Saturday, April 24, 2010
Singaporean Curry Laksa
I basically cheated for this recipe by using packaged mix, but to my surprise the result of using this mix was even better than any laksa I have ever had in a restaurant! Some people prefer their laksa to have half vermicelli and half yellow oil noodles (almost like ramen consistency), but I prefer it to be all vermicelli.
1 can of coconut milk
1 package of laksa packaged mix
Water, according to amount on package directions
Vermicelli, cooked according to instructions
1 handful of bean sprouts
1 chicken breast, boiled, sliced into thin strips
2 eggs, boiled, peeled and cut in half
4-5 fried tofu puffs
1. Prepare the laksa soup base according to the package instructions (mix in the water and coconut milk)
2. Cook the tofu puffs in the soup base for approximately 2 minutes, or until tender
3. In the meanwhile, prepare your bowls with the vermicelli. Top it with the chicken breast slices, bean sprouts, 1/2 an egg and 2-3 tofu puffs in each bowl.
4. Ladle the hot soup over the noodles and serve