Wednesday, May 30, 2012

Dry laksa

Here's a version I tried replicating at home that time, and it tastes GOOD !

Dry Laksa (serves 2-3)
  • Thick bee hoon (rice noodles), 500g
  • Woh Hup Instant Laksa Paste, 2 heaped tbsp
  • Laksa leaves (NOT curry leaves), 1/2 cup before chopping (from this 1/2 cup, chop them finely)
  • Crabstick (about 10 pieces)
  • Tau-pok (Unicurd squares) (use about 8 squares)
  • 1 Japanese cucumber (cut into thin slivers or use a shredder)
  • 10 fishballs
  • 10 tiger prawns, deshelled *
  • 2 or 3 hard-boiled eggs, cut into quarters **
  1. Have 2 large plates ready, and 1 pot of water brought to boil
  2. Boil the tau-pok, and set aside on plate 1
  3. Blanche the crabstick, and set aside on plate 1. Do not overcook the crabsticks
  4. Boil the fishballs (and prawns), and set aside on plate 1
  5. Slice the tau-pok and crabstick (but not too finely), and return these ingredients to plate 1
  6. Using the same pot of boiling water, blanche the rice noodles for about 1 minute plus (taste to check texture and done-ness). Remove, drain, and set on plate 2 (the serving plate)
  7. Spoon the laksa paste over the hot noodles and stir thoroughly, together with the laksa leaves
  8. Arrange the other ingredients on top of the noodles and serve
*which I couldn't get at the supermarket cos I was too early !?!
** I didn't use eggs, cos I had already eaten my quota for that day during breakfast. This dish will taste good with eggs, as the yolk would disintegrate to form a somewhat creamy texture with the laksa paste

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