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:
  1. Heat oil in wok or large saucepan.
  2. Add A in and fry. Add a little water to prevent burning. Fry till onions translucent
  3.  Add seafood marinara in (fry till 50% cooked)
  4. Add B. Simmer for 10 minutes
  5. While the soup is simmering, in a separate pot cook noodles as per instructions on packaging.
  6. After 10 minutes of simmering, add coconut cream. Stir in will, then remove from heat.
  7. 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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