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CHNG Kee's sauce(s) used:

• CHNG Kee’s Laksa Paste

Serves 4

Cooking Method

1. Soak vermicelli in water until soft, and drain water away to set aside.

2. Fry CHNG Kee’s Laksa Paste until fragrant, and add water.

3. Add cabbage, long beans, carrot and fried bean curd into the mixture, and simmer till cooked.

4. Bring fish cake, vermicelli and coconut milk to boil, and serve hot.

Ingredients

• ½ jar CHNG Kee’s Laksa Paste
• 5 pcs long bean
• 2 pcs bean curd (fried and sliced)
• 1 pc fish cake (sliced)
• 1 pc carrot
• 600 ml water
• 300 ml coconut milk
• 300 ml coconut milk
• 400 gm cabbage
• 20 gm vermicelli