Description
ASIAN HOME GOURMET SINGAPORE LAKSA MIX
A local favorite, laksa combines coconut, Chinese, Malay and Indian spices, making curry noodles a convenient, authentic dish perfect for any time of the year. This versatile soup base adapts perfectly to chicken, prawns, tofu or vegetables. For the noodles, use Hokkien noodles or rice vermicelli (bee hoon), or both at once and add chili sambal to taste for extra zing.
INGREDIENTS:
Galangal, Shallot, Soyabean Oil, Sugar, Salt, Garlic, Red Chilies, Shrimp Paste (Shrimp, Salt), Lemon Grass, Tumeric, Ground Dried Shrimp.
DIRECTIONS:
Serves 3. 1 Packet Singapore Laska SpicePaste; 250 g (1/2lb) Chicken thighs; 440 ml (Cups) water; 50 g (1.75oz) Coconut cream powder (mixed 1 2/2 cup [330 ml] water); or 1 2/3 cups (330 ml) Thick coconut milk; 2 tbs Vegetable oil; 125g (4 oz) Spaghetti, rice vermicelli or egg noodles, cooked according to pack instructions; 100 g (3.5 oz) Bean sprouts (blanched and drained). 1. Add chicken to boiling water; cover and cook for 20 minutes. Save stock. Debone, shred meat and set aside. 2. Heat oil in saucepan. Add SpicePaste and stir fry until fragrant. Add coconut milk and stock to the paste; stir well and bring to the boil. Simmer on low heat for 10 minutes. 3. Serve piping hot over noodles. garnish with bean sprouts and chicken strips. Variations - You may use prawns instead of chicken.
Store in a cool dry place.
Ingredients
Note: Ingredients and labels may change without notice and translation and/or typographical errors are possible. Therefore consumers are advised to check the ingredient lists on the package for substances that might be incompatible with them BEFORE ingestion. The European Parliament directives and amendments pertaining to compulsory food labeling can vary depending on the item in question and producers are not always required to provide a detailed and complete listing of all ingredients. When in doubt contact the manufacturer before consuming this item.
