Chinny's Laksa

Chinnys Laksa

I love noodles. I would always choose noodles over rice! Hehe…this dish is a one-pot meal that I tried to create with my own recipe and style. I hope you like it J

Laksa

What you need (Cooks for 5-6)
– 1kg of thick bee hoon (Cut it shorter for easier consumption)
– 1 handful of bean sprouts (add more if you want more ‘crunch’ factor)
– 3-4 pcs of fish cake (sliced)
– 1 packet of med-sized fresh fishball
– 15 pieces of med-sized tau pok, (cut to 1.5cm thick strips)
– Quail’s eggs (boiled and peeled)
– 300g of prawns (peeled & left the tail)

For the Gravy
– 5-6 tbsp of dried shrimp/hay bee (grinded)
– 6 tbsp of onion (grinded)
– 2 tbsp of garlic (grinded)
– 3 tbsp of grinded dried chilli paste (add more if you want more kick J)
– 1 tbsp of turmeric powder
– 1 tbsp of chilli powder
– 1.5 boxes of coconut milk (65ml size)
– 300ml of hot water (adjust accordingly if you prefer a thicker or thinner gravy)

For the seasoning (adjust to your preference according)
– 2-3 teasp of salt
– 1 teasp of sugar

For the Garnishing
– 1 small bunch of laksa leaves (pluck the leaves and chop finely)
– Save the stalks for cooking with the gravy

*Prepare noodles & bean sprouts by putting it in a pot of boiling water for about 2-3mins

Method
– Heat 2 tablespoons of cooking oil in your wok
– Sauté the grinded onion & garlic until fragrant
– Add in the grinded chilli, tumeric & chilli powder & fry for 3 mins
– Add in grinded hay bee & fry until the oil starts to separate from the chilli
– Add in the laksa leaves stalks, coconut milk & water and boil for about 15mins
– Add in the seasoning, prawns, fishcake & tau pok
– Boil gravy for another 10mins
– Remove the laksa leaves stalks
– Add in 2 teaspoons of chopped laksa leaves and turn of the stove fire

What you need for the chilli
– 4 tbsp of dried shrimp/hay bee (grinded)
– 6 tbsp of onion (grinded)
– 2 tbsp of garlic (grinded)
– 3-4 tbsp of grinded dried chilli paste (add more if you want more kick J)
– 1/2 tbsp of chilli powder

For the seasoning (adjust to your preference according)
– 2-3 teasp of salt
– 1 teasp of sugar
– A dash of kicap manis

Method
– Heat 2 tablespoons of cooking oil in your wok
– Sauté the grinded onion & garlic until fragrant
– Add in the grinded chilli, tumeric & chilli powder & fry for 6 mins
– Add in seasoning, grinded hay bee & fry until the oil starts to separate from the chilli

Serve hot Laksa with quail’s eggs, laksa leaves & chilli. Enjoy!

HC

BIo of Hui Chin – Aloha everyone! This is Hui Chin. I’m currently working as a freelance Graphic Designer, a Mum to two girls. I started having interest in cooking only during my Poly days. My Mum has always been the one cooking in the house, who knows after getting married I slowly developed a love to cook! During March 2013, my hubby decided to give our very old kitchen a makeover. When our kitchen was finally done up I went on to try out baking with my new oven and I really loved it! Baking at night especially became quite therapeutic for me. Earlier in January this 2014, with my hubby’s encouragement, I decided to take my bakes to the next level. I launched my small home-business, named Big Mama’s Pastries. Do come on by and support me by giving my Facebook page a LIKE yea :)  Share the love through my food!

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