Rice / Noodle Recipes
Singapore Curry Noodle (Laksa)
- 1 jar Woh Hup Singapore Laksa Paste
3 jars water or stock (510ml)
300g thick vermicelli (blanched, rinsed & drained)
200g medium-sized prawns (cooked, shelled & de-veined)
3 hard-boiled eggs (halved)
50g sliced fish cakes
150g bean sprouts (blanched & drained)
200ml coconut milk or evaporated milk
5 pcs fried bean curd or 'tao poh' (halved)
Laksa leaves (optional: cut into small pieces)
- Add Woh Hup Laksa Paste to water or stock and cook with stirring for 5 minutes.
- Add fried bean curds, coconut milk and simmer till done.
- To serve, pour soup over thick vermicelli and garnish with prawns, fish cakes, eggs, bean sprouts and laksa leaves.