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
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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