GO SLOW

Full-flavoured meals for those chilly nights!

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CHICKEN LAKSA

SERVES 4-6 PREP 15 MINS COOK 5 HOURS 5 MINS

• 230g jar laksa paste

• 3 cups chicken stock

• 2 x 400ml cans coconut milk

• 6 green onions, thinly sliced, plus extra to serve

• 6 kaffir lime leaves, plus extra shredded to serve

• 1.5kg whole chicken, butterflied (see tip)

• 250g packet zucchini spaghetti

• 2-3 tbsp fish sauce

• 250g dried rice vermicelli noodles

• bean sprouts, fresh coriander leaves, lime wedges, to serve

1 Add laksa paste, stock, coconut milk, onions and lime leaves to the removeable bowl of a 5 to 6-litre capacity slow cooker. Stir to combine. Add chicken. Cover with lid.

2 Cook on Low 5 hours until chicken is cooked and tender. Remove chicken from slow cooker. Cool slightly.

3 Remove and discard skin and bones from chicken. Shred chicken into large pieces. Return to slow cooker. Add zucchini and fish sauce. Cook for 5 mins until zucchini is tender.

4 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 mins until softened. Drain.

5 Divide noodles among serving bowls. Spoon over laksa. Top with bean sprouts, coriander leaves, shredded lime leaves and extra onions. Serve with lime wedges.

SAN CHOY BAU

SERVES 4-6 PREP 10 MINS COOK 4 HOURS 10 MINS

• ½ bunch fresh coriander

• 2 carrots, shredded

• 1.2kg pork scotch roast, cut into 5cm-thick pieces

• 6 green onions, cut into 3cm lengths, plus extra to serve

• 1 tbsp finely grated ginger

• 20g dried sliced shiitake mushrooms

• 2 cups chicken stock

• ¼ cup oyster sauce

• 1 tbsp dark soy sauce

• 1 iceberg lettuce, leaves separated