This is a traditional nyonya laksa dish. It can be served for lunch or breakfast.This delicious dish is suitable for all ages.

1 piece bihun
1/2 cup bean sprouts
3 tbsp cockles
1 piece fish cake
1/2 cup prawns
4 cups thick coconut milk
4 cups thin coconut milk
1 string tauhu pok
1/2 cup fish balls
1 daun kesum
1 cube anchovy stock
1 tbsp fried anchovy
2 boiled eggs

Pound together:
8 dried chillies
4 shallots
2 garlic
1/4 piece shrimp paste
1 tbsp dried prawns
1 tsp tumeric powder
1 lemon grass
1 sm piece galangal

1. Blanch soaked mihun in boiling water for a few minutes. Drain and put aside
2. Blanch bean sprouts, prawns, cockles and fish cakes separately for 30 seconds. Drain and put aside.

3.Slice fish cakes, shell prawns, cook in boiling water for 1 minute, then put aside.
4.Pound dried chillies. shallots, garlic, shrimp paste, sliced lemon grass and dried prawns together. Add tumeric powder.
5 Heat up oil, put in the pounded ingredients. Saute till aromatic.
6, Pour in thin coconut milk. When coconut milk begins to boil, add in thick coconut milk, tauhu pok, fish balls, and tumeric powder and kesum leave . Season the gravy with Maggi anchovy stock granules .
7.Turn off the fire when the gravy starts to boil.
8.Put some mihun in a bowl together with bean sprouts, daun kesum, cucumber, cockles, prawns, slicked fish cakes, anchovy and half boiled egg.
9. Pour the cooked gravy in the bowl and serve.

serving: 4 person
cooking time: 1/2 hour
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