Healthier Choice
Halal
LAKSA PASTE 叻沙 (1KG)
SKU: LPF-TS-1KG
The Laksa or Curry Coconut Noodle is everyone's favourite and it can be practically eaten any time of the day! Creating the aromatic laksa gravy is a clinch with our laksa paste!
Packaging Size: 1kg
Country of Origin: Singapore
Shelf Life: 1 year in its original store packaging under cool and dry condition. Best consumed within 3 days after opening and keep refrigerate if not in used.
Serving Size: Serves 17 - 28
The Laksa or Curry Coconut Noodle is everyone’s favourite and it can be practically eaten any time of the day! Creating the aromatic laksa gravy is a clinch with our laksa paste!
Packaging Size: 1kg
Country of Origin: Singapore
Shelf Life: 1 year in its original store packaging under cool and dry condition. Best consumed within 3 days after opening and keep refrigerate if not in used.
Serving Size: Serves 17 – 28
S$7.95
Loading...
Description
Vegetable Oil, Chillies, Shallot, Lemongrass, Galangal, Dried Shrimp, Shrimp Paste, Garlic, Candlenut, Spices, Salt, Sugar, Turmeric, Monosodium Glutamate, Benzoic Acid (E210).
Allergens Claim
Contains Crustacean, Fish, Treenut, Egg, Soyabean.All food additives used are from plant, animal and synthetic origin. May contain traces of cereal containing gluten, fish, milk, crustacean, mollusc, peanut and tree nut.Manufactured on equipments that also process Peanut, Sesame, Fish, Crustacean, Soyabean and Wheat products.
Preparation
Laksa - Ingredients
Tungsan Laksa Paste 1kg
Laksa mee hoon or thin rice vermicelli 5kg
Fresh cockles 700g
Fish Cake (sliced into bite-sized) (10pcs) 1.2kg
Fresh Prawn (peeled) 1kg
Bean sprouts 700g
Grounded Dried Shrimp 230g
Fresh coconut milk/low fat milk 1.7L
Water 6.6L
Chicken seasoning powder (Optional) 50g
Laksa leaves (optional) (chopped till fine) 20pcs
White claims* 660g
*Boil into stock (can replace by 6 flower crab or chicken)
Cooking Method:
1. Prepare stock by boiling clam in water. Remove clams and retain stock.
2. Add Grounded Dried Shrimp and Laksa Paste to stock. Bring to boil and simmer for 5 minutes.
3. Add fresh coconut milk/low fat milk and bring to boil. Afterwhich, turndown fire and season (optional) with chicken seasoning powder to personal preferences.
4. Blanch mee hoon, bean sprout and cockles, placed onto bowl. Pour laksa gravy over. Garnish with fish cakes, prawns and laksa leaves.
Tungsan Laksa Paste 1kg
Laksa mee hoon or thin rice vermicelli 5kg
Fresh cockles 700g
Fish Cake (sliced into bite-sized) (10pcs) 1.2kg
Fresh Prawn (peeled) 1kg
Bean sprouts 700g
Grounded Dried Shrimp 230g
Fresh coconut milk/low fat milk 1.7L
Water 6.6L
Chicken seasoning powder (Optional) 50g
Laksa leaves (optional) (chopped till fine) 20pcs
White claims* 660g
*Boil into stock (can replace by 6 flower crab or chicken)
Cooking Method:
1. Prepare stock by boiling clam in water. Remove clams and retain stock.
2. Add Grounded Dried Shrimp and Laksa Paste to stock. Bring to boil and simmer for 5 minutes.
3. Add fresh coconut milk/low fat milk and bring to boil. Afterwhich, turndown fire and season (optional) with chicken seasoning powder to personal preferences.
4. Blanch mee hoon, bean sprout and cockles, placed onto bowl. Pour laksa gravy over. Garnish with fish cakes, prawns and laksa leaves.
