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
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
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
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
