in small quantities. As with most tramping meals, made at home its a bit meh, but transported to 1,300m it is divine.
300g smoked chicken 100g dried green beans 100g vermicelli 1 tsp brown sugar 100g coconut milk powder 50g bean sprouts 1 vegetable stock cube 5cm cucumber, sliced 5 tblsp laksa paste rind of 1 lime a handful of coriander
- soak noodles in boiling water, then drain, keep two cups of the liquid
- add powdered coconut milk and a crumbed vegetable stock cube to the reserved water
- heat the saucepan and heat the laksa paste
- lightly fry for a couple of minutes
- add the remaining stock and the coconut milk liquid, plus the brown sugar
- bring to a simmer
- add the dried beans and the chicken, cook for 3 minutes
- put the drained noodles into bowls, then pour in the laksa
- top with bean sprouts, lime rind and coriander.
Smoked chicken and beans can both be dehydrated at home if weight is a real concern.
This recipe is suited to most trips, probably on the 1st or 2nd night. Not for trips where you require a one pot meal such as snow caving.