RECIPES OF MALAYSIA

Ingredients

180 gm

200 gm

150 gm

50 gm

20 gm

1

500 ml

30 ml

3

30 gm

20 gm

10 gm

10 gm

10 gm

1/2 tsp

3 cm

Mee hoon (scalded)
Chicken meat (shredded)
Small prawns (boiled)
Bean sprouts (blanched)
Sambal laksa Sarawak
Coconut (shredded and milk squeezed) (or 1 large santan)
Chicken stock
Oil
Hard boiled eggs (sliced)
Belacan
Shallots
Garlic
Gried chillies
Peanuts (roasted)
Turmeric powder
Lengkuas

Salt (adjust to taste)

Pepper (adjust to taste)

1. Grind to a paste belacan, shallots, garlic, dried chillies, peanuts, turmeric powder and lengkuas
2. Boil the chicken stock in a pot and add in the sambal laksa and continue to boil for 20 minutes
3. Strain stock, reheat and allow to simmer
4. Heat oil in another pot and stir fry the ground ingredients and then add in the stock and season to taste
5. Finally add in santan
6. To serve, place some mee hoon in a bowl, top with some shredded meat, prawns, bean sprouts, egg slices and coriander leaves
7. Pour the soup on top