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CHNG Kee's sauce(s) used:

• CHNG Kee’s Laksa Paste

Cooking Method

1. Boil water, and cook prawns with fish cake.

2. Once cooked, remove prawns and fish cake, and set aside.

3. Stir-fry CHNG Kee’s Laksa Paste, and add boiled water and fried bean curd to bring to boil.

4. Add coconut cream, and bring to boil.

5. Add Carnation milk if gravy colour is found to be too dark.

6. Add MSG or chicken powder if desired to taste.

7. Arrange poached noodles or rice vermicelli, bean sprout, cooked prawns and fish cake into bowls, and pour gravy over.

8. Add chopped laksa leaves, and serve.

Ingredients

• 240 gm (1 jar) CHNG Kee’s Laksa Paste
• 400 gm noodle or rice vermicelli (poached)
• 300 gm prawn (removed from shells)
• 200 gm bean sprout (poached)
• 700 ml water
• 250 ml coconut cream
• 50 ml Carnation milk – optional
• 4 pcs bean curd (fried and cut into slices)
• 4 pcs fish cake (sliced)
• Laksa leaves (chopped)
• MSG or chicken powder - optional