Laksa
(Coconut Curry Noodle)
IMPORTANT: Please read instructions carefully before cooking.
Ingredients
Laksa Gravy |
25 - 35 portions |
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(A) Laksa Premix*
(B) Water (for Step A1)
(C) Laksa Paste (With Laksa Leaves)*
(D) Tau Pok (Fried Beancurd) |
870 gm
6 litres
1 kg
35 nos |
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| Garnishes & Condiments |
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per portion |
25 - 35 portions |
Laksa Noodle
Fish Cake (sliced)
Prawn (medium size, cooked)
Sambal Chilli*
Bean Sprouts
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145 gm
15 gm
13 gm (2 nos)
as desired
28 gm
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5.1 kg
525 gm
455 gm (70 nos)
as desired
980 gm
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| * Items available from Prima Taste |
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Step A:
Cooking Procedures
- Mix (A) Laksa Premix and (B) Water into a bowl. Stir and mix well. Pour mixture into pot and boil on low heat.
- Add (C) Laksa Paste (With Laksa Leaves) into pot and mix well.
- Bring Laksa gravy to boil on high heat. Do not cover the pot. Continue to boil for 10 minutes.
- Add (D) Tau Pok and boil for another 10 minutes.
- The Laksa Gravy is ready to be served.
Step B:
Preparation Procedures
Laksa
- Blanch Laksa Noodle and Bean Sprouts in boiling water for about 5 seconds.
- Shake off excess water from blanched Laksa Noodle and Bean Sprouts and put them into noodle bowl.
- Stir gravy gently before serving. Scoop Laksa gravy into noodle bowl and decorate with all other garnishes. (Stir
gravy to make it even and to avoid having a layer of oil on the surface).
- Serve immediately.
Note: Blanching of Laksa Noodle refers to heating of pre-cooked noodle. If using spaghetti, linguini or dry rice vermicelli instead, cook noodle to your desired texture.
Storage
- Laksa Paste (With Laksa Leaves)
- Laksa Premix
- Sambal Chilli
Store in cool, dry place. After opening, keep pack refrigerated and used within 3 days.
| Estimated Yield Per Packet |
No. of Portions |
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| Laksa Paste (With Laksa Leaves) per packet (1 kg) |
25-35 |
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| Laksa Premix per packet (870gm) |
25-35 |
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| Sambal Chilli (40 gm per packet x 18 pkts) |
36 |
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