Singapore Laksa

Ingredients:

2 shallots

2 Candle nuts

3 cloves garlic

Tumeric

5 to 6 dried Chillies

Crushed peanuts

2 stalk lemon grass, bruised

Galangal

Tomatoes

Fish sauce

Fried bean curd (tao pok), quartered

Bunch of Chinese mint leaves

1 packet fish balls

Chicken or fish stock

Salt to taste

1 can coconut milk

1 packet thick rice noodle

Cooking Instructions:

Soak rice noodle in hot water, boil briefly if necessary. Fry paste in oil and fry till fragrant Add stock, lemon grass, gelangal and bring to boil. Add bean curd, fish balls, coconut milk and cook. Season with salt and fish sauce. Add tomatoes and cook a further few minutes. Put noodles in bowl, add sauce together with bean curd, fish balls (or chicken but not together) and chopped laksa leaves and serve hot.

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