This unique creation blends the iconic Filipino adobo flavors with the aromatic allure of laksa, delivering a satisfying bowl of culinary harmony.
Heat cooking oil in a pan over medium heat. Saute garlic until golden.
Add the chicken breast and saute until meat turns white.
Mix in the soy sauce and coat the chicken pieces. Add the vinegar, bay leaf, peppercorn, and water and simmer until acidity evaporates.
Mix in the coconut milk until incorporated.
Separate the chicken from the soup (do not discard). Shred the chicken and set aside.
In a blender or food processor, blend the ingredients until very smooth. Set aside.
Heat oil in a wok or deep pan over medium-low. Saute the onion on low heat until translucent and slightly caramelized. Add the laksa paste.
Pour in the chicken stock, adobo sauce, and sugar. Let it simmer and slightly reduce.
Mix in the cilantro leaves and siling labuyo. Remove from heat.
In a pan with cooking oil over medium heat saute the tofu cubes until fried on all sides. Remove and set aside.
In the same pan saute the bean sprouts until tender. Remove and set aside.
In a serving bowl, arrange the shredded chicken, vermicelli noodles, cilantro leaves, tofu, and bean sprouts. Pour the soup. Serve hot.
Servings 0