Curry Laksa



Ingredient A

500g

Noodle /Rice Vermicelli (Optional)


2 pieces

Tempeh (Fried, Wedged)


2 pieces

Fish Cake (Blanched, Sliced)


200g

Prawn (Blanched)


1

Hard Boiled Egg (Cut into half)


2

Fried Bean Curd Puff (Cut into half)


50g

Soy Bean Sprout (Plucked off the root, scaled and drained)


1

Key Lime (Cut into half)

Fresh Parsley (Optional)

Red Chilis (Shredded)


Ingredient B (Soup)

3 tbsp

CN LOYAL 1884 Low Sugar Chunky Peanut Paste


1 1/2 tbsp

Cooking Oil


1 1/2 tsp

Chopped Shallot


3 piece

Shredded Ginger


1 1/2 tsp

Chopped Garlic


3 tbsp

Curry Powder


1 1/2 tbsp

Soy Sauce


75g

Coconut Milk


600g

Chicken /Vegetable Stock





Method


Heat up 1 1/2 tbsp cooking oil to stir-fry chopped shallot and chopped garlic until fragrant, add in shredded ginger continue for further 30 seconds.


Pour in chicken /vegetable stock, curry powder, CN LOYAL 1884 Low Sugar Chunky Peanut Paste, soy sauce, bring to a boil. Add in the coconut milk and stir until the soup is slightly tick.


Blanch the noodles /rice vermicelli into boiling water, cook until soft. Remove and drained, place in the deep bowl. Serve with laksa soup and the prepared serving ingredients and sprinkle red chilis, fresh parsley with key lime.