Laksa lemak

Posted by adm On February - 22 - 2012

How to cook Laksa lemak


  • 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.

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