Laska Me’s Allen Woo shares this tasty Eastern-inspired recipe in episode 55 of Everyday Gourmet.
Wet Laksa Pasta::
Blend all of the ingredients into a fine paste.
Heat wok with enough oil to fry Laksa paste over medium heat, stir and cook until a layer of red oil surfaces.
Add the dried paste and continue to fry until well blended.
Pour in coconut cream and gently bring to boil, then add the chicken stock.
Once boiling, remove from stove, filter, discard residue and transfer to a clean pot.
Keep warm in low heat.
In another pot, heat 1L water to boiling.
Blanch bean sprouts for 5 seconds, remove and place in a bowl.
Blanch noodles until soft, drain, remove and place on top of bean sprouts.
Add the prawn meat, tofu, chicken breast, fish cake, fish balls and egg to the noodles.
Pour Laksa paste over the top and garnish with spring onion and mint
Nutritional analysis per serving (2 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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