Tuesday, 10 April 2012

Prima Taste Laksa Yong Tau Foo

I used Prima Taste Laksa before and we love it (I'm not advertising for Prima Taste)! It's so easy to whip up a nice bowl of laksa at home nowadays with pre-packed pastes. No more pounding, grinding and blending! Yes! I can't be happier! Hehehe... Lazy is a big word for me...

The first time I made the laksa with tau pok, fish cakes and hard boiled eggs. Today we wanted something different. Yong Tau Foo goes extremely well with laksa gravy. Slurp!

Serve 5


2 packs of Prima Taste Laksa
2 packs of rice noodles (laksa bee hoon) (blanched)
Assorted Yong Tau Foo
10 fish balls (cooked)
10 quail eggs (cooked and peeled)
1.5 liters of water
Oil for deep frying

Chopped finely laksa leaves


1. Boil the water in a pot.

2. In the meanwhile, deep fried the Yong Tau Foo. Remove and put aside.

3. Put in the laksa premix and laksa paste into the boiling water. Boil with high heat for 5 minutes. Turn the heat down and let it simmer while prepare the rest.

4. Arrange the noodles, 2 quail eggs, 2 fish balls, and divide the assorted fried Yong Tau Foo into 5 bowls.

5. Turn off the heat and scoop the laksa gravy onto the noodles.

6. Sprinkle laksa leaves.

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