PREV
NEXT
  • Asian Cooking Trip

 
Singapour banner v2
serves 4

penang laksa v3

Ingredients:

400g glass noddle (or rice noodle)
100g curry laksa paste
200g sardine or mackerel, boiled and debone
800ml water
1 tsp salt
2 tsp sugar
Some mint leaves
200g pineapple in can, cut julienne
80g onion, slices
160g cucumber, julienne

 

 

Method:

1. Blanch glass noodle, strain and divide into 4 desire dishes.
2. Heat curry laksa paste in a pot.
3. Add the cooked sardine, stir fry over medium heat till flaky.
4. Add water and salt, mix well and cook over high heat till boil.
5. Pour the soup on the blanched noodle.
6. Arrange mint leaves, pineapple, onion, and cucumber on the noodle.

Share This

 

footer-ad-AYAM-Sign

 

footer-ad-AYAM-Boss

 

footer-ad-AYAM-Fb

Contact us by email or by phone: TEl: + 33 130901173 Fax: + 33 130901172 (FRENCH business hours)
Copyright ©2014 AYAM SARL. All Rights Reserved | POLITIQUE DE CONFIDENTIALITÉ | CGU | COOKIES | E.S.G. Report PDF | E.S.G REPORT EPUB | report to ethic committee