Baked Cheese Rice with Fish Fillets

Ingredients:
3 cup rice
100g butter
2 stalk green onion ~ chopped
2 carrots ~ sliced
Fish fillets
2 cups grated Mozzarella cheese
1 cups grated Parmesan cheese
Salt & pepper

Directions:

1. Cook rice as normal.  Once rice cooked, add butter & chopped green onion.   Mix/coated the rice evenly.   Set aside.
2. In a pot of water, boil the sliced carrots for about 10 mins.   Drain the water & set aside.
3. Season the fish fillet with salt & pepper.   In a pan, add 1 tbsp butter on medium heat.   Pan-fry the fish fillet for about 1-2 mins each side.   Drain on kitchen paper towel.
4. To assemble ~ portion out buttered rice into individual oven-safe baking dishes or use a rectangular aluminum tray about half the height of the tray.
5. Spread the carrots and topped with fish fillets.   Then topped with layer of grated Mozzarella & Parmesan cheese.  Cover the top with aluminum foil.
6. Baked in a pre-heated oven at 200 deg. C for about 15-20 mins, or until all the cheese melted & is very slightly browned.  Garnish with parsley.

Mango Mojito

Ingredients:
3 tbsp simple syrup
3 tbsp lime juice
8-10 mint leaves
2 oz Bacardi Rum
1 cup soda
1/2 cup mango juice

Directions:

1. In a tall glass, add the syrup, mint leaves & muddle it together (use muddler or spoon).
2. Add ice cubes/crushed & muddle again.
3. Pour in the lime juice, rum, soda & mango juice.   Stir the mixture well.
4. Garnish with mint sprig & sliced of lime

Simple Mint-Syrup

1 cup sugar

1 cup water

2 handful of mints leaves

Directions:

1. In a saucepan, add sugar & water on heat till boiling.
2. Stir until the sugar dissolve & off the heat.
3. Add the mint leaves & let it steep for an hour or so.
4. Strain out the leaves & store in the fridge till ready to use it.

Rainbow Cake with Cream Cheese Frosting

 Ingredients:
3 cup AP flour
4 tsp baking powder
180g butter
2 cup castor sugar
5 egg whites (Grade A)
2 tsp vanilla essence
1-1/2 cup fresh milk
Rainbow Color ~ Violet/Blue/Green/Yellow/Orange/Pink/Red

Directions:

1. Preheat oven to 170 deg C.  Line wax paper of 7" round pan.
2. Sift flour & baking powder together & set aside.
3. In a stand mixer, beat butter & sugar till light & fluffy.   Add egg white slowly & beat the batter till thicken.
4. Then add flour alternately with milk & ends with flour.   The last flour, use spatula & fold gently till the batter are well combined.
5. Divide the batter into 7 portions (300g ea) & each batter add few drops of food color.
6. Pour the batter in a lined round pan & bake for 15-20 mins or till cooked.

Cream Cheese Frosting:
125g cream cheese
125g butter
5 cups icing sugar
1 tbsp lemon juice
2 tsp fresh milk

Directions:

1. In an electric stand mixer, beat butter & cream cheese together with lemon juice on high speed for about 5 mins.  The mixture should be whipped buttery cream texture.
2. Add 1/3 of icing sugar into the cream cheese mixture & mix on low speed.   Gradually add 2/3 icing sugar while mixing.
3. Then add the milk & turn the speed to high & beat for another 5 mins.

Nasi Lemak with Sambal Anchovies

Ingredients
3 cups Basmati rice
4-1/2 cups coconut milk
2 sliced ginger
1 lemongrass ~ bruised
2 screwpine leaves ~ knotted
1 tbsp salt

Sambal
2 tbsp cooking oil
5-6 shallots
4 cloves garlic
1 large onion
2" shrimp paste (Belachan)
4 tbsp chili paste / 20 dried chilies
1/4 cup tamarind juice
1 cup of Ikan Bilis
3 tbsp brown sugar
Salt to taste

(Note: In a food processor, blend shallots, garlic, onion, belachan & chili to a paste)

Garnish
Hotdog
Fried/Boiled eggs
Fried Chicken ~ recipe

Directions:

1. In an electric rice cooker, add the rice, sliced ginger, lemongrass, screwpine, coconut milk & salt.   Give a gentle stir & cook as normal.
2. In a wok,  heat oil & add the blended ingredients.   Stir-fry for 10 mins till fragrant.
3. When bubbles form, add in the tamarind juice & Ikan Bilis.   Keep stirring to mix the mixture well coated.
4. Add sugar, salt & let it cook for another 10 mins.

Fish Ball Noodle Soup

Ingredients
50g anchovies (ikan bilis) ~ I used Knor 2 cubes
1500ml water
12-16 fish balls
3 leave lettuce ~ sliced thinly
1/2 tsp shallot oil
1 tsp salt/light soy sauce ~ to taste
1 tbsp chopped spring onions
Chili padi ~ sliced thinly (Optional)

Directions:

1. Bring 1500ml of water & knor cubes / anchovies to boil, reduce heat & simmer for about 10-15 mins.  (Discard anchovies, if use).  Season to taste with salt or light soy sauce, if needed.
2. With stock simmering in the pot, add fish balls & cook until they are floated to the surface.
3. In a separate pot of boiling water, blanch or cook noodles.
4. Divide cooked noodles to serving bowls & ladle cooked fish balls & soup stock over.
5. Garnish with lettuce, shallot oil & chopped spring onion.   Serve with a sauce of sliced chili padi with light soy sauce at the side.

Creamy Macaroni Chicken Soup

Ingredients
500g chicken breast
4 cloves garlic ~ minced
1 yellow onion ~ minced
1 green bell pepper ~ seeded & sliced strips
1 tsp ground black pepper
2 carrots ~ sliced
3 cups macaroni pasta ~ see cooking instruction
1/2 cup fresh milk/heavy cream
4 tbsp margarine/butter
1 tbsp fish sauce

Directions

1. Boil the chicken with 4 cups of water.   Save the broth to be used later.  Shred the chicken meat & set it aside.
2. Heat butter on medium, and saute garlic & onion.   Add the bell pepper & cook until aromatic.   Then add the carrot & season lightly with ground black pepper.   Give a quick stir.
3. Then add about 5 cups of the chicken broth & bring it to a boil.  Pour in the milk/cream, stir gently & simmer for another 5 mins.   Season with fish sauce.
4. To serve, put the cooked macaroni in a bowl, top with the shredded chicken & pour the soup over the pasta.

Chickpeas Fried Chicken

Ingredients:
500g chicken wings/drums
Oil for deep frying

Batter
1 cup rice flour
1/2 cup corn flour
1/2 cup chickpea flour
1 egg

Marinate
1" ginger ~ paste
3 cloves garlic ~ paste
2 tbsp curry powder
1 tsp white pepper
Salt to taste

Directions:

1. Marinate the chicken for 30 mins or more.
2. In large bowl, make the batter into a smooth batter.   Then add the marinated chicken & coated well.  Set aside for 30 mins before deep frying.
3. Heat oil at 180 deg C. & deep fry the coated chicken until golden or cook.
4. Serve with coconut rice or eat itself.

Homemade Fish Head Curry

Ingredients
1 fish head
2 tomatoes ~ cut quarter
5 ladyfingers
1 eggplant ~ cut diagonally
Fresh parsley ~ for garnishing
3-4 tbsp cooking oil

Spices
1 tbsp cumin seeds
1 tbsp fennel seeds
Curry leaves ~ handful
2 fresh chili (red/green) ~ sliced
4 cloves garlic ~ sliced
1 large onion ~ sliced

Powder
5 tbsp fish curry powder
2 tbsp chili powder
2 tbsp turmeric powder
3 tbsp coriander powder
2 tbsp salt

Directions:

1. Wash the fish head under the running water.   Completely wash out blood from the fish head.  (Note: Blood will make the curry bitter.   If there is any blood the taste will be ruined)
2. In a big wok, heat the oil over medium heat, add the spices.   Saute the spices mixture until fragrant or onion turns soft/translucent.
3. Then add the mixture curry powder.   Stir-fry till the mixture turns into a paste & the oil starts to ooze from the paste.   Be careful not to burn it.   Fried about 3 mins.
4. Add 1 liter of water, coconut milk & cover the wok with lid.   Let it boil for about 10 mins on medium heat.   Then add the remaining ingredients except for the fish head.   Seasoning with sugar & salt to taste.
5. Lower the fish head into the wok (add more water if the gravy doesn't cover the fish head) cover & simmer down for about 20 mins on low heat.   (Don't overcook!  Spoon the gravy over the fish head several times throughout cooking.
6. When done, turn off the heat & let stand for about 15 mins for the flavors to meld.   Serve immediately with rice or bread.

Chocolate Cupcakes w/Peanut Butter Cookie Frosting

Yield  - 28

Cupcakes
1 cup strong hot brewed coffee
1/2 cup unsweetened cocoa powder
125g unsalted butter
1 cup dark brown sugar (firmly packed)
1/2 cup granulated sugar
2 eggs
1 tsp pure vanilla extract
1-1/2 cups AP flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Chocolate Ganache
1/2 cup heavy cream
1 cup semisweet chocolate chips

Note: Bring the cream to a simmer, pour over the chocolate & let stand abt 2 mins.   Whisk together until a smooth Ganache form.  Let cool briefly to thicken slightly before using.

Peanut Butter Cookie Frosting
1 cup creamy peanut butter
90g unsalted butter
2 cups confectioner sugar ~ sifted

Note: Combine peanut butter & butter in a bowl of an electric mixer & beat on medium-high.   Add in confectioner sugar & mix on low speed until fully incorporated.  Use clean, dry hands to form balls by rolling each ball between palms until the surface is smooth.  (Each ball should be slightly smaller than a Ping-Pong ball)   With both hands, gently squish each frosting ball to form a 1/3-inch thick patty.   Use tines of a fork, indent the top of the patty in a crisscross pattern so that it resembles a peanut butter cookie.

Directions:

1. Preheat the oven to 160 deg. C.  Line muffin tins with paper liners.
2. In a small bowl, whisk the coffee & cocoa powder together until the mixture resembles a smooth chocolate sauce.   Set aside to cool.
3. Using an electric stand mixer, cream the butter & both sugars together on medium speed until fluffy.   Add the eggs one at a time, beating well after each addition.   Then add the vanilla.
4. With the mixer on low speed, add the dry ingredients in 3 additions alternating with the coffee-cocoa mixture, beginning & ending with the dry ingredients.
5. Divide the batter between the prepared liners, each filling weight 40g.   Bake about 20 mins or until a toothpick inserted in the center comes out clean.   Let cool in the pans briefly, then transfer to a wire rack to cool completely.
6. Use an offset spatula to spread a layer of ganache over the top of each cupcake.   Place a frosting "cookie" on top of each cupcake.

Salmon Teriyaki, Garlic Mushroom & Garlic Fried Rice

Salmon Teriyaki
1 pound Salmon ~ cut into 4 portions
1 tbsp butter/vegetable oil
1 tbsp diluted cornstarch ~ 1/2 tbsp cornstarh + 1 tbsp water

Seasoning:
1/2 cup soy sauce
2 tbsp mirin
2 tsp sugar

Directions:

1. In a shallow container, mix the seasoning together until the sugar dissolves.   Coat both sides of the salmon with the mixture & arrange pieces skin side up in the container.   Refrigerate for 30 mins to an hour.
2. In a skillet, add butter on medium heat, place the salmon skin side up & cook for about 2 mins each side.  Then transfer to preheated oven at 200 deg C. & bake for 3-4 mins.  Remove from oven & put on serving plate.
3. In a pot, pour the balance of the seasoning & bring to boil.   Add the cornstarch to thicken the sauce. Pour a couple of spoon on top of the cooked/baked salmon.

Garlic Mushroom
1/4 cup olive oil/vegetable oil
500g Shiitake Mushroom ~ thinly sliced
3 cloves garlic ~ chopped
1/4 cup dry sherry (I used White rice Vinegar)
1 tbsp lemon juice
1 tsp dried chili flake
1 tbsp chopped parsley/coriander leaves

Direction:

1. Heat a large frying pan over high heat.   Add oil & swirl to coat.   Add mushroom & garlic, cook & stirring often for about 2 mins.
2. Reduce heat to medium.   Add the dry sherry/white rice vinegar, lemon juice & chilli flakes.   Season with salt & pepper.  Stir to combine.  Cook for about 2 mins or until the mushrooms are soft.
3. Stir in the parsley/coriander leaves.   Serve.

Garlic Fried Rice
3 cups cooked rice
2 eggs ~ scramble
3 tbsp oil
3 tbsp chopped garlic (or more)
1 tsp granulate chicken powder
2 tbsp light soy sauce
2 tbsp Nagasawake sauce

Directions:

1. Make scramble eggs & set aside.
2. Heat the wok until smoking hot, add the butter/vegetable oil & heat until it shimmers.   Fry the garlic until fragrant.
3. Then add the cooked rice & chicken powder & toss well.   Add in the scramble eggs & mix well.
4. Add the soy sauce & nagasawake sauce, mix vigorously until the rice are coated evenly.
5. Remove from heat, sprinkle with seaweed & bonito flakes & serve hot.

Tempura Sushi Rolls

 Ingredient

Sushi Rice ~ Recipe here
Nori / Seaweed sheet
Hotdog
Crab meat stick
Fried eggs ~ cut thin strips
Cheddar Cheese

Batter
1 cup Tempura flour
3/4 cup ice cool water
1 egg

Direction:

1. Prepare the sushi roll ~ Place the nori/seaweed sheet on the rolling mat with the rough side facing upwards.
2. Wet your fingers, gently put the rice ball in the middle of the nori sheet & start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2cm.
3. Place 2 slice of cheddar cheese in the middle of the nori, on top with hotdog, crab meat stick & fried strips egg.  (Allow yourself to be creative)
4. Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill & tighten it from above.
5. Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori.  Put pressure on the roll from all three sides at all time.
6. Prepare the batter ~ In a large baking dish, mix all the ingredients to smooth batter.
7. Dip the rolled sushi into the batter & well coated.
8. Heat the deep fryer to 180 deg C & fried the coated tempura sushi till golden brown.   Dish out onto paper towel.   Repeat the process for all the sushi roll.
9. After all the sushi roll had deep fried, repeat the process 2nd time.  This is to give more thickness.
10. Serve the Tempura Sushi Roll, cut the roll into 8 pcs & serve with wasabi & soy sauce.

Sushi Rice

Ingredients:
2 cup medium grain rice / sushi rice
2-1/1 cup water

Seasoning
3-1/2 tbsp rice wine vinegar
2 tbsp mirin
2 tsp sugar
1/2 tsp salt

Directions:

1. Wash the rice until the water runs clear.
2. In a saucepan, bring rice & water to the boil, then cover with the lid.  Turn the heat down to very low & cook for 20 mins.
3. After 20 mins, off the heat & set aside for another 10 mins. (Do not open the lid)
4. Transfer the cooked rice into a large bowl/dish pan & gently add the seasoning.   Add the seasoning a little at a time.
5. Mix gently into the rice with a wooden spatula using a slicing motion.  (Do not stir/beat the rice, or will get too sticky)
6. Cover the bowl with a clean damp towel & let it cool for 30-60 mins.
7. Sushi rice is ready for making sushi.

Yau Char Kwai/Crispy Chinese Cruller

Ingredient (A) - Sift & Mix well
300g bread flour (high protein flour)
50g AP flour
1/2 tsp baking powder

Ingredient (B)
1/2 tsp sugar
2 tbsp lukewarm water
2 tsp instant yeast

Ingredient (C) - Mix well
250ml water
1/2 tsp bicarbonate soda
1/8 tsp ammonia
2 tsp salt

Oil for frying

Directions:

1. In an electric stand mixer with hook attachment, add the ingredient (B) & set aside to let the yeast froth for about 10-15 mins.
2. Sieve in ingredients (A) into froth yeast & then mix in (B) & (C) gradually.   Combine all the ingredients on low-high speed until dough is formed & knead for 5-7 mins.
3. Transfer the dough into a lightly oiled bowl & cover with cling wrap & let it prove till double in size about 2 hours (I let it rest for an hour, punch 8x, fold 4 sides of the dough to middle, flip & repeat the process again for about 4x.  Then I oiled the cling wrap & wrap the dough tight & put in the fridge overnight)
4. Roll out the dough & on a lightly floured worktop & knead the dough till smooth.
5. Roll dough into a rectangle shape & cut them into about 1"x4" strips.  Place 2 strips on to of each other & press down with a chopstick or skewer in the middle & set aside to rest for about 5 mins.
6. Heat oil in wok to 180 deg.  Stretch the dough by pulling 2 ends before dropping into the oil.   Turn every about 10 second till golden brown.
7. Drain on paper towel & serve hot.   It can be served on it's own or with hot coffee.

Garlic Ginger Chicken Wings

Source: Foodwish

Ingredients:
Chicken wings
Salt & black pepper to taste
3 tbsp Frank's hot sauce
2 tbsp vegetable oil
1 cup flour

Glaze
3 cloves garlic ~ minced
2 tbsp grated ginger
1 tbsp "Sambal" chili sauce / 1/2 tsp hot pepper flakes
1/2 cup rice vinegar
1/2 cup brown sugar
1 tsp soy sauce

(Note:  In a pot, add all the ingredients & bring to boil till the glaze thicken)

Directions:

1. In a large bowl, mix the seasoning together with the chicken wings.   Set aside for about 30 mins.
2. Prepare the baking tray, line an aluminum sheet & spray with vegetable oil.   Set aside
3. In a large ziplock bag or a plastic bag, pour the flour & dump all the marinated chicken wings & shake until all the chicken wings are well coated.
4. Once well dredged, laid the chicken on the prepared baking tray & spray with vegetable oil on top of the wings, so it bakes nice & crisp.
5. Baked the wings in the preheated oven 200 deg for 30 mins per side & turn over & bake another 30 mins.  (I baked 15 mins per side & turn over & bake another 15 mins).
6. Once the wings are baked, put the wings in a large bowl & pour some glaze over the wings & toss them to coat evenly.   Let the wings sit for 5-10 mins before serving.

Brownie Cupcake In Teacups

Source: Wedding by Salwah

Ingredients:
180g butter
220g chocolate couverture (55%)
20g Cocoa powder (Valrhona)
130g light brown sugar
3 eggs
1 tsp vanilla extract
70g cake flour
30g whipping cream ~ dairy (Greenfields)
1/2 tsp baking powder
1/2 tsp bicarbonate soda

Fudge:
250g butter
40g icing sugar
120g whipping cream ~ dairy
1/2 tsp vanilla extract
120g chocolate couverture (55%) ~ melted

(Note: Beat butter & sugar till light & fluffy.  Then add all the ingredients & mix well)

Ganache:
150g dairy cream
150g chocolate couverture (55%)
1 tbsp butter

(Note: Heat dairy cream to a boil, then pour into a bowl of chocolate.  Mix till the chocolate melted, add butter & mix again.)

Directions:

1. Preheat the oven to 180 deg C.   Line a paper liner in a muffin pan.
2. Melt chocolate & butter over a double simmer.   Set aside to cool completely.
3. Sieve flour, cocoa power, bicarbonate & baking powder together & set aside.
4. In another bowl, whisk the egg & sugar till light & fluffy.
5. Then add flour mixture & whipping cream in alternate.   Begins with flour mixture & end with flour.
6. Mix in the chocolate melted & vanilla extract.
7. Bake the cupcakes for about 18-20 mins or insert a toothpick till it comes out clean.
8. Decorate with ganache or fudge.

Otah Wrapped in Banana Leaves

Ingredients:
300g Threadfin/prawn/King Mackeral
6 tsp grated coconut ~ roasted & pound roughly
200ml thick coconut milk
1 tsp laksa leaves ~ finely chopped
Salt to taste
Banana leaves ~ softened by steaming/boiled in water for a few mins

Paste:
3 lemongrass
6 candlenuts
2" fresh turmeric
1" galangal
1 tbsp shrimp paste (Belachan)
15-20 dried chilies or more
2 cloves garlic
10 shallots
2 tbsp coriander powder

Directions:

1. In a pan on medium heat, boil the paste together with coconut milk & salt till thick enough to set.
2. Then add fried pounded coconut.  Mix well.
3. Remove from fire & leaves to cool completely.
4. When cool, add fish/prawns (uncooked) & chopped laksa leaves.
5. Place a little of the mixture in a pce of bananas leaf, fold two sides over each other & secure the ends with toothpicks.
6. Make as manay bundles of otah as you can.
7. Grill them over a slow charcoal fire for about 15 mins, turning bundles when neccessary.
8. Serve hot with Nasi Lemak or eat it on its own.

Nori Rice & Sushi

 

Ingredients:
2 cups Japanese rice
2-1/2 cups water
1 sheet Nori ~ shredded

Sauce:
3-1/2 tbsp rice wine vinegar
2 tbsp mirin
2 tsp sugar
1/2 tsp salt

Directions:

1. Wash rice until the water runs clear, then place in a saucepan with water.
2. Bring to the boil, then cover with a tight-fitting lid, turn the heat down to very low & cook for 15 mins.
3. In a small bowl, mix the sauce & set aside.
4. Once the rice is cooked, pour over the rice & fluff with a fork to separate the grains.
5. Fold in finely shredded Nori & serve or make a sushi.

Nasi Minyak

Source: Rozzan

Ingredients:
3 cups Basmathi Rice ~ wash/soaked ½ hrs /drained
3 cups of water (I use fresh milk)
2 screwpine leaves ~ knotted
5 cardamom pods
5 cloves
1cm cinnamon
1 large onion ~ sliced
2 green chilies ~ cut halves
1 tbsp grated ginger
1 tbsp grated garlic
Mint leaves ~ handful (Chopped)
3 tbsp sour cream
3 tbsp Ghee
Salt to taste
yellow dye or a little turmeric powder (mixed with a little water)

Directions:

1. Heat ghee in a rice cooker.  Saute the screwpine leaves till fragrant then add the cloves, cardamom, and cinnamon until burst.
2. Add the onion, green chilies & saute until onions wilt.
3. Then add ginger/garlic & chopped mint leaves.  Stir-fry till aroma rises.
4. Pour the sour cream & cook for 5 minutes.  Pour the milk and sprinkle with salt, cook until boiling. 
5. Add rice, stir well & cook as usual. When rice is cooked, sprinkle on it with yellow food coloring or turmeric water then stir gently with a fork.

Watermelon Swiss Roll

Ingredient (A):
3 egg yolks
3-1/2 tbsp AP Flour
1 tbsp cornstarch
1/4 tsp baking powder
2 tbsp milk
2 tbsp canola/veg oil
1/4 tsp vanilla extract/powder

Ingredients (B):
3 egg whites
3 tbsp fine sugar
1/4 tsp cream of tartar

Green & Red food color
Chocolate rice ~ melon seed
Whipped cream

Directions:

1. Preheat oven at 180 deg.   Line parchment paper on a rectangular pan (10x12x1)
2. Mix (A) into a smooth batter.
3. Whisk egg white & cream of tartar till slightly forthy then gradually spoon in the sugar till finish. Whisk at high speed until stiff peak form.
4. Fold beaten egg white mixture into egg yolk mixture.
5. Spread into 2 bowls with red and green food coloring respectively. In a red batter, add in chocolate rice coated with 1 tsp flour & mix. 
6. Pour the mixture separately into tray carefully. Draw the green line on the green mixture to represent the watermelon skin.
7. Bake for 10-12 minutes until golden brown and springy to touch. While cooking place a piece of greaseproof paper on a cooling tray and sprinkle with powder sugar.
8. When the sponge is cooked remove from oven, tip upside down on sugared paper and carefully remove paper from sponge.
9. Cut off any hard crusty edges. Spread with whipped cream and roll. Leave in paper for a few minutes before serving on a plate.

Nyonya Laksa Noodle

Ingredients:
2 lemongrass ~ crushed
1kg Laksa noodle
1/2 cup cooking oil
1/2 cup dried prawn ~ soaked & ground finely
1000ml prawn stock ~ fried prawn shells
1200ml coconut milk ~ I used Kara
1 tbsp salt
2 tbsp sugar

Paste:
15-20 dried chili ~ soaked w/hot water
1 tbsp shrimp paste (Belachan)
3 large onion
4 cloves garlic
1" galangal (6 sliced)
2" fresh turmeric / 3 tsp turmeric powder
3 tbsp coriander powder

Garnish:
300g medium prawn ~ boiled & peeled
3 fried fish cake ~ sliced
20g bean sprout ~ blanched
10 fishballs ~ halves

Laksa leaves (daun kesom) ~ washed & chopped

Tofu puff ~ cut halves

Eggs ~ boiled & halves

Directions:

1. Heat oil & add the paste to stir fry on low fire till fragrant & chili oil oozes out from the mixture.
2. Add in the ground dried prawn & stir fry mixture for another 2-3 minutes
3. Add in the prawn stock, coconut milk & bring to boil.
4. Add sugar & salt to taste. Then add the tofu puff, lower the fire & simmer for 10 minutes. Continuously stirring.
5. Assemble: In a large bowl, add laksa noodle, top with blanched bean sprout, sliced fish cake, around with couple halves fishballs, 4 boiled prawn.   Then pour the gravy of laksa with 2 halves tofu puff & spread chopped laksa leaves on top & serve immediately.