Recipe Ingredient
- 350 grams laksa paste
- 2 litres chicken stock
- 250 to 300 ml thick coconut milk
- 400 grams thick vermicelli noodles
- Toppings
- 50 grams beansprouts, blanched
- 100 grams chicken breast fillet, cooked and shredded
- 5 large prawns, cooked and shelled
- Garnish
- 2 eggs, made into omelette strips
- 2 stalks coriander, chopped (I used spring onions since I had no coriander)
- 3 calamansi limes, halved
- Sambal
- 30 grams garlic
- 50 grams shallots
- 100 grams onion
- 50 grams dried chillies, soaked in hot water
- 30 grams dried shrimps, soaked and drained
- 6-8 tablespoons oil
- 50 grams chilli paste such as chilli boh
- 30 grams/1 tablespoon tamarind paste mixed
- with 3 tablespoons water
- 1 tablespoon sugar to taste
- 1/2 teaspoon salt to taste
Instructions
- For the gravy, boil the laksa paste in the chicken stock for 15 minutes. Strain into a pot. Add the coconut milk and stir until well mixed. Season to taste with salt and sugar. Soak the dried vermicelli to soften and blanch with hot water. Place noodles in a bowl and add the toppings in the order listed. Ladle hot laksa gravy over. Garnish withe the shredded omelette, coriander, lime halves and sambal (recipe below).
- To prepare the sambal, place garlic, shallots, onions, dried chillies and dried shrimps in an electric blender and process to a fine paste. Heat the cooking oil and fry the blended ingredients until brown and aromatic. Add the chilli paste, tamarind juice and season to taste with sugar and salt. Cook for 25 minutes over a slow fire.
