Singapore Dry Laksa
|
| hi! i'm new to this group and just wanted to introduce myself. i'm |
| from singapore - the land of great food lovers. eating is our |
| passion. my personal favorites are chinese, peranakan and malay |
| food. i'm a novice cook but friends love my dry laksa and |
| chicken wings. on days that i'm not working, i love to cook |
| something nice for the family to enjoy but it's not always easy |
| since i've got two young children to run after. sometimes i resort |
| to easy solutions like food premixes that really saves time on the |
| preparation- and the result taste great too! i like to try new |
| recipes when time permits or when i'm cooking for a party and i hope |
| that by joining this group i can share great food experiences with |
| people with the same passion. |
| |
| viv |
| |
| dry laksa |
| |
| | 500g thick bee hoon |
| | 350g bean sprouts |
| 3 piece | tau pok (soy bean puffs), sliced |
| 2 Tbsp | oil |
| 50 g | dried prawns, minced |
| | 200g laksa paste |
| | 150g fresh prawns, shelled and deveined |
| 2 | pcs fish cake, sliced |
| | one qtr tsp sugar |
| | 250g coconut milk |
| |
| serves about 4 |
| |
| boil a pot of water. add bee hoon, been sprouts and sliced soy bean puff. |
| remove and drain after 1-2 min. heat oil in wok over medium fire. stir fry |
| dried prawns for about 1 min then add laksa paste. mix well till fragrant |
| - about 2 mins. take care not to burn the paste. add fresh prawns and fish |
| cake and stir fry for another 1 to 2 mins. add coconut milk and sugar to |
| the wok and stir till well mixed. add the bee hoon, bean sprouts and tau |
| pok to the wok. mix well with chopsticks for about 2 mins. if you like, |
| you can garnish with laksa leaves and serve. |
| |
| hope you will enjoy this recipe. |
| |
| regards, |
| |
| viv |
| |
| |
| -- |
| (ID: 8133) Mirror: rec.food.recipes: Sat, Apr 17, 2004 |