45mins
For 4
Intermediate
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Cream Drop Cream Drop

Ingredients

For the Chicken:

3 cups chicken fillet, cut into strips
1 tsp turmeric powder
2 tbsp MAGGI Soy Cooking & Seasoning Sauce
1 tsp salt
½ tsp pepper
½ cup cornstarch
½ cup butter
6 ½ tbsp diced shallots
10 tbsp crushed NESTLÉ Cornflakes
2 tsp curry leaves
3 tsp sugar

For the Pasta:

1 ½ cup cooked pasta
1 pack laksa paste
2 cans NESTLÉ Cream 300g
2 tsp squid ink
no measurement salt and pepper to taste

For the Garnish:

2 pcs lime wedge
8 pcs quail eggs
no measurement coriander leaves

Steps

VIEW WITHOUT STEPS

  • STEP 1

    Chicken

    1. Marinate chicken strips in turmeric powder, soy sauce, salt and pepper. Coat with cornstarch then fry.
    2. In a separate pan, melt butter and add shallots. Add in NESTLÉ Cornflakes, curry leaves and sugar.
    3. Season to taste and mix in fried chicken strips. Set aside.
  • STEP 2

    Pasta

    1. For the pasta sauce, dissolve laksa paste in NESTLÉ Cream and add in squid ink. Mix cooked pasta.
    2. Top pasta with chicken and serve.
    3. Garnish with lime wedge, quail eggs, and coriander leaves.

       

Curve Curve

Steps

  • STEP 1

    Chicken

    1. Marinate chicken strips in turmeric powder, soy sauce, salt and pepper. Coat with cornstarch then fry.
    2. In a separate pan, melt butter and add shallots. Add in NESTLÉ Cornflakes, curry leaves and sugar.
    3. Season to taste and mix in fried chicken strips. Set aside.
  • STEP 2

    Pasta

    1. For the pasta sauce, dissolve laksa paste in NESTLÉ Cream and add in squid ink. Mix cooked pasta.
    2. Top pasta with chicken and serve.
    3. Garnish with lime wedge, quail eggs, and coriander leaves.

       

Cream Drop Cream Drop

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Cream Drop Cream Drop

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