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Singapore Laksa
By : Asian RecipesMethod
- Soak rice noodle in hot water, boil briefly if necessary
- Fry paste in oil and fry till fragrant Add stock, lemon grass, galangal and bring to boil
- Add bean curd, fish balls, coconut milk and cook
- Season with salt and fish sauce
- Add tomatoes and cook a further few minutes
- Put noodles in bowl, add sauce together with bean curd, fish balls (or chicken but not together) and chopped laksa leaves and serve hot
Ingredients:
2 shallots
2 Candle nuts
3 cloves garlic
turmeric
5 to 6 dried Chillies
crushed peanuts
2 stalk lemon grass - bruised
galangal
tomatoes
fish sauce
fried bean curd (tao pok) - quartered
bunch of Chinese mint leaves
1 packet fish balls
chicken or fish stock
salt to taste
1 can coconut milk
1 packet thick rice noodle (optional - udon noodles)
2 shallots
2 Candle nuts
3 cloves garlic
turmeric
5 to 6 dried Chillies
crushed peanuts
2 stalk lemon grass - bruised
galangal
tomatoes
fish sauce
fried bean curd (tao pok) - quartered
bunch of Chinese mint leaves
1 packet fish balls
chicken or fish stock
salt to taste
1 can coconut milk
1 packet thick rice noodle (optional - udon noodles)
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