Singapore Laksa
Cooking Ingredients:
125g Chef Justin’s Singapore Laksa Paste
250ml Coconut milk
500ml Water
To taste Thai fish sauce
3 slices Fish cake
35g Cooked shredded chicken
4 pcs Dried bean curd
½ pc Boiled egg
5 pcs Fresh cockles (optional)
280g Laksa broth
½ tsp Chopped Laksa leaves
120g Rice noodles
Cooking Instructions:
In a small pot, put water, Chef Justin’s Singapore Laksa Paste and bring to boil, then simmer for 1 minute, add coconut milk.
Taste and adjust taste with fish sauce.
Bring the laksa broth to a boil and simmer, add the dried bean curd, allow it to soak up the broth.
Blanch noodles in hot boiling water together with the fish cake for 1 minute and 30 seconds.
Place noodles in a bowl, add cockles, egg, pour the boiling laksa broth over the cockles.
Garnish with chopped laksa leaves.
