Saturday, 1 September 2012
Prima Taste Laksa
3 boxes Prima Taste Laksa
2 packet thick beehoon (blanched)
6 hard boiled eggs (halved)
20 cooked prawns (shells removed and deveined)
2 fish cakes (pan fried till golden)
12 cooked fishballs
6 tau pok (deep fried)
Laksa leaves (chopped finely)
2 litres water
1. Boil 2 litres of water in the pot.
2. Divide the thick bee hoon into 6 bowls. Arrange the prawns, fishballs, hard boiled egg and few slices of fish cakes on the thick bee hoon.
3. Put in the laksa premix and laksa paste into the boiling water. Boil with high heat for 5 minutes. Add the tau pok into the pot and cook for a minute.
4. Ladle the laksa gravy into the bowls and sprinkle some chopped laksa leaves.