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CHNG Kee's sauce(s) used:

• CHNG Kee’s Laksa Paste

• CHNG Kee’s Powder Mix for Laksa

Cooking Method

1. Cook prawns and fish cake, and stir-fry CHNG Kee’s Laksa Paste

2. Add water, fried bean curd, cabbage, long beans, carrot, crab sticks and fish balls, and bring to boil.

3. Add CHNG Kee’s Powder Mix for Laksa to bring to boil, and set aside.

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

5. Garnish with chopped laksa leaves, and serve.

Ingredients

• 240 gm (1 jar) CHNG Kee’s Laksa Paste
• 150 gm (1 pkt) CHNG Kee’s Powder Mix for Laksa
• 400 gm noodle or rice vermicelli (poached)
• 300 gm prawn (removed from shells)
• 50 gm cabbage (cubs removed)
• 50 gm bean sprout (poached)
• 20 gm carrot (sliced)
• 10 pcs fish ball
• 4 pcs bean curd (fried and sliced)
• 4 pcs crab stick (cut into halves)
• 2 pcs egg (hard-boiled and sliced into halves)
• 1 pc fish cake (sliced)
• 4 stalks long bean (cut into 2-cm length)
• 1 L water
• 1 tsp laksa leaf (chopped)