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 Laksa Noodles (Sour Fish Noodles)
Mum's House
A cross-cultural dish popular in Singapore and neighbouring countries. This famous dish is of Peranakan origin, born from the intermarriage of Chinese and Malay cultures. The Perankan's love of spicy, full-bodied flavours can be found in this aromatic noodle dish, made with coconut milk. Substitute prawns with cooked chicken if you wish.
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Ingridents:
* 1 Laksa paste/jar ready to cook
* 145gm thick rice noodles (substitute with udon, spaghetti or linguini)
* 600ml water
* 28g bean sprouts
* 6-8 prawns
* 15gm sliced fish cake (optional)
* 3 slices fried bean curd (optional)
Steps:
1. Stir laksa premix into 600ml water, add laksa paste and mix well.
2. Bring to the boil but do not cover the pot.
3. Add fried bean curd (optional) and cook for 5 minutes.
4. Blanch or cook noodle option and blanch bean sprouts, drain well and portion into individual bowls.
5. Garnish with cooked prawns, fish cake slices (optional) and dried laksa leaves (to be found in the kit.
6. Stir the laksa gravy and spoon over the noodles.
7. Serve immediately with chilli sambal (to be found in kit)
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| Get the following ingridents for Laksa Noodles (Sour Fish Noodles) from Mum's House® |
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| Laksa Gravy Paste |
Udon Noodles |
Bean Sprout |
King Prawns |
Fish Cake |
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NOODLES & INSTANT NOODLES |
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SWEET - SNACK - JAM - CRISP |
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FRESHLY COOK - FOODS
