Curry Laksa 咖哩叻沙

Ingredients

400g fresh yellow noodles

200g bee hoon/rice vermicelli, pre-soaked for 5 minutes

chicken pieces, steamed

5 pieces tau pok (fried toufu puff), halved

8 fish balls

50g green beans

150g beansprouts

1 hardboiled egg, halved

1 packet Curry Laksa paste, I used Tean's Gourmet Curry Laksa

1.5litre water

1 can coconut milk (optional)

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Method

Rub the chicken pieces with fine salt and steam chicken over medium heat for 10 minutes. Switch off the fire and leave the chicken covered for another 10 minutes. Remove and set aside.

To cook the gravy, add the curry laksa paste into 1.5 litre water. Bring to boil, add fish balls, tau pok and green beans. Lower heat and cook for another 5 minutes. Stir in coconut milk. I have omitted coconut milk as we prefer a "clearer" gravy.

Scald the yellow noodles and bee hoon in boiling water till cooked. Drain.

To serve, put the noodles and bee hoon in a bowl, garnish with chicken pieces, egg and beansprouts. Pour over hot gravy, ladling some tau pok, fish balls and green beans.