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CHNG Kee's sauce(s) used:

• CHNG Kee’s Laksa Paste

Serves 4-6

Cooking Method

1. Wash and dice lime leaves, eggplant, red and green peppers, and blend sliced lemongrass, small onions, turmeric into fine paste.

2. Mix the paste (1 tbsp) with the minced fish flesh, and add coconut milk (1 tsp).

3. Pour the mixture into diced lime leaves, red and green peppers, and steam for 5 mins.

4. Mix CHNG Kee’s Laksa Paste with coconut milk, and cook for 3 mins.

5. Place steamed ingredients, fried bean curd and hard-boiled egg in a plate, and top them with CHNG Kee’s Laksa Paste.

6. Add salt to taste, and serve with chilli paste.

Ingredients

• 3 tbsp CHNG Kee’s Laksa Paste
• 1 tbsp chilli paste
• 500 gm fish flesh
• 75 gm onions (small)
• 5 pcs bean curd (fried)
• 3 pcs turmeric (sliced)
• 2 pcs lime leaf
• 1 pc eggplant
• 1 pc green pepper
• 1 pc red pepper
• 1 pc lemongrass
• 1 pc hard-boiled egg
• 200 ml coconut milk
• Salt