Prima Taste Laksa

Serve 6

Ingredients:

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

Methods:

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.

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

Ingredients:

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

Optional:
Chopped finely laksa leaves

Methods:

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.