Dried Mee Poh with Bean Curd and Fish Cake

This dish is easily prepared, please try.

Ingredients:

1. Broad Noodle  x 140g

2. Bean curd x 100g (pre-cut)

3. Shitake Mushroom x 100g  (pre-cut)
4. Fish Cake x 100g
5. Water x 1300ml
6. Salt x 1/2 tsp

7. Chilli Sauce x 1 tbsp
8. Chilli sauce x 1 tbsp

Procedure:

A.  Prepare the broad noodles

      1. Boil the 400ml of water in a pot

      2. Put the noodles into the pot

      3. Turn off the stove & drain the water away when the shanghai noodle has softened

      4. Place in a bowl for the laksa gravy

B   Prepare the laksa gravy

     1. Boil the 600ml of water in a pot

     2. Add chilli sauce & chilli paste into the boiling water

     3. Add dried bean curd, cabbage & bean sprouts into the pot

     4. Cook for about 10 mins

     5. Add in coconut milk & salt and cook for another 10 mins at low heat
     6. Turn off the stove

C  Combine the shanghai noodle & laksa gravy

     1. Pour the laksa gravy into the bowl of shanghai noodle

     2. Food is ready to serve

Preparation time for cooking: 30 mins

Serving: 2 pax