Laksa

Ingredients (serves 5)

• 1 kg cooked laksa noodles - drained
• 200 g cooked skinless chicken breast - shredded
• 2 pieces fish cake - sliced
• 300 g beansprouts - boiled
• 4 pieces taupok - sliced
• 1 cucumber - peeled and shredded
• Daun kesum - washed and finely shredded
• 1 Litre low fat milk
• 1 cup water
• 1 1/2 dsp unsaturated oil

A) Grind into paste 

• 30 dried chillies
• 10 small onions
• 12 buah keras
• 2 stalks daun kesum

(B) Grind coarsely

• 1 cup dried prawns - soaked
• 1/2 dsp belachan (shrimp paste) - roasted

Method

• Heat oil and fry ingredients (A) until fragrant. Add ingredients (B) and fry for 1 to 2 minutes.
• Add water and taupok and simmer gently for 10 minutes.
• Stir in milk and cook over low heat for another 5 minutes.
• Pour gravy over laksa noodles and serve with beansprouts, shredded chicken and fish cake. Add daun kesum and cucumber as desired.