Malaysian Seafood Laksa
Another great winter weekday night warmer. This is one quick very flavoursome recipe every busy family needs. This recipe serves 4. Happy cooking!
Ingredients
A:
1 small onion sliced
1 tablespoon garlic
1 teaspoon ginger
B:
1.2 L vegetable or chicken stock
100g fried tofu buffs
1 jar Ayam brand laksa paste
1 tablespoon cooking oil
450g seafood marinara (can use chicken instead)
½ can 400L coconut cream
500g hokkien noodles
Large handful of bean sprouts
Garnish
Shallots (spring onion) sliced vertically
Coriander
Sambal chili sauce (optional)
Salt and pepper to taste.
Method:
- Heat oil in wok or large saucepan.
- Add A in and fry. Add a little water to prevent burning. Fry till onions translucent
- Add seafood marinara in (fry till 50% cooked)
- Add B. Simmer for 10 minutes
- While the soup is simmering, in a separate pot cook noodles as per instructions on packaging.
- After 10 minutes of simmering, add coconut cream. Stir in will, then remove from heat.
- To serve, add noodles to bowl, add soup. Top with desired amount of bean sprouts. Garnish with shallots, coriander and chili sauce (optional). Add salt and pepper to taste.
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