Singapore Dry Laksa
hi! i'm new to this group and just wanted to introduce myself. i'm 
from singapore - the land of great food lovers. eating is our 
passion. my personal favorites are chinese, peranakan and malay 
food. i'm a novice cook but friends love my dry laksa and 
chicken wings. on days that i'm not working, i love to cook 
something nice for the family to enjoy but it's not always easy 
since i've got two young children to run after. sometimes i resort 
to easy solutions like food premixes that really saves time on the 
preparation- and the result taste great too! i like to try new 
recipes when time permits or when i'm cooking for a party and i hope 
that by joining this group i can share great food experiences with 
people with the same passion. 
 
viv 
 
dry laksa 
 
  500g thick bee hoon
  350g bean sprouts
3 piece  tau pok (soy bean puffs), sliced
2 Tbsp  oil
50 dried prawns, minced
  200g laksa paste
  150g fresh prawns, shelled and deveined
2   pcs fish cake, sliced
  one qtr tsp sugar
  250g coconut milk
 
serves about 4 
 
boil a pot of water. add bee hoon, been sprouts and sliced soy bean puff. 
remove and drain after 1-2 min. heat oil in wok over medium fire. stir fry 
dried prawns for about 1 min then add laksa paste. mix well till fragrant 
- about 2 mins. take care not to burn the paste. add fresh prawns and fish 
cake and stir fry for another 1 to 2 mins. add coconut milk and sugar to 
the wok and stir till well mixed. add the bee hoon, bean sprouts and tau 
pok to the wok. mix well with chopsticks for about 2 mins. if you like, 
you can garnish with laksa leaves and serve. 
 
hope you will enjoy this recipe. 
 
regards, 
 
viv 
 
 
-- 
(ID: 8133) Mirror: rec.food.recipes: Sat, Apr 17, 2004


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