Greek yoghurt instead of coconut milk is used in this Laksa for a healthy dish. It is the spices that make the Laksa not the coconut milk.
Pound/blend Ingredients 1
Pound Ingredients 2 - not too fine
Mix Ingredients 3 with a whisk
Heat oil in wok and fry Ingredients 1 and Ingredients 2 till crisp but not burnt.
Add Ingredients 3 and cover and boil for 15 minutes.
Add prawns/chiken - cook prawns for 5 minutes or chicken for 12 minutes
Add tofu puffs and fish balls and cook for 5 minutes.
Add kicap manis and Vietnamese mint.
Stir and mix well.
To assemble the Laksa in a deep bowl
Put a handful of bean sprouts at the bottom of bowl and pour a ladel of the boiling hot Laksa gravy on it.
Add two handfuls of Hokkien noodle on top of the beansprouts.
Pour more Laksa gravy on Hokkien noodle and evenly distribute the prawns, fish balls and tofu.
Serve with fried shallots, additonal shredded vietnamese mint and sambal olek
Do not over cook the bean sprouts. Let the hot boiling Laksa gravy scald the sprouts and it will be crunchy iinstead of limp.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 3h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 4h ago