One of Singapore's most popular dishes, the Laksa is a rich, full-bodied coconut curry noodles that adapts perfectly to chicken, prawns, tofu or vegetables.
No Added MSG, Preservatives or Artificial Colours. Gluten Free.
Singapore Laksa (Serves 3)
* 1 packet Singapore Laksa Spice Paste
* 2 tbsp vegetable oil
* 250 g (1/2 lb) boneless chicken meat
cut into bite-sized pieces.
* 1 1/2 cups (330 mL) coconut milk
* 1 cup (220 mL) water
* 125 g (4 0z) rice vermicelli, egg noodles or Hokkien Noodles, cooked according to pack instructions
* 100 g (3.5 0z) beansprouts (blanched and drained) as garnish
Step 1
Heat oil in non-stick saucepan on medium heat. Add meat and Spice Paste, stir-fry for 3 minutes.
Step 2
Stir in coconut milk and water, simmer uncovered on low heat for 5 minutes.
Step 3
Serve piping hot over noodles. Garnish with beansprouts and chicken strips.
Cooking tips:
(a) Prawns may be used instead of chicken.
(b) Thickness of the Laksa can be controlled by the amount of water used
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