1 kg thick bee-hoon
250g bean sprouts
20 cooked prawns
10 beancurd puffs
4 fish cakes
laska leaves
Stock:
3l water
20 laska leaves
2 bunches pandan leaves
70g shallots
20g garlic
20g candle nuts
30g turmeric
200g shrimps
3thsp belacan chilli paste
3thsp belacan powder
30g rock sugar
750ml coconut milk
100g chilli oil
salt
Method:
- Boil water, put in pandan leaves and laska leaves. Boil for 10 min. discard pandan leaves and laska leaves.
- Add shallots, garlic, candle nuts and turmeric. Boil and add dried shrimps, belacan chilli paste, powder and rock sugar. Stir well.
- Add coconut milk and boil. Add salt and chilli oil. Put the beancurd puff into the stock.
- Cook the bee-hoon and bean sprouts. Top with fish cakes, beancurd puff, prawns. Add the stock. Serve with laska leaves.
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