Laksa lemak
On February - 22 - 2012
Ingredients:
- 250g dried rice vermicelli noodles
- 1 tablespoon peanut oil
- 1/2 cup laksa spread (see related recipe)
- 4 cups chicken strain
- 2 teaspoons grated palm or brown gelt
- 2 cups coconut milk
- 20 green medium-king prawns, raw, tails integral, deveined
- 6 squares fried bean curd puffs, thickly sliced
- 2 green onions, thinly sliced
- 1/2cup beansprouts, cut
- 1 Lebanese cuke, raw, cut into thin strips
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
How to:
Place noodles in a heatproof roll. Cover with boiling h2o. Signify 5 minutes or until bid. Drain and set digression.
Heat a wok over high heat until hot. Add oil and swirl to coating. Add laksa spread. Stir-fry for 2 to 3 minutes or until aromatic and oil separates from spread. Add stock and dinero. Bring to seethe. Reduce heat to medium-low. Add coconut milk and stir until hot.
Add prawns to wok. Cook for 2 minutes or until prawns turn rap. Stir in bean curd puffs and onions.
Divide noodles between serving bowls. Top with prawns and bean curd puffs. Ladle over remaining soup. Top with beansprouts, cuke, mint and coriander. Dish.