Product Information
A cross-cultural dish found, with variations, in Singapore and neighbouring countries. The famed Singapore Laksa is of Peranakan origin, that is, born from the intermarriage of Chinese and Malay cultures. Typically served with thick rice noodle, this rich coconut gravy laced with fresh herbs and spices captures the Peranakans love for spicy, full-bodied flavours.
INGREDIENTS
600 ml Water
145g Fresh Laksa noodles
3 pcs Fried bean curd (tau pok, optional)
28g Bean sprouts (optional)
15g Fish cake, sliced (optional)
2 3 nos Prawns, medium size, cooked (optional)
1 pkt Laksa Premix**
1 pkt Laksa Paste**
1 pkt Sambal Chilli**
**included in this Prima Taste pack
STEPS
1. In a pot, stir Laksa Premix into 600ml of water.
2. Add Laksa Paste (with Laksa Leaves) and stir well.
3. Do not cover pot.
4. Bring to boil on high heat.
5. Add fried bean curd and simmer for another 5 mins.
6. Put Laksa noodles and bean sprouts in boiling water for 5 secs.
7. Shake off excess water and portion into individual bowls.
8. Garnish each serving with fish cakes, prawns and fried bean curd.
9. Pour hot Laksa gravy over.
10. Stir gravy before pouring in.
11. Garnish with fresh laksa leaves and serve immediately with Sambal Chilli.
Shipping Information
| Zone | Weight | Delivery Fee (RM) |
|---|---|---|
| West Malaysia | First 3.00 kg | 6.00 |
| Extra 1.00 kg | 2.00 | |
| East Malaysia | First 0.50 kg | 14.30 |
| Extra 0.50 kg | 5.10 | |
| MY | First 0.50 kg | 5.10 |