Tuesday, September 11, 2012

Laksa Yong Tau Foo

yong tau foo pieces - refer to yong tau foo recipe
fresh yellow noodles (i use sphaghetti)
1 can coconut milk
laksa leaves (i use with sweet basil)
my mum's sambal belachan or any other brand
1 tbsp dried prawns - soaked for 5 mins and drained
2 shallots - chopped
2 cloves garlic- chopped
salt to taste

  1. Cook the noodles according to package instruction.  Drain and set aside.
  2. Pound the dried prawns, shallot and garlic to a paste.
  3. Heat up oil in a pan.  Saute the mixture till fragrant.
  4. Add sambal belachan and fry for a while.  
  5. Transfer mixture to a pot and add in coconut milk, yong tau foo pieces and chopped basil leaves.
  6. Bring to a boil and continue to cook for another 10 to 15 minutes.
  7. Transfer to a bowl and serve warm.

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